Condensed milk fingers. Ladies fingers cake is a delightfully beautiful and delicious dessert! Cake "Ladies fingers" with mascarpone cream

Ladies' fingers - such an elegant and even intriguing name hides behind itself nothing more than a cookie - its refined taste and the shape is actually reminiscent of secular ladies with their long, perfectly shaped fingers. And today we will tell you how to make such a great dessert with the same name from such a great dessert.

A slight dissonance immediately arises - why is the dessert, after all, the name says "cake" ??? Let me explain! The thing is that the recipe for this delicacy is actually very "ladies'" not only because of the shape of the cookie, but also because of its lightness. Air cookies, light cream - all this creates a cloud of creaminess and delicate taste and at the same time retains a relatively low calorie content, so you can safely serve it at any time of the year. And it is called a dessert because, like the popular Tiramissa dessert, our cake is prepared without baking. And even with him, our cake can compete precisely due to its airiness and lack of coffee in the recipe - after all, not everyone can drink this invigorating drink, and there is definitely no need to rush to give it to children.

Initially, the dessert included the well-known italian biscuits"Savoyardi" - it became famous for its "finger" shape and "ladies" lightness. Unlike most cookies, butter is included in the recipe for this dessert in small quantities, which means that the calorie content is not at all high, and the whipped proteins give it a porous, very light structure - our delicate sour cream will also saturate with pleasure and create something incredible.

The main advantage of this cookie is the speed of preparation and availability - that is, if you are in a hurry, you do not need to cook the cookies yourself - feel free to go to a large supermarket and there you can find a ready-made, high-quality ingredient. The matter remains small!

But over time, the inventive housewives decided to change the recipe a little - they wanted to make the calorie content a little less, remove the excess sweetness and add a little hardness. In this way, "ladies' fingers" began to be baked from choux pastry- such a kind of empty eclairs, and have already created rather cake than a dessert, because the custard dough, which is hollow inside, is soaked with cream much less and thus a clear division into cakes and cream is already formed at the cake. And since the choux pastry is prepared with practically no added sugar, the calorie content of the cake itself is reduced, and the taste remains the same bright and delicate.

Cake "Ladies fingers" with sour cream

First of all, we, perhaps, will analyze the simplest and classic recipe- for savoyardi cookies. So how to find it in finished form quite simply, in the recipe we will indicate the cooking method with ready-made cookies.

As a cream, there are completely different bases. The simplest and most popular is sour cream. It is quite simple to prepare, and its creamy, slightly sour taste always creates a pleasant composition. Sometimes only cream is used for cream, White chocolate, cream cheese or even milk custard. If one of them suits you more, you can change the recipe over time to suit your taste and create your own masterpiece. And here and now we will tell you how to make a classic sour cream.

Ingredients:

Dark chocolate - 50 grams;

· Italian savoyardi biscuits - 500-600 grams;

Butter - 25 grams.

How to cook?

Step 1. For whipping cream, take a deep, perfectly clean and dry bowl, and wipe the whisk from the mixer and blender until perfectly clean and dry. Place the inventory in the freezer for 5-10 minutes - the colder it is, the easier the whipping will be. The cream should also be cold, but you should never put it in the freezer. Even if they do not have time to freeze, the oil will most likely separate and no whipping will work, alas.

Step 2. Measure out a glass of cream (250 grams), pour into a chilled whipping bowl. Sift 180 grams of caster sugar and vanilla sugar into a bowl. Stir without beating - let it dissolve. Now start whisking, beat until thick and thick.

Step 3. When the cream thickens, gently add the cold sour cream. At first, we only need a pound - 500 grams. Whisk again, but not too hard - the mixture should be smooth.

Step 4. Now it's time to shape our cake! So, the shape is very important here - ideally, a detachable one will suit us. It will be very easy to remove it and thus not damage the cake. You can also use a silicone one, but then you will need to turn it over carefully. If there are only deep pallets or immovable forms, you can put everything out like a dessert and lay it out in portions straight from the mold. Or, one more interesting option, make a lot of small cakes in glasses or bowls - an effective serving to each guest individually.

Step 5. So, lay out the first layer. First, smooth a small, a few millimeters even layer of cream along the bottom. Arrange the cookies in a single layer on top. Fill the resulting holes, where the whole cookie did not fit, with fragments. Believe me, there will be enough cream, you should not strive to make it as much as possible by filling the holes with it. J

Step 6. Now, spoon the cream into the holes and grooves so as not to form air bubbles. Smooth out the cream with a spatula and now you can lay out an even layer of it on top, use a little less than half of the remaining cream.

