Lady finger cake batter. Lady fingers cake - recipe. How to make a lady finger cake

Home cake "Lady fingers"consists of sticks baked from choux pastry and cream. In this case, sour cream, but you can also use custard, or custard with butter. Required products:
Preparing the choux pastry is easy. Bring a glass of water to a boil in a thick-bottomed saucepan, lightly salt it, add 100 g of butter margarine (or butter).

When the margarine is completely melted, add a glass of flour, and, leaving the dishes on the smallest fire, mix thoroughly.

When the dough is completely homogeneous, turn off the heat and cool the contents of the pan slightly.

Now you need to mix 4 eggs into the dough. This must be done one at a time, taking the next egg only when the previous one is completely mixed with the dough. After introducing the egg, the dough will first separate into layers,

and then, gradually, it will become homogeneous. In the end (this doesn’t take long), we get ready dough this is the consistency.


Preheat the oven to 175 degrees, and while this is happening, place the dough on a lightly greased baking sheet in the form of sticks (fingers), about a centimeter thick and 4-5 cm long. This is easy to do using a pastry bag or an ordinary tight bag from under milk, if you cut off its tip.


The dough is quite sticky and reluctant to leave the bag, but if you press the tip of the bag against the baking sheet when the stick has already been formed, then things will go quickly.

I ended up with two baking trays of cake blanks. Bake them for 20 minutes until golden brown.

Do not overbake because the sticks may develop an unpleasant burnt taste, and this can happen very quickly.

Allow the preparations to cool, and in the meantime prepare the cream - simply mix sour cream with sugar and a drop of vanillin until smooth.

You can use sour cream of any fat content. Of course, it will taste better with richer sour cream, but in any case it is a delicate and very pleasant dessert.

To make the “Lady Fingers” cake more neat in shape, I assembled it in a rectangular container covered with film.

You need to leave the edges of the film hanging, this will make it easier to remove the finished cake from the container.

It's simple: stir the mixture with the cream and place it in a container (or any other suitable container).

It needs to be laid more tightly.


Pour the remaining sour cream over the sticks, cover the container with the hanging edges of the film, lightly tamp the top

and put it in the refrigerator, I cleaned it at night.

The next day, turn the cake over onto a plate and remove the film.

I made a little for decoration chocolate glaze: Bring a tablespoon of sour cream, the same amount of cocoa powder and sugar to a boil. I poured the resulting glaze into a bag, cut off a corner and applied chaotic chocolate lines to the surface.

The cake is ready enjoy your tea!

Cooking time: PT02H00M 2 hours


Wonderful, simple and original cake Lady fingers, the recipe of which was appreciated by many housewives, can be considered one of the best inventions of our home cooking. The most difficult thing here will be preparing the dough for the eclairs, which, in fact, will be the building blocks for the lady fingers cake. Recipe photo from step by step preparation will help you do it right the first time. So, how to make lady fingers cake? You will have to work hard, but the result will be worth it.

