“Ladies Fingers” - a delicious, beautiful cake that will decorate any solemn event.
The main highlight of this dessert is its appearance - a lot of eclairs smeared with cream and drizzled with icing.
“Lady fingers” cake - the basic principles of cooking
In principle, the cake is not difficult to prepare, the main thing is to bake the base, make a cream filling and icing, and then put it all together. After forming, it is important to allow the cake to stand in the refrigerator for at least 1 hour to soak.
Any of the recipes begins with the production of eclairs. To do this, mix all the products specified in the recipe, put the finished dough into a pastry bag, squeeze the strips and bake in the oven or multi-cooker.
The cream can be created on the basis of butter, sour cream, condensed milk, yogurt or any other at the discretion of the hostess.
Decorate the cake, based on your own wishes, in addition to the glaze, you can use chopped nuts, chocolate chips, fruits, berries, and so on.
1. “Lady fingers” cake: a recipe with butter cream
Ingredients:
Dough:
• sweet cream butter - 150 g;
• flour -215 g;
• salt - 1/4 teaspoons;
• purified water - 350 ml;
• eggs - 6 pieces;
Cream:
• sour cream 20% fat - 700 g;
• cream 33 -35% fat - 350 ml;
• granulated sugar - 260 g.
To decorate:
• chocolate bar - 40 g;
• butter - 20 g.
How to cook:
1. First, sift the desired portion of flour, so that it is already prepared and is at hand, since such dough must be prepared fairly quickly.
2. Next, cut into pieces of butter and put in a metal container. Pour salt there, pour water and put the contents on a small fire. Continuing to interfere, wait until the oil is completely dissolved. When the mixture boils, remove from the heat and quickly add the prepared flour. We mix everything quickly and intensively. Be sure to do everything at speed, so that the flour instantly dissolved in the hot mixture.
3. When the mixture of flour and butter turns into a single lump, again put the pan on the stove. Similarly, quickly stir the mass on a low heat for about 2 minutes. As a result, the choux pastry should be plastic and not stick to the walls and bottom of the pan. 4. Shift the dough into another cup and cool to a slightly warm state.
5. In the cooled dough, in turn, stir the eggs. We add the second egg only when the first one is completely absorbed.
6. Take a baking sheet, cover it with parchment and roll out the pastry from the pastry bag in the form of strips six cm long. We bake these strips in a preheated oven for 22 minutes at a temperature of 220 degrees. During this time, the dough should be covered with a brown crust and rise.
7. Then reduce the temperature to 165 degrees and bake the cake mixes for about ten minutes for them to dry inside.
8. Preparation of cream: pour cold cream into a cup, pour sugar and whip until thickened. Next, pour 500 g of sour cream into the creamy mass. Beat a little until smooth.
9. We take a split form with a diameter of 28 cm. At the bottom of the form pour cream 6 tbsp. spoons and smear well. Then put baked “fingers” strips next to each other on the cream. If free spaces are formed, then we tear the test strip into suitable pieces and close the spaces with them.
10. We grease them with cream and again lay out a new row of “fingers”. And so on, row by row. On the last row of "fingers" put a plate, and something heavy on it. Together with the weight put the cake in the fridge. The next day we remove the load and remove the rim from the mold, turn the cake on a large tray or plate.
11. Prepare the cream of the remaining sour cream and cream and coat them with the sides and top of the cake.
12. We melt the chocolate bar with the oil for a couple, apply thin strips to the cake using a cornettik. When the cream on the cake hardens, you can slice it and enjoy the excellent taste.
2. “Lady fingers” cake: a recipe in a slow cooker
Ingredients:
• 100 g margarine;
• 3 eggs;
• 250 g of water;
• 250 g of flour;
• a pinch of salt;
• 50 ml. sour cream;
• 250 g sugar.
Cooking:
1. Adjust the slow cooker to a normal mode and make the dough. To do this, pour a glass of water into a metal cup, put margarine there and melt it over low heat.
2. When the margarine melt, add flour and quickly stir. 3. At the same time add salt and some sugar.
4. Then we cool the dough a little and drive eggs into it.
5. From the finished warm dough form sticks.
6. We put them into the multicooker tank, set the temperature to 180 degrees and bake for 15 minutes. Then reduce the temperature and bake for another 20 minutes.
7. While the cake mix is baked, prepare the cream: beat the sour cream with sugar with a mixer until thick.
8. Finished, cooled “fingers” are dipped well in a cream and spread on a large plate.
9. Pour the cream over the cake and set to freeze in the cold.
3. “Lady fingers” cake: a recipe with cookies
Ingredients:
The foundation:
• Cookies bought at the Lady Fingers store - 350 g;
• brewed coffee with sugar - 250 g;
• cognac, rum or essence - 20 g.
For cream:
• condensed milk - 250 ml;
• sour cream - 250 ml;
For the glaze:
• cream - 100 g;
• butter - 60 g;
• plain plain chocolate - tile floor.
