This cake is made from the well-known and eponymous cookies "Ladies fingers", which are made from choux pastry in the form of long sticks. In this version, in the combination of creams, the biscuits acquire a completely different taste, the baking turns out to be more perfect and enchants with its unique taste ...
Most of the chefs are men. At home, as a rule, women stand idle at the stove for long hours. But, as it would be nice to the beautiful half of humanity, if at least occasionally their men cooked something unusual - and delighted their ladies. For this, you should not wait for any solemn event, the holiday can be arranged on any day.
The cake "Ladies fingers" can be a wonderful conclusion to the dinner. This dessert is made from choux pastry tubes stuffed with cream, which are used to make eclairs. They add extraordinary flavor and texture to the cake, while also simplifying the preparation process.
The recipe also includes chocolate icing, which is often used in confectionery. Liquid chocolate cream is used to decorate pastries, after which they are cooled in the refrigerator and a cake with icing is obtained, which acquires the perfect texture and literally melts in your mouth. The taste of such a cake is naturally chocolate, bright, intense. Of course, you will have to walk around the store, buy all the necessary ingredients, spend time on the preparation itself, but believe me, all these efforts are worth it and the result pays off.
Cake Lady's fingers recipe with photo
First of all, turn on the oven, set the temperature to 200 degrees, spread parchment paper on a baking sheet and start making the dough:
Combine salt in a medium saucepan with water.
Pour in the oil, put it on the stove and heat it slightly, not higher than 30 degrees.
Then, add all the flour at once.
Stir everything with a wooden spoon and form a ball, a kind of bun. Try to mix the flour thoroughly.
Refrigerate the mixture for 5 minutes. Next, adding the eggs one at a time, begin gradually whisking the dough with a whisk, but preferably using a food processor.
Transfer the dough to a large pastry sleeve and squeeze it into 6-8 cm strips onto the prepared baking sheet.
Bake for 15-20 minutes in a preheated oven.
Combine sour cream, condensed milk, icing sugar and vanilla in a food processor using the whisk attachment. Add the cream and continue whisking until the cream thickens.
Thus, it will resemble sour cream in consistency. To speed up this process, refrigerate the bowl and beater beforehand by simply refrigerating them for 10 minutes. Alternatively, use well-chilled sour cream and cream.
Spread about 1/2 cup of icing on the bottom of the split pan.
Dip the baked Lady's Fingers in the icing.
Starting at the edges of the mold, spread the cookies evenly in a circle, in a spiral, moving towards the center, in several layers.
Alternate between cookies and cream to fill the entire form to the brim. Make sure that there are no voids and the Ladies Fingers are snug against each other. Place the remaining cream in a small bowl.
Refrigerate the resulting cake for at least a few hours. Better to keep it in the refrigerator overnight. This is very important to give the cake time to tamp, shape and cool. Otherwise, it will fall apart at the first attempt to get it out of the mold.
Wrap the edges and top of the cake pan with aluminum foil so as not to stain during the patterning.
Launch a knife or cooking spatula over the edge of the cake and carefully separate it from the split pan. Turn the cake upside down in the center of the dish and free it from the mold.
Lubricate the top and sides with the remaining cream.
Next, you should prepare the chocolate icing for the cake:
Cool the ingredients you need for it.
In a small saucepan, whisk all the ingredients except the butter.
Put on fire and simmer until mixture boils. Continue simmering for a few minutes, until the sugar dissolves and the mixture is smooth, syrupy.
Lastly, add butter and stir thoroughly.
Use parchment or plain paper to make it look like a pastry bag. To do this, simply wrap the paper in a cone shape with a small hole at the top. Pour hot frosting into it and pour it in small portions through the tip to decorate the cake.
Remember that the glaze instantly hardens when it cools. Therefore, you need to work as quickly as possible. However, the frozen glaze can be reheated at any time.
Carefully remove the aluminum foil from the stand. Isn't it great to use a trick like this to get an even icing and keep the cake in shape!
Notice how clean and tidy the surface of the dish remains. Of course, you can decorate the cake as you like.
Use all your imagination and have fun making such a wonderful dessert like Lady's Fingers Cake.