Kitchen Home

  1. The night before, prepare the sour cream for the cream. Place a piece of cloth or napkin on the neck of the jar, place sour cream on top and tie the neck so that the cloth does not touch the bottom. Place the jar in the refrigerator; excess moisture will drain out of the sour cream overnight.
  2. First of all, you should prepare the choux pastry for your fingers. Pour water into a saucepan and add oil. Put the water on fire. .
  3. Once it boils, reduce the heat to low and add the flour, stirring constantly for one to two minutes until the dough is smooth and shiny.
  4. When the dough is ready, remove it from the heat and let it cool.
  5. Beat the eggs into the cooled dough one at a time and knead well.
  6. This can be tricky because the cooked dough doesn't want to mix with the egg. I recommend using a mixer with spiral dough attachments. When finished, it should be fluffy and smooth.
  7. Grease a baking tray with oil. Place the dough in a pastry bag or a thick plastic bag (you can use a milk bag) with the tip cut off. The smaller the cut, the thinner the fingers will be. Place the dough onto the baking sheet in small strips. Leave the distance between them large - the dough fits very tightly when baking..
  8. Baking requires some skill. First, preheat the oven to 200-220 degrees and bake the fingers for 5 minutes. As soon as they are ready, reduce the temperature to 180 degrees and bake until golden brown.
  9. Now prepare the cream. Lady fingers cake is prepared with sour cream, and a lot of it will go away. Pour condensed milk into a bowl, add sour cream there. Overnight it has thickened well and will be easy to whip.
  10. Using a mixer or hand whisk, beat the fluffy cream. It’s still better to use a whisk, because sour cream, if you overdo it when whipping, can separate into butter and buttermilk..
  11. Now start putting the ladyfingers cake together. The photo shows what the first layer of the cake looks like: place the baked fingers on a plate and coat them with cream. You can do the opposite: first dip each finger in the cream, then place it on a plate..
  12. Place the second layer on top of the first layer and so on until you run out of fingers.
  13. When all the fingers are placed, pour the rest of the cream on top and leave to soak in the refrigerator for an hour. Ready cake Sprinkle ladyfingers with grated chocolate.

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’s not done in 30 minutes, like, for example, but I wasn’t exaggerating when I said at the beginning that it’s not complex recipe. Try it.

Lady fingers cake - step by step recipe with photos

Ingredients:

For the test:

  • 1.5 glasses of water
  • 150 gr. butter
  • 1.5 cups flour
  • 6 eggs

For cream:

  • 2 cups sour cream
  • 1 cup of sugar

For registration:

  • chocolate

How to make lady fingers cake from choux pastry:


Lady fingers cake - video recipe

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.

A popular holiday cake that can decorate any feast is the Lady Fingers dessert. It is distinguished by an interesting appearance - a pile of eclairs coated with butter or sour cream, drizzled with chocolate glaze. Every cook will need useful information about preparing a cake.

How to cook lady fingers

The recipe for how to make lady fingers is not easy, because you first need to bake the base, make the filling and glaze, and then put the cake together and leave it to soak for at least an hour, and preferably overnight. You can decorate the resulting delicacy to your taste, and you can also add it to the main ingredients different fruits, berries, chocolate or chopped nuts.

Choux pastry

Any recipe for how to bake a lady's finger choux pastry cake begins with preparing the ingredients. Mini eclairs serve as the basis for the dessert. For the dough, mix flour with melted butter butter and eggs. All that remains is to transfer the dough into a pastry bag and squeeze the strips onto a baking sheet. Eclairs are baked in the oven or slow cooker at 200 degrees for 20 minutes.

Lady fingers recipe

It won’t be difficult to find a recipe for lady fingers cake at home that would meet all the skills and experience of the cook. Beginners should choose a step-by-step recipe or a recipe with a photo to make the process easier and not spoil the workpiece. In addition to the classic recipe with cream cream or curd cream, you can make a delicious delicacy with fruit at home, sour cream sauce or with condensed milk.

With custard

  • Cooking time: 1 hour.
  • Number of servings: 12 persons.
  • Calorie content of the dish: 286 kcal.
  • Purpose: for dessert.
  • Kitchen: author's.

If a chef is planning to bake a cake from eclairs with custard, then he will come to his aid classic recipe treats. It will turn out spectacular in appearance, incredibly soft and tender inside with subtle aroma custard. It’s good to serve it with hot tea, cocoa or coffee, and it’s better to decorate the surface fresh berries– raspberries, strawberries and blackberries.

Ingredients:

  • milk – 1.5 cups + a glass for filling;
  • butter – 150 g + 200 g for filling;
  • flour – 1.5 cups + 50 g for filling;
  • sugar – 2 cups;
  • eggs – 4 pcs.;
  • cocoa – 60 g.