Preparation:
1. Brew coffee with sugar, cool it, pour 2 drops of rum essence or brandy into it.
2. We take a split form, we line it on the sides and bottom with cling film.
3. Cookies dipped in coffee liquid and laid on the bottom of the form.
4. Preparation of cream: Whip sour cream to increase the volume. Best suited sour cream 20 - 25% fat. If this is not found, then it is necessary to put sour cream on gauze, embedded in a sieve, so that the glass has excess moisture. In sour cream we pour condensed milk.
5. Preparation of the glaze: Boil the cream over low heat. After boiling, put the butter in them and wait until it melts. In the same mass of crumbled chocolate bar.
6. Formation of the cake: put the 2 cm of cream on the first layer of “fingers” dipped in coffee. We put the second layer on it and coat it with cream. The last layer is covered with glaze.
4. “Ladies Fingers” Cake: Recipe on a Biscuit Basis
Ingredients:
• egg whites - 150g;
• sugar - 125 g;
• egg yolks - 100g;
• flour of the highest grade -130 g
Preparation:
1. Separate the whites from the yolks.
2. Pour proteins into a clean, dry cup and beat at low speed mixer.
3. Pound the yolks with a fork or whisk. 4. Next, switch the mixer to medium speed and continue to beat the protein until a fluffy foam: a cluster of small bubbles should appear in the protein. At the bottom should not remain liquid protein, but only one fluffy foam.
5. When the protein is well whipped, add sugar. Sugar is poured gradually into a thin stream in several stages, continuing to beat. With the addition of sugar, the protein begins to settle, which is why you need to continue to beat the protein meringue, so that the sugar mixes evenly and the mass increases in volume.
6. After pouring out the remaining sugar, beat another approximately 1-2 minutes to make a soft, sparkling, stable mass.
7. Pour the finished protein mass into the yolks. Stir slightly with a plastic spatula bottom-up.
8. Then gradually introduce a sifted flour in a thin stream. Do not interfere for a long time, because the dough can settle.
9. Put the dough in a pastry bag with a round nozzle with a diameter of 10 cm. We put the dough on a baking sheet, spiral-shaped lines.
10. Sprinkle the strips with powdered sugar and let stand for a few minutes for 10 minutes, then sprinkle with powdered sugar again - this is necessary so that a golden, crisp crust forms on the finished biscuit.
11. Put the cake mix for the cake in the hot oven and bake for 15 minutes.
12. Prepare the finished workpiece and cool.
13. Put the cooled sticks on a large plate in the form of a woodpile in layers. We coat all layers with custard or sour cream. Top of the cake pour the remaining cream and icing using cornettik.
5. “Lady fingers” cake: a recipe without baking
Ingredients:
• “Ladies Fingers” cookies - 2 packs;
• dried apricots or prunes - 200 g.
For cream:
sour cream - 500 g;
powdered sugar - 125 g
Preparation:
1. Prepare the cream. To do this, mix the sour cream with powdered sugar and beat until smooth.
2. Then pour a bit of cream into a detachable form and place cookies on it, coat them with cream and lay out pieces of dried apricots or prunes soaked in advance.
3. Again put a layer of biscuits, cream and dried fruits. And so each layer.
4. Also, instead of dried apricots and prunes can take canned pineapples, peaches. 5. Put the finished cake in the fridge.
6. “Lady fingers” cake: shortbread recipe
Ingredients:
For the test:
• eggs - 3-4 pieces;
• butter - 200 g;
• soda, slaked with vinegar - 1 tsp;
• flour - 1 cup.
For cream:
• sour cream 20-30% fat - 500 g;
• sugar - 125 g
Cooking method:
1. Pound the butter with flour. Oil should be soft.
2. Add there eggs and soda, slaked with vinegar. Mix everything well and add flour.
3. Knead the dough until soft. It should not be too tight, but not stick to your hands.
4. From the finished dough we roll out the sticks, blanks for the cake, 5 cm long.
5. Put them on a baking sheet made with parchment, put them in a preheated oven and bake for fifteen minutes at 180 degrees.
6. While the blanks are baked, prepare the cream: pour the sour cream into the cup, add sugar to it and beat with a mixer at medium speed until sugar dissolves. Instead of sugar, you can take powdered sugar, cream will beat up with it faster.
7. When the blanks are baked, remove them and cool.
8. Then lay out the “fingers” on a plate in layers, coat with cream. Top of the cake pour the remaining cream.
9. As a decoration, you can sprinkle with confectionary dressing. Put in the fridge to set the cream.
“Lady Fingers” Cake - Tricks and Useful Tips
• You can make chocolate eclairs, just add a couple of spoons of cocoa powder to the dough.
• Together with the cream between the blanks, you can also stack berries, fresh or canned fruits, nuts.