Step 7. Lay out the second and last layer of cookies, also fill in the gaps with cream, smooth the rest on top. Now, ideally, the cake would need to be condensed, so if there is a pan or pan of the right size, sandwich the cake with parchment on top and place the pan on top to seal the cake. In this form, put it in the refrigerator overnight.

Step 8. In the morning, prepare some more cream from the remaining sour cream and cream. Place our cake on a platter and smooth out gently fresh cream on the surface and sides - now our cake looks neat and beautiful.

Step 9. In a water bath or in a microwave oven, melt the chocolate and butter, mix them thoroughly and make a neat cobweb or some other decor on the surface of the cake. Put it in the refrigerator for another hour or two or in the freezer for 30 minutes so that the surface “grabs” and freezes.

Ready! Serve cold and do not ask for praise - you will get it in full. Enjoy your tea!

Cake "Ladies fingers" from choux pastry

This recipe is already a little more complicated and the most familiar for the "Ladies fingers" cake. We will use custard cookies, in shape they resemble empty shells for eclairs. In fact, this is what they are. Perhaps it is with this recipe that you will be able to get your hands on the preparation of choux pastry products, because it is not at all scary if they do not rise as well as you would like - this will not be visible in the cake. And you will succeed!

Ingredients:

Food salt - 1/4 teaspoon;

· Clean cool water - 350 grams;

Chicken eggs - 5 pieces;

· wheat flour top grade- 220 grams;

Fatty sour cream 20-30% - 750 grams;

Powdered sugar - 250 grams;

Whipping cream 33% or more - 350 milliliters;

Vanilla sugar - 1 tablespoon;

Dark chocolate - 50 grams;

Butter - 180 grams.

How to cook?

Step 1. Choux pastry, which we will cook in the first place, requires a certain dexterity and speed of action. Do not be afraid to spoil something, we will just prepare all the products in advance and we will not be distracted. Can you handle it? J

So, sift the flour into a deep bowl and set aside for a while. She will be needed very soon. We sift it for several reasons - cleaning it from possible debris and lumps and saturating it with oxygen. Both are very important in high-quality baking, and we are masters of our craft, right?

And also lay out the eggs in advance - they should be at room temperature.

Step 2. Take a small saucepan and cut 150 grams into it butter small cubes. Pour water on top, add salt and put this unusual brew on low heat.

Stirring the mixture constantly, bring the oil until it is completely dissolved. But in no case do we bring it to a boil!

Step 3. Immediately, as signs of close boiling begin to appear, remove the pan from the heat and begin to gently introduce flour, while constantly stirring - we do not need lumps in any case! This must be done quickly so that the desired consistency appears and the required temperature of the dough is maintained. While you are actively stirring the dough, it will begin to thicken strongly, as a result you should get a dense, homogeneous, oily lump.

Step 4. Put the saucepan on low heat again, stir constantly for 2-3 minutes. This process should give the dough a translucent color and plasticity.

We remove the dough in a separate clean bowl and cool to a temperature close to room temperature - you can make it a little warm.

Step 5. When the dough has cooled, we begin to introduce eggs - one at a time. Added, mixed thoroughly, only then added the following. And so all the eggs. Mix the dough thoroughly until homogeneous mass, you should get a viscous, thick mass, which flows down from the spoon in a uniform "ribbon".

Step 6. Now, carefully transfer the dough into a pastry bag. On a baking sheet, place a sheet of parchment, greased with butter or vegetable oil... Gently plant thin, uniform strips 5 centimeters long. Our products will bulge a lot, so leave a distance of about 3 centimeters between them.

Step 7. Preheat the oven to 220 degrees in advance, bake the cookies for about 20 minutes, maybe 5-10 minutes more, depending on the power of your oven. Then, when the products turn noticeably brown, reduce the heat to 160 degrees and dry them for about 10 more minutes. Ready!

Step 8. Everything else is done exactly as in the previous recipe!

Cake "Ladies fingers" - a recipe from Emma's grandmother

Ingredients:

dough:

Chicken eggs - 6-7 pieces;

Water - 300 ml;

Flour - 175 grams;

· salt;

Butter - 100 grams;

cream:

Fat sour cream (more than 30%) - 1.2 kg;

Whipping cream - 150 gr;

· Vanilla essence - 1 tbsp. l .;

Powdered sugar - 550 grams;

· Fruits for decoration.

How to cook?

