Cake " Lady fingers"has an extraordinary delicate taste, because it consists of small airy eclairs and light sour cream cream. A melt-in-your-mouth cake is the exact description of a Lady Finger cake. The process of preparing it is not at all complicated, so don’t be intimidated by the need to bake a large number of tiny eclair fingers. With the right approach, they will not cause problems.
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Cooking recipe
1. Take a small saucepan or fireproof cup of good capacity. Pour water into it, add salt and cut margarine into small pieces.
2. Place on the fire and wait for it to boil. When the water boils and the margarine is completely dissolved, remove the container from the heat.
3. Quickly add flour. Pour it all at once and mix well. You get a custard mass reminiscent of mashed potatoes.
4. Let the mixture cool to a warm state and begin adding eggs. Eggs should be added one at a time and mixed thoroughly each time. This is best done with a mixer with an appropriate attachment, but you can also mix with a regular spoon.
5. The dough should become elastic and soft. It should not leak so that the eclairs do not spread in the oven. It is possible that if the eggs used are too small, another egg will be needed. Or only five pieces can come in if the eggs are very large.
6. Turn on the oven in advance and preheat it to 200 degrees. Cover a large baking sheet with baking parchment. Then transfer part of the dough into a pastry bag and squeeze fingers 3-4 cm long onto the paper. Be sure to leave an interval of 1-1.5 cm between them, as they will grow during baking.
7. Place the baking sheet in the oven and bake for 15-20 minutes. Do not look into the oven during this time, otherwise the eclairs may lose volume. Then turn it down temperature regime up to 160 degrees and wait another 15 minutes. Your fingers should take on a rosy hue. Then bake the next batch of eclairs.
8. Eclairs turn out very tender and airy.
9. Now sour cream for the cake. To make it thick, you need to remove excess whey from the sour cream. To do this, take gauze or any clean fabric with a loose structure and put sour cream into it.
10. Tie the weave tightly in a knot. Now this bag of sour cream needs to be hung so that the excess whey drains away. To do this, simply slide a wooden spatula under the knot, secure it over a saucepan or tall cup, and place it in the refrigerator. The bag should hang, then the serum will drain. This will take about an hour, so it is better to start preparing the sour cream in advance.
11. Untie the bag. Sour cream looked like curd mass. It comes off very easily from the fabric.
12. Transfer the sour cream into a cup. Grind the sugar to powder and add to the sour cream.
13. Beat the sour cream until the powder dissolves. If by this time the eclairs are not all baked, then put the cream in the refrigerator for a while.
14. Take a 24-26 cm springform pan, open it, line it with a piece of baking parchment, clamp the ring and trim off the excess edges of the paper. Take the cream out of the refrigerator, put some in a separate bowl and start assembling the cake. Dip the cooled fingers into sour cream and place in the mold.
15. Eclairs should fit tightly to each other, without voids. Lay out until all the fingers are gone.
16. Pour the remaining cream on top and place the mold with the fingers in the refrigerator for several hours.
17. Take out the mold, run a thin knife along the sides and remove the split ring. Cover the top with a dish and carefully turn the cake over. Remove the bottom of the pan and the parchment.
18. Using the set aside cream, level the surface. To harden this new layer, refrigerate the cake for about 20 minutes.
19. That’s it, the “Lady fingers” eclair cake is basically ready. All that remains is to decorate it. You can use any fruit for decoration; their taste will go well with sour cream. Or you can simply apply patterns with chocolate. To do this, take any chocolate, break it into pieces, which you put in a regular small food-grade plastic bag. Place this bag of chocolate pieces in hot water and wait for the chocolate to completely melt. Take the bag out of the water, wipe off any moisture, cut off the edge to make a small hole, and apply patterns to the surface of the cake. Using a simple bag instead of a pastry syringe, you can squeeze out all the chocolate without leaving any residue.
The “Lady Fingers” cake is light, tender and very tasty. Try baking it just once, and this airy dessert will become one of your favorites.
7 servings
1 hour 30 minutes
285.8 kcal
5 /5 (1 )
Lady fingers cake has a delicate creamy taste. It is often decorated with chocolate or fresh fruit, which only emphasizes the delight of the taste. Most often, sour cream based cream is used for the Lady Fingers cake.