Cooking method:

  1. Heat the milk, add half the sugar and butter, and boil.
  2. Add flour to the mixture, stir, turn off the heat. Add 3 eggs, mix until smooth.
  3. Use a pastry bag to form sticks and bake at 180 degrees for 15 minutes.
  4. Make the cream: mix cocoa, milk, butter, a second glass of sugar. Boil, add flour, stir. Cool, pour in the beaten egg.
  5. Place the cake in a springform pan: place 2 cm of cream on the bottom of a flat plate, place sticks tightly on top, layering with filling.

With condensed milk

  • Cooking time: 1 hour.
  • Number of servings: 12 persons.
  • Calorie content of the dish: 297 kcal.
  • Purpose: for dessert.
  • Kitchen: author's.
  • Difficulty of preparation: difficult.

Find out the following recipe to learn how to make a lady fingers cake with condensed milk. Children will enjoy the delicacy, which is sweet but not cloying due to the use of boiled condensed milk. The recipe with condensed milk assumes that the dough will be thin delicate taste, and the filling has a creamy aroma. You can decorate it however you like - with fruits, berries, coconut flakes.

Ingredients:

  • butter – 160 g;
  • salt – 5 g;
  • flour – 1.5 cups;
  • milk – 1.5 cups;
  • eggs – 4 pcs.;
  • sour cream 25% fat – 400 g;
  • boiled condensed milk - half a kilo;
  • hazelnuts – 150 g;
  • milk chocolate– 50 g;
  • cream – 10 ml.

Cooking method:

  1. Boil milk, add salt, add butter cut into pieces. Add all the flour and heat over low heat, stirring constantly. Hold until the mass rolls into a single lump and is well separated from the edges.
  2. Cool, add 1 egg at a time, and pipe into strips. Bake at 190 degrees for 20 minutes.
  3. For the cream, beat condensed milk with sour cream.
  4. Layer the eclairs with cream, coat with glaze of chocolate melted in a water bath, a spoonful of butter and cream.

Eclair cake with sour cream

  • Cooking time: 1 hour.
  • Number of servings: 10 persons.
  • Calorie content of the dish: 385 kcal.
  • Purpose: for dessert.
  • Kitchen: author's.
  • Difficulty of preparation: difficult.

How to make a lady fingers cake in sour cream, the recipe below will inform you. This filling is considered classic and requires certain skills and knowledge. The resulting dish will delight the hostess and all family members with its subtle, refined creamy taste and pleasant sweetish aroma. It is perfect for serving festive table.

Ingredients:

  • flour - a glass;
  • butter – 100 g;
  • water - glass;
  • eggs – 4 pcs.;
  • salt - a pinch;
  • sour cream - half a kilo;
  • sugar – 250 g.

Cooking method:

  1. In a saucepan, combine water with oil, add salt, boil, sift flour.
  2. Add eggs one at a time.
  3. Transfer the dough into a pastry bag, form eclairs, bake at 230 degrees for 15 minutes.
  4. Cool, layer with whipped sour cream and sugar filling, coat the entire surface.

With cherry

  • Cooking time: 4 hours.
  • Number of servings: 10 persons.
  • Calorie content of the dish: 247 kcal.
  • Purpose: for dessert.
  • Kitchen: author's.
  • Difficulty of preparation: difficult.

The Lady Fingers cake with cherries has a pleasant tart sourness, for which it is better to take natural fresh seedless berries. If you don’t have it, then cherry jam filling will do, but then you need to reduce the amount of granulated sugar added. The result is a delicacy with a delicious aroma that makes you want to try it.

Ingredients:

  • eggs – 5 pcs.;
  • butter – 100 g;
  • cognac – 30 ml;
  • flour - a glass;
  • milk - a glass;
  • methane – 700 ml;
  • sugar – 125 g;
  • cherry – 50 g;
  • chocolate – 150 g.