Step 1. Prepare the dough. Put oil, water and salt in a saucepan and put on low heat. Cook, stirring occasionally, until the oil is completely dissolved, do not bring to a boil.

Water, if desired, can be replaced with milk.

Step 2. Remove from heat, stir vigorously and in the meantime add flour. Stir until smooth. Put on fire again and heat for a couple of minutes, stirring constantly. Step 3. Stirring occasionally, let the dough cool to a slightly warm state.

Then, one at a time, introduce the eggs, also constantly stirring the dough. The dough should be thick and viscous so that the ribbon drips off the spoon. If 6 eggs are enough for this, you do not need to put more.

Step 4. Put the dough into a pastry bag, 1 cm nozzle. Put on parchment in uniform strips, in an oven preheated to 220 degrees, bake for about 20 minutes. Leave the finished products in the oven until they cool.

Step 5. Put sour cream in a deep bowl. Add 500 grams of powdered sugar and vanilla, stir until smooth, and then whisk, beat until creamy and thick.

Step 6. Take a shape suitable for the cake, ideally split. Put 5 tablespoons of cream on the bottom and smooth. Then, take the custard and immerse each in the cream so that they are generously greased with it. Breaking the "fingers" if necessary, lay out an even layer of cake. Layer the crust with berries or fruits, you can also use chocolate, nut butter or jam, but do not put too much so that the cake does not "go" later.

Step 7. Lay out the second and, if there is enough space, the third cakes in the same way. Put all the remaining cream on top, align it well.

Install the cover on top and some kind of flat weight on it to seal the cake. Refrigerate overnight.

Step 8. In a deep, clean and dry bowl, ideally pre-chilled, place heavy cream and the remainder of the powdered sugar. Stir well, and then beat until fluffy, fluffy, a delicate and dense cream.

Step 9. Lay out carefully ready cake ik on the dish. Smooth the buttercream on the sides and surface. Decorate the top with plenty of fruit and berries or whatever your heart desires. So that the berries do not lose their appearance, you can pre-soak 1 teaspoon of gelatin in half a glass of water for an hour, then melt it over low heat and the resulting mixture, using a brush, cover the fruits or berries with a thin layer - this confectionery life hack allows you to keep their appearance fresh and shiny , juicy. Put the cake in the refrigerator for another couple of hours or for 30 minutes in freezer. Ready! Bon Appetit!

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Cake "Ladies fingers", collected from custard tubes, layered with tender sour cream- one of the epoch-making desserts of the Soviet era. Now, when the abundance of products allows you to make a change in your favorite products, many people use this and improve the taste of the dessert with berries, fruits, cream, mascarpone and condensed milk.

How to make a cake "Ladies fingers"?

Eclairs cake "Ladies fingers" is prepared on choux pastry. Dissolve the butter in water, bring to a boil, add flour and stir quickly. Eggs are gradually introduced. The dough is shaped into tubes and baked. The tubes are laid out in layers, liberally lubricated with cream, decorated with a mesh of chocolate glaze and put to cool.

1. A delicious recipe for the "Ladies fingers" cake is, initially, the correct choux pastry. It is very moody and requires compliance with some nuances. So, when kneading the dough, it is not recommended to keep it on the stove for more than two minutes - it can overcook and become lumpy.
2. Eggs should be introduced one at a time, stirring constantly. The dough should be elastic. For this reason, you cannot use a mixer, it makes the dough too thin.

Lady's fingers cake - a classic recipe

Custard cake "Ladies fingers" was created in an era of scarcity, when housewives had to work with affordable products: butter, eggs, flour, sugar and sour cream. The recipe was a success: the choux pastry tubes, resembling fingers, for 10 hours of infusion, were soaked in butter-sour cream, acquired juiciness and delicate taste.

Ingredients:

• oil - 150 g;
• egg - 6 pcs.;
• water - 350 ml;
• flour - 260 g;
• salt - a pinch;
• sour cream - 700 g;
• cream - 350 ml;
• sugar - 260 g.

Preparation

1. Put butter in water, salt, bring to a boil and add flour.
2. Whisk over the heat for 2 minutes.
3. Cool slightly and stir in eggs.
4. Place the stick-shaped dough on the parchment.
5. Bake for 20 minutes at 220 degrees and 10 minutes at 170 degrees.
6. Whisk in the cream and sugar, add the sour cream and whisk again.
7. Dip the tubes in the cream, lay them in layers and place them under the load for 10 hours.

