Cake Lady fingers
The Cake Lady Fingers represents a delightful discovery made during a journey through Europe. This dessert, characterized by its delicate texture and rich flavor profile, captivates with its main ingredients of sour cream (25% fat), eggs, and butter. The cake's moist and soft consistency melds flavors beautifully, reminiscent of skilled craftsmanship and tradition. The journey from discovering this treat in a charming patisserie to successfully recreating it at home highlights a culinary adventure worth sharing. This recipe aims to bring the essence of European travels into your kitchen, showcasing a blend of simplicity and elegance through its carefully chosen ingredients.
Equipment
- 1 oven
- 1 pot
Ingredients
Dough:
- 1.5 cups water
- 150 g butter
- 1.5 cups flour
- 6 eggs
Cream:
- 2 cup sour cream 25% fat
- 1 cup of sugar
Instructions
- Test: put on the fire a pot with water, add the oil. When the water boils, add the flour, remove from heat and stir well a lot. The dough is a bit cool and beat the eggs one at a time, stirring thoroughly, knead until glossy brilliance and homogeneity.
- Choux pastry shift into a pastry bag and squeeze out on a baking sheet lined with paper, elongated “fingers” length of 4-5 cm. Bake in an oven preheated to 170c until golden brown.
- Cream: Beat the cold cream with sugar until lush cream.
- Assembly: ready-cooled “fingers” to dip into the cream and put it in a dish in the form of slides. Put in refrigerator for 12 hours.
- Ready cake sprinkled with grated chocolate.