Sour Cream Ladyfinger Cake

The most delicate and light cake made from custard cookies. At the base of the cake are long custard cookies, comparable to lady fingers, soaked in delicate sour cream. The voids inside make the dessert light, literally airy. No sweet tooth will refuse a piece of this delicate delicacy.
cook time: 7h
Ava Prescott
Sour Cream Ladyfinger Cake

Nutrition Facts (per serving)

258
Calories
17g
Fat
21g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Dark chocolate 90 g

For dough:

Eggs 4 pc
Water 125 ml
Milk 125 ml
Butter 100 g
Salt 0.5 tsp
Wheat flour 150 g

For cream:

Sour cream 600 g
Sugar 150 g
Vanilla sugar 1 tsp

Recipe instructions

Step 1

Step 1
Prepare the necessary ingredients for making custard cookies. Take large eggs (category C1), they must be at room temperature. Choux pastry can also be prepared with water or milk alone. Take the highest grade flour, since a high gluten content is very important for choux pastry.

Step 2

Step 2
Cut the butter into pieces and place in a saucepan with a thick bottom.

Step 3

Step 3
Add milk, water and salt to the butter. Heat the mixture over medium heat, stirring frequently until the butter is completely dissolved.

Step 4

Step 4
Bring the mixture to a boil.

Step 5

Step 5
As soon as the boiling begins, turn the heat to low and add all (!) the sifted flour at once.

Step 6

Step 6
Actively stir flour into liquid. Knead the dough until completely homogeneous. While constantly stirring, keep the pan with the dough on low heat for 1-2 minutes so that the flour is well cooked. The dough should come away from the sides of the pan. Remove the pan from the stove and let the dough cool until warm. To make this happen faster, you can transfer it to another container.

Step 7

Step 7
I beat all the eggs at once. You can add one egg at a time to the dough. Do not add eggs to hot or too warm dough, otherwise they will curdle and the cookies will not rise well.

Step 8

Step 8
Pour 1/4 of the beaten eggs into the slightly warm dough (or beat in 1 egg). Mix with active movements so that the egg is completely distributed throughout the entire volume of the dough.

Step 9

Step 9
Add each subsequent egg only after the previous one has been completely mixed into the dough. The dough should be viscous, homogeneous, slowly dripping from the spoon like a wedge.

Step 10

Step 10
Using a pastry bag, place cookies in the form of sticks on the sheet at a short distance from each other. The cookies will increase in size during baking. If you don’t have a pastry bag, you can use a thick bag with a corner cut off.

Step 11

Step 11
Bake the custards in an oven preheated to 190C for 25-30 minutes until golden brown. Do not open the oven while baking to prevent the cookies from settling. Cool the finished cookies completely. I got 2 sheets of cookies.

Step 12

Step 12
For the cream, use high-fat sour cream to make the cream thicker. This is necessary so that the cake holds its shape well.

Step 13

Step 13
Combine sour cream, sugar and vanilla sugar in a convenient bowl and mix. Leave the cream for 10 minutes for the sugar to dissolve.

Step 14

Step 14
Start assembling the cake. Dip each cookie into the cream until all sides are coated with cream.

Step 15

Step 15
To shape the cake, you can use a springform pan without a bottom (I have a pan diameter of 20 cm). Place it on a flat plate. Place a layer of custard-covered cookies.

Step 16

Step 16
Place all the cookies layer by layer, dipping them into the cream. Cover the top of the cake with the remaining cream. Leave a little cream to grease the sides of the cake later. Cover the top of the cake with cling film and refrigerate for 4-5 hours so that the dessert is well soaked and the cream thickens.

Step 17

Step 17
You can decorate the cake with chocolate melted in a water bath. Place the chocolate pieces into a cup.

Step 18

Step 18
Place the cup on a saucepan of boiling water. While stirring, bring the chocolate to a liquid state.

Step 19

Step 19
Carefully remove the split ring from the cooled cake and brush the sides with the remaining cream. Apply hot melted chocolate.

Step 20

Step 20
You can decorate the cake in any way according to your imagination and taste. Bon appetit!

Additional rubrics

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