Cake "Ladies fingers" without baking

Housewives who do not have time to work with the dough prefer to make the "Ladies fingers" cake from ready-made biscuits savoyardi. The product has a similarity in name and flat shape. Besides, biscuit cookies with an airy, porous texture, easily absorbs the cream, so products with its participation are ready to serve in a couple of hours.

Ingredients:

• Savoyardi biscuits - 400 g;
• sour cream - 500 g;
• icing sugar - 150 g;
• dried apricots - 120 g.

Preparation

1. Soak dried apricots for 20 minutes. Chop finely.
2. Whisk the sour cream and powder.
3. Lay the cookies in layers, seasoning each with cream and dried apricots.
4. Chill Simple Lady's Fingers Cake for 2 hours.

Cake "Ladies fingers" with sour cream - recipe

Ladies fingers cake with sour cream is one of the most popular types of products. This is the merit of the cream: sour cream whipped with sugar has a rich creamy taste resembling ice cream. The cream is easy to use and easy to prepare. To make it as thick and very stable as possible, the fat content of sour cream should not be less than 20%.

Ingredients:

• flour - 250 g;
• water - 250 ml;
• egg - 4 pcs.;
• sugar - 250 g;
• oil - 100 g;
• chocolate - 120 g;
• sour cream - 700 g.

Preparation

1. Make choux pastry.
2. Place the dough through the bag onto and bake the rolls.
3. Whisk the sour cream and powder.
4. Dip the straws in the cream, lay them in layers in a mold.
5. Chill the Ladies Fingers cake for 6 hours.

Cake Ladies fingers with condensed milk

Cream for cake "Ladies fingers" with condensed milk has two versions of preparation, due to the variability of the product itself. Cream from ordinary condensed milk, whipped with butter, turns out to be very sweet. Boiled condensed milk, whipped with sour cream, has a pleasant, caramel taste, color and a more stable consistency. The choice is up to the hostesses.

Ingredients:

• custard tubes - 32 pcs.;
• sour cream - 450 g;
• boiled condensed milk- 380 g.

Preparation

1. Whisk sour cream with boiled condensed milk.
2. Cover the bottom of the form with parchment, dipping eclairs in cream, lay in layers.

Cake "Ladies fingers" with cherries

Cake "Ladies fingers", the recipe of which involves the use of hollow tubes of choux pastry, never ceases to amaze with its variability. Some mistresses found interesting way add sourness to the baked goods, and stuff the tubes with cherries - so simple, and so delicious. Cherries add juiciness to eclairs and very refreshing sour cream.

Ingredients:

• custard tubes - 30 pcs.;
• pitted cherries - 200 g;
• sour cream - 700 g;
• sugar - 200 g

Preparation

1. Whisk the sour cream and sugar.
2. Stuff each tube with cherries.
3. Arrange a row of straws, filling the voids with cherries and brushing with cream.
4. Repeat the layers three times.
5. Chill the Ladies Fingers cherry cake under load for 24 hours.

Cake "Ladies fingers" with mascarpone cream

Cake "Ladies fingers" with mascaropne is more like tiramisu: the same tender, satisfying and aesthetically attractive. The fact is, the tubes are sandwiched with whipped cream and mascarpone. The cream turns out to be so dense and thick that you can not use a split form. The assembled cake remains stable without it.

Ingredients:

• choux pastry sticks - 25 pcs.;
• mascarpone - 450 g;
• cream 33% - 250 g;
• icing sugar - 90 g.

Preparation

1. Combine mascarpone, powder and cream. Beat on medium mixer speed for 3 minutes.
2. Lubricate each tube layer with cream.
3. Chill the Ladies Fingers cake for 3 hours.

cake "Ladies fingers" with fruit

Cake "Ladies fingers" with pineapple is another solution, how to easily and inexpensively diversify the taste and appearance dessert. In this case, the recipe itself remains unchanged. Pieces of pineapple are laid in the voids between the tubes and the cream. As a result, the cake acquires a delicate and light taste, refreshing aroma and unusual texture.

Ingredients:

• custard tubes - 30 pcs.;
• sour cream - 400 g;
• cream - 200 g;
• icing sugar - 150 g;
• canned pineapple- 380 g;
• walnuts- 80 g.

Preparation

1. Whisk the cream out of sour cream, cream and powder.
2. Lubricating the tubes with cream, lay them in layers, filling the voids with nuts and pineapple pieces.
3. Insist the cake for 5 hours.

Cake "Ladies fingers" with cream

The recipe for the lady's fingers cake at home provides an opportunity to experiment with the ingredients. For example, replace sour cream with light whipped cream. It should be borne in mind that the cake is infused for a very long time and add gelatin to the cream - it will preserve the cream's taste, texture and shape.