Cooking method:

  1. Heat the milk, melt the butter in it, boil, add flour and cognac. After cooling, add the eggs and mix until smooth. Pipe the eclairs with a pastry bag and bake at 200 degrees for 20 minutes.
  2. For the cream, grind sour cream with sugar, add melted chocolate.
  3. Fill the eclairs with cream, fold them into a mound, layering them with cherries.
  4. Leave to soak for 3 hours.

With fruits

  • Cooking time: 6 hours.
  • Number of servings: 14 persons.
  • Calorie content of the dish: 232 kcal.
  • Purpose: for dessert.
  • Kitchen: author's.
  • Difficulty of preparation: difficult.

Ingredients

  • water – 300 ml;
  • margarine – 100 g;
  • flour – 170 g;
  • eggs – 6 pcs.;
  • salt – 5 g;
  • sour cream 30% fat – 1200 ml;
  • cream 30% fat – 150 g;
  • sugar – half a kilo;
  • vanilla sugar– 20 g;
  • strawberries – 400 g;
  • kiwi – 400 g.

Cooking method:

  1. Pour margarine with water, add salt and boil. Add flour, keep until a lump forms.
  2. Mix with a mixer at low speed, after 3 minutes add one egg at a time. Transfer the dough into a bag and place strips on a greased baking sheet.
  3. Bake for 20 minutes at 200 degrees, cool.
  4. Beat sour cream with both types of sugar until a fluffy consistency is obtained.
  5. Lubricate each “finger” with cream, fold tightly together, sprinkle with chopped strawberries and kiwi. Repeat layers.
  6. Let soak in the refrigerator under slight pressure for 5 hours. After that, brush with whipped cream frosting with a spoon of sugar. Place whole strawberries and kiwi slices on top.

No baking

  • Cooking time: 1 hour.
  • Number of servings: 12 persons.
  • Calorie content of the dish: 235 kcal.
  • Purpose: for dessert.
  • Kitchen: author's.
  • Difficulty of preparation: medium.

How to cook delicious and quick cake from cookies Lady fingers without baking, teach a simple recipe from ready-made cookies. He will help out the hostess when guests suddenly arrive, or suddenly she wants to reduce the time it takes to prepare a traditional delicacy. For production, special store-bought savoiardi cookies, used in the Italian dessert tiramisu, are suitable.

Ingredients:

  • Lady fingers cookies – 300 g;
  • brewed sweet coffee - a glass;
  • rum – 30 ml;
  • condensed milk - a glass;
  • sour cream – 250 g;
  • cream – 100 ml;
  • butter – 60 g;
  • dark chocolate– 45 g.

Cooking method:

  1. Cool the coffee, add rum, dip the cookies in it and place in the mold.
  2. For the cream, beat the sour cream until volume increases, add condensed milk. Soak each layer of cookies except the last one.
  3. Decorate it with icing: boil the cream, dissolve the butter, crumble the chocolate.

With mascarpone

  • Cooking time: 4 hours.
  • Number of servings: 10 persons.
  • Calorie content of the dish: 276 kcal.
  • Purpose: for dessert.
  • Kitchen: author's.
  • Difficulty of preparation: difficult.

He will tell you how to make lady finger cake with mascarpone. next instruction, which offers step-by-step assembly of the dessert. Exotic delicious filling here serves soft cream cheese mascarpone, which goes well with fruit. The delicacy has a porous, airy structure and can rightfully be called a masterpiece. culinary arts.

Ingredients:

  • water – 125 ml;
  • milk – 125 ml + glass for filling;
  • salt – 9 g;
  • sugar – 20 g + 400 g for filling;
  • butter – 90 g;
  • flour – 150 g;
  • eggs – 6 pcs.;
  • mascarpone – 750 g;
  • homemade cottage cheese– 400 g;
  • heavy cream - a glass;
  • vanilla sugar – 2 sachets.

