3 Years of Recipes Ladyfinger Cake

Name: 3 Years of Recipes Ladyfinger Cake
Ingredients: 400 ml whipping cream; 200 g yogurt; 30 g sugar; 1 packet (10 g) gelatin sheets; 500 ml cold water; 1 small jar (350 g) cherry jam; 1 small jar (350 g) peach jam; 100 ml syrup from the cherry jam; 200 ml milk; 36 ladyfingers; 10 g chocolate stars

Dessert - 3 Years of Recipes Ladyfinger Cake by Liana M. - Recipia

The 3 Years of Recipes Ladyfinger Cake is a chilled cake made with ladyfingers and two creams of whipped cream, yogurt and jam. The cherry and peach creams sit in separate layers; once chilled, each slice stays soft, with the ladyfingers visible between them and chocolate stars on top, a celebration cake with no baked base. I serve it cold, in narrow slices. Preparation: 25 minutes. Cook time: 2 minutes. Rest: 4 hours and 5 minutes. Total time: 4 hours and 32 minutes. Serves: 10. Approximately 450 kcal and 8 g of protein per serving.

Ingredients

400 ml whipping cream
200 g yogurt
30 g sugar
1 packet (10 g) gelatin sheets
500 ml cold water
1 small jar (350 g) cherry jam
1 small jar (350 g) peach jam
100 ml syrup from the cherry jam
200 ml milk
36 ladyfingers
10 g chocolate stars

Preparation

1. Soak the gelatin sheets in 500 ml of cold water for 5 minutes, then drain and gently squeeze them. 2. Beat the whipping cream with the sugar and yogurt until thick and fluffy. 3. Warm the gelatin over low heat for 2 minutes, until melted and liquid, without letting it boil. Pour it into the cream while mixing. 4. Divide the cream in two. Mix one half with the peach jam and the other with the cherry jam. 5. Measure out 100 ml of syrup from the cherry jam and mix it with the milk. 6. Cut about 3 cm off each ladyfinger. Dip them in the milk and syrup mixture and line a 24 cm round cake tin with them. Add the cherry cream, a layer of syrup-soaked ladyfingers and the peach cream. 7. Refrigerate the cake for at least 4 hours or overnight. Decorate with chocolate stars before serving.

Notes

For a gluten-free version, use 36 certified gluten-free ladyfingers; the whipping cream and yogurt contain dairy, while regular ladyfingers contain gluten and egg. You can assemble the cake the night before and keep it covered in the fridge for up to 3 days. I serve it with unsweetened black tea, since the jam already makes it quite sweet. It’s easy to rush when soaking the ladyfingers; dip them briefly in the liquid rather than leaving them to sit in the bowl. Thin ladyfingers absorb liquid faster than thick ones, so bear that in mind as you dip them. Choose cherry jam with runny syrup and whole fruit, not one that’s almost dry. Keep whipping cream with at least 30% fat chilled until you whip it; coffee cream won’t whip up. If the gelatin cools before it goes into the cream, it can start to set in strands.