Ingredients:

• custard tubes - 30 pcs.;
• cream 33% - 500 ml;
• icing sugar - 70 g;
• water - 70 ml;
• dry gelatin - 5 g.

Preparation

1. Pour gelatin with water, heat, stir until dissolved and leave for 15 minutes.
2. Whisk cold cream and powder for 4 minutes.
3. Trickle in the gelatin and beat until firm peaks.
4. Assemble the cake by quickly spreading cream on the tubes.

Cake "Ladies fingers" with custard

It is noteworthy that the cream for the "Ladies fingers" cake changed according to the time. The first recipes included custard. Which is logical, since the cake was competing with Napoleon. It should be said that it was not unsuccessful. The cream enveloped the tubes on the outside without disturbing their texture on the inside, so the cake was juicy and slightly crunchy.

Ingredients:

• milk - 500 ml;
• egg - 4 pcs.;
• sugar - 200 g;
• flour - 40 g;
• custard tubes - 25 pcs.

Preparation

1. Bring milk to a boil, add a mixture of 4 beaten eggs, 40 g flour and sugar.
2. Stir quickly and cook for 10 minutes.
3. Cool and whisk with 150 g butter. Collect the cake.
4. Chill the lady's fingers custard cake for 10 hours.

The cake under the intriguing name "Ladies fingers" is created on the basis of a characteristic elongated cookie. They are laid in the form of a slide, each blank is dipped in cream. The surface of the dessert is decorated with chocolate or fruit. A correctly formed product looks very impressive in the photo.

A cookie and custard or sour cream cake can be garnished with icing or grated chocolate.

The most common recipe involves a combination of cookie custard dough and light sour cream cream for filling. The degree of sweetness is adjusted according to taste. You can add to the cream vanilla essence or cocoa powder, use bitter, milk, white or colored flavored chocolate as decoration. Less common are variations with biscuit or shortbread cookies supplemented with custard or butter cream... An important condition is not to make the fill too liquid, otherwise the stick blanks will get wet. A properly prepared cake retains its shape well and is easy to cut into portions with a sharp knife. Before serving, the dessert is kept in the refrigerator, but it is not intended for storage for too long.

"Ladies' fingers": a classic step-by-step recipe

The most popular option with custard biscuits as a blank. If it was not possible to find a suitable detachable shape, you can lay out the cake on a platter, giving it a rectangular shape. The dessert will turn out to be not so spectacular; it is better to serve it cut into portions.

Ingredients:

• 200 g wheat flour;
• 200 g of filtered water;
• 150 g butter;
• 6 eggs;
• 700 g sour cream;
• 1 tsp vanilla sugar;
• 200 g granulated sugar;
• 50 g butter;
• 50 g dark chocolate without additives.

Sift flour, pour water into a saucepan and heat. Add butter, salt to it. While stirring, bring the mixture to a boil and reduce heat. Without stopping to stir the mass, pour flour in a thin stream. Remove the saucepan from the stove and cool the dough.

Beat eggs with a mixer in a separate container. Add the egg mass in portions to the choux pastry and mix thoroughly. The dough should turn out to be plastic and soft, not too thick, but not spreading either. Put it in a pastry syringe with a wide, smooth nozzle. It can be replaced with a cut-off plastic bag. [Box # 1]

Cover a baking sheet baking paper... With a pastry syringe, deposit even strips of dough of the same size, resembling fingers. Leave a distance between them so that the blanks do not stick together when baking. Place the baking sheet on the middle level of the oven, preheated to 180 degrees. Bake until tender, remove from baking sheet and chill.

Prepare cake cream. So that it does not turn out to be watery, sour cream must be drained in advance by putting it on cheesecloth folded several times. Collect the gauze in a knot, tie it in a knot and hang it so that the liquid flows freely. After 30-40 minutes, transfer the sour cream to a deep bowl, add plain and vanilla sugar. Beat everything with a submersible mixer until completely homogeneous and the sugar crystals dissolve.

It is better to assemble the cake in a round detachable form, it is more convenient to get the finished product out of it. Cover the bottom of the mold with a sheet of foil. Dip the cookies in sour cream and put them in the mold close to each other. The bottom layer is laid vertically, the next one horizontally. This arrangement will help the dessert retain its shape when cut. Fill out the form until the cookie runs out. Spread the rest of the sour cream over the blanks.