Cooking method:

  1. Combine milk, salt, sugar, water. Boil, add butter, flour, knead the dough.
  2. Cool to 60 degrees, add eggs one at a time, place in a bag, and pipe into strips.
  3. Bake for 10 minutes at 200 degrees and the same amount at 160 degrees until the surface is golden brown.
  4. Grind the cottage cheese through a sieve, beat with sugar and mascarpone, add milk and vanilla sugar.
  5. Assemble the cake: pour 2 cm of cream onto the bottom, lay out a layer of eclairs, layer with filling, repeat until the mold is filled.
  6. Refrigerate for 3 hours to soak, garnish with whipped cream.

With protein cream

  • Cooking time: 1 hour.
  • Number of servings: 10 persons.
  • Calorie content of the dish: 295 kcal.
  • Purpose: for dessert.
  • Kitchen: author's.
  • Difficulty of preparation: difficult.

The filling can be protein cream for a cake at home, which is easy to prepare if you know all the features of the technology. The result is a spectacular delicacy that will decorate any holiday table. Guests will be delighted with its creamy taste, porous soft structure, combined with aromatic delicate cream filling.

Ingredients:

  • milk – 200 ml;
  • butter – 130 g;
  • flour - a glass;
  • eggs – 6 pcs.;
  • salt – 2 pinches;
  • proteins – 3 pcs.;
  • sugar - glass;
  • water – 100 ml.

Cooking method:

  1. Boil milk, add melted butter, add flour, stirring until thickened. Cool, add eggs. Pipe the strips with a pastry bag, bake at 200 degrees for 20 minutes and the same amount at 160 degrees.
  2. Boil the syrup from water and sugar until it is ready so that a drop placed in cold water, rolled into a ball. Beat the chilled whites with a pinch of salt until stiff peaks form. Combine the syrup with the protein foam, simultaneously whisking until the mixture cools.
  3. Assemble the cake: place the cream on the bottom of the plate, place the sticks, layer with filling, repeat until the desired height.

With cream

  • Cooking time: 12 hours.
  • Number of servings: 12 persons.
  • Calorie content of the dish: 227 kcal.
  • Purpose: for dessert.
  • Kitchen: author's.
  • Difficulty of preparation: difficult.

The most delicate is the Lady Fingers cake with cream cream, to which chocolate is added for taste. There is one pleasure in eating it - its airy delicate structure melts in the mouth, gives a juicy taste and rich aroma. It is best to prepare it for a holiday to surprise guests and family members. There will be no trace left of the cake - it will turn out so tasty and attractive.

Ingredients:

  • water – 300 ml;
  • butter – 160 g + 40 g for glaze;
  • salt - a pinch;
  • flour – 300 g;
  • eggs – 6 pcs.;
  • sour cream – 450 ml + 150 ml for glaze;
  • heavy cream- cup;
  • vanilla sugar – 20 g;
  • condensed milk – 380 g;
  • powdered sugar – 100 g;
  • cocoa – 25 g;
  • sugar – 100 g.

Cooking method:

  1. Mix flour, water, oil, boil. Beat with a blender and add eggs. Form elongated strips, bake at 200 degrees for 20 minutes.
  2. Cool the cream and sour cream, mix, add condensed milk, powder and vanillin. Beat with a mixer until foamy.
  3. Assemble the dessert: lay out the sticks, layering with cream, leave to soak overnight.
  4. Decorate with glaze of cocoa, sugar, sour cream and butter boiled together.

How to decorate a ladyfingers cake

Decorating the cake is important, because the appetizing appearance of the delicacy depends on it. Here are some options for how to decorate the surface:

  • make a drawing from chocolate glaze;
  • decorate with confectionery sprinkles and coconut flakes;
  • make a layer of gelatin and berries.

Learn how to cook with step by step photos and video tutorials.

Video

I prepared this Lady Fingers cake according to the recipe of Master Chef participant Samvel Adamyan. He showed how a cake can be made not only tasty, but also unusually beautiful.