We need: baking sheet, mixer, pan, spoon, spatula, bowls, parchment paper, piping bag, springform pan, dish or cake base.
Cooking time: 95-100 minutes + 4 hours.
We need: pastry syringe, whisk, baking sheet, brush, parchment, saucepan, large spoon, bowls, mixer, microwave, springform pan, foil, cake base.
Number of servings: 7.
If the option of preparing such a cake with mascarpone does not seem to be the cheapest, pay attention to the recipe for this dessert in the video, in particular to the method of preparing sour cream, which allows you to bring it as close as possible to thick cheese. You might also be interested in the idea of making a cake with a fruit layer, suggested in the video.
I love recipes that are easy to prepare and turn out incredibly tasty. One of these is the “Lady Fingers” cake and step by step recipe with a photo will help you make it easily.
Why this name? Because the base of the cake is thin tubes of choux pastry, which are soaked in my favorite sour cream - and the result is a light, tender, and most importantly very tasty cake.
This recipe is not new and perhaps many are familiar with it, then I’m just reminding you about it, because often with new products we forget about good, time-tested recipes.
But maybe for some it is not familiar. I will be glad if you like the “Lady Fingers” cake made from choux pastry and add it to your favorite recipes.
Of course, it is not done in 30 minutes, like, for example, but I was not exaggerating when I said at the beginning that this is not a difficult recipe. Try it.
Ingredients:
For the test:
For cream:
For registration:
How to make lady fingers cake from choux pastry:
Watch a video of a professional making a cake. In the video you will learn how to beautifully shape a cake and many different useful tips.
Cake "Lady fingers" made from choux pastry - very tender and delicious dessert when prepared correctly. This recipe with photos will help reveal the secrets and process proper preparation this dessert without any effort. Very often I cook this for my family.
Ingredients
- sour cream - 500 ml.,
- powdered sugar - 200 gr.,
- egg - 4-5 pcs.,
- flour - 100 gr.,
- butter - 100 gr.,
- chocolate - for decoration.
Recipe with photos step by step:
First, let's prepare the sour cream for making the cream. To do this, you need to put several layers of gauze in a sieve, place all the sour cream there and leave it to drain in the refrigerator for the entire time the cake is being prepared. This way, we will get rid of excess liquid and the cream will be thicker. 
Let's start preparing the dough. To do this, you need to heat the water in a saucepan, add butter, wait until it dissolves in the water, and add flour. The last ingredient must be added all at once. Stir vigorously and get the base of the choux pastry. 
Place the dough from the saucepan into a bowl to cool. 
Add eggs. The first two can be added at once, but it is better to add the rest one at a time so that the dough does not turn out liquid. Using a pastry bag, place the dough on a baking sheet and place in the oven for 20 minutes at 180 degrees. You cannot open the oven. Remember, it is better to keep the sticks in the oven for too long than not to do so, because they may immediately fall off. 
Preparing the cream. Sour cream should be mixed with powdered sugar. 
To assemble the cake, use the side of the springform pan. Lay out the sticks tightly. Lubricate them with cream until the sticks run out. It's easy to prepare like this
This cake got its unusual name from its base, which consists of long thin tubes reminiscent of the fingers of beautiful ladies. These tubes are soaked in cream, and the cake itself is decorated with various goodies. The most time-consuming part of “Lady fingers” is baking the choux pastry tubes. But for those housewives who have never cooked before, this is quite complex dough, making a cake is also not difficult.
For infuser tubes you will need the following simple products:
How to make dough fingers:
This is what the finished choux pastry base looks like.
If baking choux pastry fingers turns out to be too labor-intensive for you, just buy Savoyardi cookies at the store. Cake on this the most delicate cookies in the form of fingers you will get a completely different taste, but it will also be called “Lady fingers”.
This is what Savoiardi cookies look like. In large supermarkets, these cookies are sold in packs, and in confectionery shops - even by weight.
In addition to the tubes that you have already baked, you will also need the following products:
How to assemble the cake:
This cake tastes like the famous Tiramisu dessert. For it you will need:
How to prepare this luxurious cake:
You can place thin slices of your favorite fruit in the middle of any cake. They will improve the taste of the dessert and make it more beautiful when cut.