Prepare the fill. Break the chocolate into pieces, add butter. Put the ingredients in a bowl, place in a saucepan of hot water and melt, stirring occasionally, until smooth. Cool the chocolate mass slightly, put in a plastic bag with a cut corner. Draw strips in the form of a lattice on the surface of the cake. Send dessert to refrigerator for 2 hours. You can cut it right in the mold, you can easily get the pieces with two silicone spatulas.

"Ladies fingers" with custard

The popular dessert can be prepared differently. Those who do not like sour sour cream will surely like the delicate custard with a light vanilla aroma.

Ingredients:

• 100 g butter;
• 3 eggs;
• 250 ml of water;
• 250 g flour;
• 250 g sugar;
• 50 ml sour cream;
• a pinch of salt.

For the cream:

• 500 ml of milk;
• 4 eggs;
• 2 tbsp. l flour;
• 150 g butter;
• 1 cup of sugar;
• a pinch of vanillin;
• 80 g orange or pistachio chocolate.

Melt the butter, add the sifted flour and stir quickly. Pour in sugar and salt, slightly cool the dough and add eggs one at a time. Grind the mixture until smooth. Put the dough in a pastry bag and place the sticks about 5 cm long on a baking sheet. Bake in the oven preheated to 180 degrees until golden brown. Remove the pieces from the baking sheet and refrigerate. [Box # 2]

Prepare the custard. Pour the milk into a saucepan and bring to a boil. Beat eggs with sugar in a separate container. A submersible mixer will help speed up the process. When the egg mass turns white, add flour and vanillin. Beat the mixture until smooth. Without stopping stirring, pour in hot milk in a thin stream. Put the container with the cream on low heat and cook until thickened, stirring constantly with a spoon. To prevent the cream from burning, periodically run a spoon along the bottom.

When the mass thickens and acquires a pleasant yellowish color, remove it from the heat. Add softened butter and beat with a mixer until fluffy. Set aside the cream to cool.

Cover the detachable form with baking paper or foil. Dip the custard sticks alternately in the cream so that it completely covers the cookies. Lay the workpieces back to back in several layers. When finished, pour the rest of the cream over the cake. Put the product in the refrigerator for 2-3 hours.

Melt colored chocolate in a water bath and put it in a pastry syringe. Take the mold out of the refrigerator and carefully remove the cake. Put it on a dish, decorate the surface with melted chocolate, drawing patterns, lattices and monograms. Put the cake in the refrigerator again. After half an hour, you can serve the whole dessert on the table, or cut it into portions.

"Ladies fingers" from shortcrust pastry

Cake cookies can be not only custard, but also shortbread. The delicacy will be more high-calorie, the layers will turn out to be crumbly and a little dry. To make them soft, you will have to increase the amount of cream.

Ingredients:

• 200 g butter;
• 4 eggs;
• 1 tsp soda;
• 0.5 tsp lemon juice or vinegar;
• 1 cup wheat flour
• 500 g of fatty sour cream;
• 200 g sugar;
• 1 tsp vanilla sugar.

Grind softened butter with sugar (80 g). Beat the eggs one at a time, continuing to stir the mixture. Add baking soda, slaked with vinegar or lemon juice, add sifted flour. Knead a soft plastic dough. It should keep its shape and not stick to your hands.

Separate small pieces from the total mass and roll them out on a floured board, turning them into even, not too long sticks. Arrange the blanks on a baking sheet lined with baking paper. Place the cookies in an oven heated to 180 degrees. When the sticks are browned, remove the baking sheet from the oven, remove the blanks with a spatula and cool, spreading them out on the board.

Beat sour cream with regular and vanilla sugar until the crystals are completely dissolved. Spread the sticks in layers close to each other, dipping each in sour cream. Give the cake a square shape, distribute the remaining cream evenly over the surface. Place the product in the refrigerator for 1-2 hours. Before serving, sprinkle the dessert with multi-colored pastry crumbs, sugar beads or coconut flakes.

"Ladies fingers": biscuit version

For making a cake, not only choux pastry sticks are suitable, but also homemade biscuits. The dessert will turn out to be very tender and soft, it can be supplemented with canned fruits or nuts.

Ingredients:

• 4 eggs;
• 125 g sugar;
• 130 g wheat flour;
• icing sugar for dusting;
• packaging of finished custard;
• 200 g of canned peaches.

Separate the yolks from the proteins and grind with sugar until white. Beat the egg whites with a mixer or whisk until firm. Pour the sifted flour into the yolk mass, add the whipped whites in portions, stirring the dough with a spoon from bottom to top. Place it in a pastry bag and place the strips on a baking sheet lined with baking paper. When baking, biscuits will increase in volume, so you should not place them close to each other.