Lady fingers cake is made from choux pastry. It is made from small profiteroles soaked in sour cream, which makes it very tender and incredibly tasty.

The recipe is quite simple to prepare at home, despite the fact that a lot of time will be spent. The base of the cake is profiteroles (or mini-eclairs) cookies in the form of sticks, the size of a small finger. Several hundred years ago, in Medieval France, there were cookies with the same name, which even King Philip IV himself adored. Sometimes such pastries were called, because they were invented at the court of the Dukes of Savoy back in the 15th century. The cookies had an elongated shape and resembled fingers. It was prepared from biscuit dough

. The delicacy we offer is made from choux pastry, so it has a different taste. But due to its similar shape, this cake received the same name as the cookie.

Ingredients:

  • Recipe information
  • Type of dish: cake
  • Cooking method: in the oven
  • Servings:8
  • 3 hours 30 minutes
  • butter - 100 g
  • water - 250 ml
  • salt – 1 pinch
  • flour - 100 g
  • eggs - 3-4 pcs.
  • powdered sugar – 150 g
  • sour cream - 500 g
  • sugar - 100 g
  • vinegar - 1 tbsp. l.
  • dark chocolate – 40 g

nuts – 40 g.

Cooking method


To prepare the choux pastry, you must first boil water with a pinch of salt and then add butter.


After the butter has completely melted, you need to pour out all the flour and stir quickly so that there is no dry flour left. And only then remove from heat.


Choux pastry Cool for two to three minutes to prevent the eggs from curdling and then add eggs one at a time. It is best to knead the dough with a whisk, as it will be quite difficult to do it with a spoon. Be sure to add one egg at a time and mix until smooth.


It took me three eggs because I used large eggs. The dough should not be liquid under any circumstances, otherwise the profiteroles will not rise during baking. It is better to let the dough be slightly thick than liquid.


To ensure that the profiteroles are the same size, you need to draw lines on the parchment. Step back 2 cm from the edge and draw a line, then after 2 cm another one. Then retreat 6 cm, then 2 cm and again 2 cm, etc.


Turn the parchment over (all lines will show through) and use a pastry bag to form profiteroles of the same size. Place profiteroles in a checkerboard pattern. From this amount of dough you will get quite a lot of finger-like pieces, so you will have to bake them 2 times in turn. Place a bowl of water in the bottom of the oven and bake the profiteroles in a preheated oven at 185 degrees for 30-35 minutes. It’s better for the profiteroles to brown a little than if you take them out soggy and they just fall off.

If you don't have a pastry bag, it will be convenient to use the remaining milk carton. You will need to cut off the corner of the bag on one side, and cut its base on the other side to put the dough.


For the cream you need to mix sour cream with powdered sugar, beat with a mixer.

For this dessert, use thick and fatty sour cream (25-35% fat). If purchased liquid sour cream, it can be made thicker using a special thickener, which is sold in the confectionery departments of stores. Or you can fold the gauze in several layers, place it in the bottom of a colander and pour sour cream on it, leave for 2 hours. During this time from fermented milk product The excess whey will go away and it will thicken.

If you like juicy and well-soaked desserts, then take 250 g more sour cream than indicated in the list of ingredients. Increase the amount of powdered sugar by 75g accordingly.

Beat the sour cream with powdered sugar with a mixer for no more than 5 minutes to prevent the cream from separating into butter and whey. Do not substitute granulated sugar for powdered sugar as it will take longer to dissolve and will require beating longer than 5 minutes.

The profiteroles must cool well before you add them to the cream. If you put the cubes while hot, the sour cream will begin to melt and spread.


In order for the cake to turn out beautiful and neat, we will place it in a springform ring, taking only its side walls. Place the pan in the center of the tray and place foil around the pan so that you can remove it later and leave the sides of the tray clean.


Transfer the finished profiteroles to a large bowl and leave to cool. Meanwhile, bake the second part of the profiteroles.


