Ladyfinger cake with vanilla and chocolate

Name: Ladyfinger cake with vanilla and chocolate - Anamaria P.
Ingredients: 1 and a half packets of ladyfingers Base cream: 10 egg yolks 1 and a half liters of milk 5 tablespoons of cornstarch 3 tablespoons of flour 10 tablespoons of sugar 100 g butter

Dessert - Ladyfinger cake with vanilla and chocolate by Anamaria P. - Recipia

I have made this biscuit cake with vanilla and chocolate several times, especially when I need a dessert that assembles quickly and requires no baking. What I appreciate most about it is that, although it seems like something between a tiramisu and a cream puff, it is less pretentious and works well as a family cake or for guests. It also fits well after a richer meal, as it is not excessively sweet or heavy. Quick Info Total time: approximately 40 minutes (plus at least 3 hours in the fridge) Preparation time: 25-30 minutes Cooking time: 7-10 minutes for the cream on the stove Number of servings: 12-14 Difficulty: easy-medium (especially for the cream) Recipe type: no-bake cake Ingredients 1 and a half packs of ladyfingers For the base cream: - 10 egg yolks - 1.5 liters of milk - 5 tablespoons of cornstarch - 3 tablespoons of flour - 10 tablespoons of sugar - 100 g butter - vanilla (extract or pod, as preferred) For the cocoa cream: - rum essence (to taste) - 3 tablespoons of cocoa For the syrup: - 350 ml strong coffee - 2 tablespoons of sugar - rum essence (to taste) For decoration: - a small cup of walnuts - 1 tablespoon of sugar - vanilla - 3 ladyfingers Preparation method 1. Prepare the base cream. In a large pot, heat the milk together with the vanilla. Meanwhile, mix the egg yolks with the sugar, cornstarch, flour, and a cup of warm milk (not hot) to prevent curdling. 2. When the milk is almost boiling, slowly pour in the egg yolk mixture while continuously whisking. Put everything on medium heat and stir constantly for about 7 minutes until thickened. Remove the pot from the heat and add the butter. Stir until it melts and is well incorporated into the cream. 3. Divide the cream into two bowls while it is still warm. In one bowl, add the rum essence and cocoa, mixing well with a whisk to avoid lumps. 4. In each bowl, add 15 crushed ladyfingers (I use a potato masher or simply break them by hand). Mix and set aside for a few minutes; the ladyfingers will soften and add consistency to the creams. Stir again to ensure everything is uniform. 5. Prepare the coffee for soaking. Mix 350 ml of hot coffee with 2 tablespoons of sugar and rum essence to taste. 6. Assemble the cake in a dish with higher edges. Place a first layer of soaked ladyfingers, briefly dipped in warm coffee. Do not leave them too long, just enough to absorb the syrup. 7. Spread the vanilla cream over the first layer of ladyfingers. Add a second layer of soaked ladyfingers, followed by the cocoa and rum cream. 8. For decoration, place 3 ladyfingers, walnuts, sugar, and a little vanilla in a blender. Crush everything as finely as possible and sprinkle the mixture over the final layer of cocoa cream. 9. Place the cake in the fridge for at least 3 hours, ideally overnight. It cuts better and the flavors combine more pleasantly after it has been chilled. Why I often make this recipe I like it because it is easy to adapt, requires no baking, and is suitable when I have egg yolks to use up. Plus, it can be prepared in advance and is perfect for days when I don’t have time for elaborate desserts. Tips and variations Tips - Do not leave the ladyfingers too long in the coffee, or they will become too soft and the layers will lack texture. - The cream is quite dense after it cools, so don’t be alarmed if it seems soft while warm. - Use a whisk to mix the cream to avoid lumps. Substitutions - If you don’t have cornstarch, you can use only flour, but the texture will be slightly heavier. - For decoration, you can skip the walnuts or use crushed peanuts or pistachios. - The rum essence can be omitted or replaced with a little liqueur if you prefer a different flavor. Variations - The coffee in the syrup can be replaced with cocoa with milk if you want to avoid caffeine. - The ladyfingers can be replaced with plain cookies or leftover sponge cake. - For an extra layer, you can add fruit between layers, but the original recipe does not include them. Serving ideas - A cold slice of cake pairs well with an espresso or coffee with milk. - It can be portioned into small cups for individual desserts. Frequently asked questions 1. Can the cake be made with only vanilla cream, without the cocoa layer? Yes, if you prefer, you can use only the vanilla cream and skip the cocoa and rum essence. 2. Do I need to use all the coffee for soaking? It depends on the size of the ladyfingers and how much they absorb. If you feel it’s too much, don’t soak excessively. 3. What do I do if I don’t have a blender for decoration? The walnuts and ladyfingers can be crushed manually, in a bag, with a rolling pin or by hand. 4. Can I make the cake a day in advance? Yes, in fact, it’s better after it has been chilled overnight. 5. Can whipped cream be used for decoration? It is not in the original recipe, but you can add it on top if you like it when serving. Nutritional values Approximately, one serving of cake (out of 12) has about 290-320 kcal, 9-10 g fat, 45 g carbohydrates, 6 g protein. These are approximate values and may vary depending on the brand of ladyfingers and the amount of cream used. Storage and reheating It can be stored in the fridge, covered, for up to 3 days. I do not recommend freezing and it does not need reheating – it is served cold, directly from the fridge. If it sits too long, the ladyfingers become very soft, but the taste remains good.

Ladyfinger cake with vanilla and chocolate

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