Sprinkle the surface of the workpieces with powdered sugar, it forms a beautiful crispy crust. Place the baking sheet in an oven heated to 200 degrees. Bake for about 15 minutes, remove the biscuit strips from onto a wooden board and refrigerate. Canned Peaches cut thinly.

Put the biscuits on the dish, dipping each in the custard. After laying out one layer, cover with peach slices. Add a little more cream and spread the second layer of cookies. Alternate biscuits and fruits until they run out. Decorate the surface of the cake with the remaining cream. Place the dessert in the refrigerator for 30-40 minutes.

A quick cake without baking

Those who do not like to mess with the dough should not give up homemade desserts. The tasty cake can be made on the basis of ready-made cookies, filling it with sour cream or custard and supplemented with dried fruits.

Ingredients:

• 400 g of Savoyardi cookies;
• 200 g dried apricots or pitted prunes;
• 500 g thick sour cream;
• 125 g icing sugar.

Rinse dried apricots or prunes thoroughly, soak in boiling water for 20 minutes and dry. Cut dried fruits into small pieces. Beat sour cream and icing sugar with a mixer.

Cover the detachable form with foil, pour a little sour cream into it. Lay a layer of cookies, coat them with cream and sprinkle with finely chopped dried fruits. Place another layer of cookies and cream on top. Repeat layers until you run out of food. Put the finished cake in the refrigerator for 2 hours. Carefully turn it over onto a serving plate before serving.

Boiled condensed milk cake

A very simple recipe that even an inexperienced housewife can handle. Boiled condensed milk will give saturation to the cream, you can cook it yourself or buy it in the store.

Ingredients:

• 350 g of Ladies Fingers cookies;
• 1 glass of coffee with sugar;
• 20 g of brandy or rum;
• 250 ml of condensed milk;
• 250 ml sour cream;
• 100 ml cream;
• 60 g butter;
• 50 g of dark chocolate.

Brew coffee, add sugar, pour in brandy or rum. Cool the mixture. Beat sour cream with condensed milk using a mixer.

Cover the form with foil. Dip the biscuits in coffee and lay them close to each other, forming layers. Coat them with sour cream. Prepare the icing. Pour the cream into a saucepan, bring to a boil, reduce heat. Add butter and chocolate, stir and cool slightly. Pour the icing over the surface of the cake and put the dessert in the refrigerator.

Ladies fingers cake is made from choux pastry and soaked with sour cream. The result is a cake with very delicate taste, not cloying, with a slight sourness. It is advisable to do it the day before so that it has time to soak.

First you need to prepare the choux pastry. To do this, take a small saucepan, pour water into it and add butter and salt. Stir and bring to a boil so that the oil is completely dispersed in the water.

Sift the flour.

As soon as the oil and water boil, reduce the light on the stove and pour all the flour into the pan at once, quickly knead the dough with a wooden spoon.

Stir quickly to a test coma.

Then add eggs, one at a time, beating thoroughly each time. And so add all the eggs in turn. You can beat with a wooden spoon, or with an electric mixer.

You will get such a choux pastry.

Transfer the resulting custard dough into a bag for cream, or into a regular plastic bag.

At the bottom, using scissors, cut a small hole, and through it release the dough in the form of small elongated sausages. Release directly onto baking paper on a baking sheet.

Send in preheated to 230 gr. oven. After 15 minutes, reduce the oven temperature to 170 g. bake until tender.

Pour the prepared sticks onto the table and let them cool down.

Beat the sour cream with sugar until a fluffy cream is obtained.

Take a mold and place a row of custards in it.

Put a layer of sour cream on the sticks.

Then sticks again.

Then again the cream. And so collect all the layers until all the sticks with the cream run out.

Pour out the rest of the cream and coat all sides properly.

Lady's fingers cake is ready. You can decorate it according to your look.

Let the cake soak for a few hours, then serve.

7 servings

1 hour 30 minutes

285.8 kcal

5 /5 (1 )

Ladies fingers cake has a delicate creamy taste. It is often decorated with chocolate or fresh fruit, which only emphasizes the beauty of the taste. Most often, a cream based on sour cream is used for the "Ladies fingers" cake.

Recipe for "Ladies fingers" cake made from choux pastry with sour cream

We need: baking sheet, mixer, saucepan, spoon, spatula, bowls, parchment, piping bag, springform pan, dish or cake holder.