Pour sour cream over the profiteroles and mix carefully so that they do not break. Leave a little cream in order to grease the sides of the cake with it later.


Place the profiteroles tightly in two rows. The second layer should be perpendicular to the first. Then put the cake in the refrigerator for two hours so that the cream hardens a little.

Attention!

You can lay out the blocks in the mold either “lying” or “standing”, like a picket fence in several rows in a circle. The laying should be tight so that the “logs” do not move apart. For convenience and to avoid getting your hands dirty, wear oilcloth or silicone gloves.


Now you need to prepare caramel curls for decoration. Pour sugar into a saucepan and add vinegar to the center. Put all this on high heat. Do not stir anything with a spoon under any circumstances, just move the saucepan in different directions, moving the sugar evenly.


Pre-prepare a bowl with cold water in which you can quickly place the saucepan. Once the sugar has completely melted and the caramel has turned light brown, remove the saucepan from the heat and place in cold water.


And very quickly, using a teaspoon, pour the caramel onto the parchment in any shape. You can come up with the shape of the curls yourself. Just remember that caramel hardens very quickly.


Literally after 10 minutes, you can remove the caramel curls from the parchment and place them on a plate so that later you can choose the most beautiful ones for decoration.


After the cream has hardened a little, remove the cake from the refrigerator and remove the side of the mold. Using a spatula, brush the sides of the cake with the remaining cream.


Melt the dark chocolate and spoon it over the dessert. Pour especially a lot on the sides so that the chocolate flows well around the edges.


Finely chop the nuts and sprinkle on top.


Decorate the cake to your liking with caramel swirls and refrigerate overnight. Place with foil.


The next day, carefully remove the foil from under the cake.


You can decorate the top with strawberries or other berries if desired. The cake is ready and you can treat your guests and loved ones.



On a note

If your profiterole dough turns out liquid, do not add flour to it under any circumstances. It is necessary to brew the dough again from a smaller proportion and add to ready-made dough. Otherwise, you will simply spoil the dough, and the profiteroles will not rise and will not be hollow inside.

Bonus – custard recipe

The ideal cream for the Lady Fingers cake is sour cream, but if desired, it can be replaced with whipped cream or custard. Delicious custard can be prepared according to this recipe:

. The delicacy we offer is made from choux pastry, so it has a different taste. But due to its similar shape, this cake received the same name as the cookie.

  • milk – 600 ml
  • egg yolk – 2 pcs.
  • potato starch – 60 g
  • sugar – 1 tbsp.
  • butter – 150 g
  • vanillin - on the tip of a knife.

Preparation

  1. Mix egg yolks with starch. Add sugar, grind everything together.
  2. Boil the milk and pour it in a thin stream, with constant stirring, into the dry mixture of starch, sugar and yolks.
  3. To put on slow fire and bring to a boil, remembering to stir regularly with a spoon. The mixture should be thick.
  4. Turn off the heat and cool the resulting jelly slightly.
  5. Next, add vanilla, butter and beat everything together with a mixer. The cream is ready!
  6. The taste of the cake is reminiscent of custard cake with the difference that in the cake the cream is inside the profiteroles, and in this case it is on the outside.

Another option for the cream is to grease the profiteroles with boiled condensed milk, whipped with butter (1 can of boiled condensed milk + 200 g of butter).

You can choose the options for decorating this delicacy at your discretion. For example, it turns out delicious and beautiful if you spread condensed milk on top of the cake and sprinkle with chopped nuts and coconut flakes. The decor with marshmallows, various fruits and berries (for example, banana slices, cherries, raspberries, strawberries) looks interesting.


Your modification may include adding marshmallows inside the cake. To do this, cut the marshmallows into cubes and lay them out, alternating with dough pieces. Coat all ingredients with cream. Well, now all that’s left to do is put the kettle on the fire and enjoy the dessert!

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