For the malakoff cake, cream the room-warm butter until smooth and fluffy with powdered sugar. Boil 125 ml milk with granulated sugar. Stir 125 ml cold milk with the pudding powder and egg yolks until smooth and stir into the boiling milk-sugar mixture.
Bring to a boil, stirring constantly, and then allow to cool. Gradually stir into the butter mixture, add rum and lastly the grated almonds.
Line the bottom of a cake springform pan with baking paper. Mix 250 ml milk with granulated sugar and rum and dip the individual biscuits briefly in it. Arrange them closely together in the bottom of the cake pan.
Spread a layer of cream on the bottom. Place halved, dipped biscuits around the edge. Now add another layer of dipped biscuits, a layer of cream and so on until everything is used up.
Finish with a layer of biscotti and refrigerate the cake overnight so that all the layers bond well. Remove the edge of the cake from the mold and turn it out onto a cake plate.
Whip the whipped cream and spread it on the cake. Continue to decorate as desired.
The classic decoration of a Malakoff cake are sponge cake halves dipped in chocolate. Be sure to enjoy it room-warm!