Ingredients

"Fingers"

1. In a saucepan, combine 105 grams of butter, 2 grams of salt and 185 milliliters of water.
   
   
2. Put the saucepan over medium heat, stir and bring the mixture to a boil.
   
   
3. When the mixture boils, reduce the heat to medium, add 195 grams of flour and stir vigorously with a large spoon to smooth the dough.
   
   
4. Shifting ready dough from the pan to the bowl.
   
   
5. Beat 6 eggs in a separate bowl and pour in step by step egg mixture into a still warm dough.
   
   
6. After each stage, be sure to mix the dough well so that everything is evenly distributed.
   
   
7. Draw strips of 6-7 cm on a sheet of parchment and place them in a pattern on the bottom of the baking sheet. We need this in order for all the "fingers" to be the same size.
   
   
8. We transfer the finished dough into a pastry bag and squeeze it onto the parchment, focusing on the drawn stripes.
   
   
9. We heat the oven to 200 degrees and set the "fingers" to bake for 9 minutes. Then lower the temperature to 180 degrees and bake for another 11 minutes.
   
   
10. Let the finished fingers cool well and cut off one edge for all so that they can stand upright.
    
    

Cream and cake assembly

1. Combine in a separate bowl 965 g of sour cream, 1 gram of vanillin and 235 grams of powdered sugar.
   
   
2. Beat everything with a mixer to form a lush mass without lumps and grains.
   
   
3. We put a ring from a detachable form (without a bottom) on a dish or substrate.
   
   
4. Dip the "fingers" in sour cream and put them in a mold so that a vertical side is formed.
   
   
5. "Fingers", which remained after the formation of the side, dip in the cream and put them in the middle in a pile.
   
   
6. Fill the cake with cream on top and put in the refrigerator for several hours.
   
   
7. When the cake is soaked and seized, carefully remove the ring and serve. The cake can be garnished with melted chocolate or fresh fruit.
   
   

Video recipe for making a cake "Ladies fingers" with sour cream

Recipe for the cake "Ladies fingers" with mascarpone at home

Cooking time: 95-100 minutes + 4 hours.
We need: pastry syringe, whisk, baking sheet, brush, parchment, saucepan, large spoon, bowls, mixer, microwave oven, detachable form, foil, cake support.
Servings: 7.

Ingredients

"Fingers"

1. In a saucepan, combine 205 milliliters of milk, 205 milliliters of water, 205 grams of butter and 3 grams of salt. Put the saucepan over medium heat, stir and leave until boiling.
2. Whisk 6 eggs in a separate bowl.
   
   
3. When the mixture boils, reduce the heat to moderate, add 265 grams of flour and stir the mixture vigorously with a large spoon. We need to break all the lumps, and the mass has acquired a smooth texture.
   
   
4. Pour the beaten eggs into the finished mass in 2 or 3 stages. After each of the stages, be sure to mix everything well.
   
   
5. Beat the finished dough with a mixer for no more than a minute and set aside for 25-30 minutes.
   
   
6. When the dough is slightly resting, we transfer it to a pastry syringe. We line the baking sheet with parchment, grease it with 5-10 milliliters of sunflower oil.
7. Squeeze the dough from the syringe onto a baking sheet so that you get a kind of "fingers".
   
   
8. We heat the oven to 200 degrees and bake the "fingers" for 7-10 minutes (they should begin to brown). Then lower the temperature to 160 degrees and continue baking for another 7-10 minutes.
   
   
9. Transfer the finished "fingers" to a bowl and let cool slightly.
   
   

Cream and glaze

Assembling the cake

1. We coat the bottom of the detachable form with a thin layer of the finished cream.
   
   
2. Dip "fingers" in cream and lay out in layers. Tighten the top with foil and put the cake in the refrigerator for 3-4 hours.
   
   
3. When the cake is soaked, we take it out of the refrigerator, remove the foil and turn the form over onto a dish or substrate upside down.
   
   
4. Remove the cake mold and generously grease the top and sides with cream.
   
   
5. We remove all the flaws with a paper napkin.
   
   
6. Decorate the cake with icing prepared in advance.
   
   
7. When the frosting has hardened slightly, the cake can be served.
   
   

Video recipe for making a cake "Ladies fingers" with mascarpone

If the option of making such a cake with mascarpone does not seem to be the cheapest, pay attention to the recipe for this dessert on the video, in particular, the method of making sour cream, which allows it to be as close as possible to thick cheese. You may also be interested in the idea of ​​making a cake with a fruit layer suggested in the video.