Ladyfinger and sour cherry cake

Name: Ladyfinger and sour cherry cake
Ingredients: 12 ladyfingers; 6 eggs; 6 tablespoons of sugar; 2 tablespoons of oil; 1 packet of chocolate Creme Ole; 300 g of sour cherries + 4 tablespoons of sugar; chocolate sauce

Dessert - Ladyfinger and sour cherry cake by Vanesa O. - Recipia

I made this cake when I had some cherries in the freezer that I kept avoiding, and a box of ladyfingers left over from a tiramisu. It doesn’t look like a pastry shop creation, but I didn’t stress about that at all. I combine the cherries, ladyfingers, and a quick cream, and without too much hassle, it turns out really tasty. It’s the kind of cake you make when you want to use up what you have in the cupboard. Quick Info Total time: 1 hour (including cooling) Effective preparation time: 20 minutes Baking time: approx. 30-35 minutes (may vary slightly depending on the oven) Servings: 12 Difficulty: easy Recipe type: quick homemade cake, no fuss Ingredients 12 ladyfingers 6 eggs 6 tablespoons sugar 2 tablespoons oil 1 packet of chocolate Creme Ole 300 g cherries (ideally, thawed and well-drained) 4 tablespoons sugar (for the cherries) Chocolate sauce (for drizzling at the end) Preparation method 1. If using frozen cherries, take them out the night before and let them drain in a sieve. It’s important they are well-drained; otherwise, they will release too much juice into the batter. 2. In a bowl, separate the egg whites from the yolks. Whip the egg whites until stiff peaks form. 3. Beat the yolks with the 6 tablespoons of sugar until the sugar dissolves and the mixture lightens in color. Gradually add the oil, just like making mayonnaise, while mixing continuously. 4. Add the packet of Creme Ole to the yolks and mix well with a mixer. 5. Finally, gently fold in the whipped egg whites with a spatula or a large spoon, mixing from the bottom up slowly to avoid losing the air. 6. Line a baking tray (about 20x30 cm) with parchment paper. Arrange the 12 ladyfingers in a single layer on the bottom. 7. Mix the drained cherries with the 4 tablespoons of sugar. Spread the cherries over the ladyfingers, trying to distribute them as evenly as possible. 8. Pour the prepared cream mixture over the top, leveling it gently with a spatula. 9. Place the tray in the preheated oven at a moderate temperature. I don’t have a fixed time – I check with a toothpick after about 30-35 minutes. It should come out clean. 10. Remove the cake and invert it while it’s still warm onto another tray or platter, so that the side with the ladyfingers and cherries is on top. 11. Drizzle with chocolate sauce while still warm, then let it cool completely. 12. Portion after it has cooled, so that each piece is cut through the middle of the ladyfinger. Why I make this recipe often It’s useful when I have frozen cherries that need to be used up. I like that it doesn’t involve much work and I don’t need hard-to-find ingredients. It keeps well for a day or two and doesn’t dry out quickly. Tips and variations Tips The cherries must be well-drained; otherwise, they will release water into the tray. If you have an oven that bakes more from the bottom, place the tray a bit higher to avoid burning the ladyfingers. You can use store-bought chocolate sauce or make it quickly from melted chocolate with a bit of milk. Substitutions Ladyfingers can be replaced with popular biscuits, but the final texture will be slightly different. Chocolate Creme Ole can, in an emergency, be replaced with vanilla cream, but the taste won’t be as intense. Variations You can add some chopped nuts or hazelnuts over the cherries if you have some at home. If you don’t have cherries, other sour fruits (sour cherries, blueberries) can work, but they must be well-drained. Serving ideas It’s better served cold from the fridge. It also goes well with simple whipped cream on the side or a little more chocolate sauce drizzled when serving. Frequently asked questions 1. Can I use cherries from a compote? Yes, but it’s best to drain them as much as possible and reduce the sugar added to them since they are already sweetened. 2. What kind of tray is suitable? A 20x30 cm tray works well. If you use a tray of a different size, adjust the thickness of the cream layer and the baking time. 3. Can the cake be frozen? I do not recommend it. After thawing, the texture of the ladyfingers changes and the cream becomes watery. 4. Does it work with fresh fruits? Yes, just make sure they are well-drained. Very juicy fresh fruits can make the cake too soggy. 5. Can I omit the chocolate sauce? Yes, it’s not essential. You can sprinkle a bit of powdered sugar or serve it plain. Nutritional values Approximately, one serving (out of 12) has around 180-200 kcal. Protein 4-5 g, carbohydrates 28-32 g, fats 5-6 g, depending on the type of chocolate sauce used. These are just indicative values – they also depend on how sweet the sauce is or how well you drain the cherries. Storage and reheating The cake keeps well in the fridge, covered, for up to 2 days. It should not be reheated; it is served cold. After more than 2 days, the ladyfingers may become too soft. If it’s very hot in the kitchen, I recommend consuming it sooner.

Preparation

We separate the egg whites from the yolks. We beat the egg whites until stiff peaks form. We mix the yolks with sugar until the sugar dissolves, then we add the oil as if making mayonnaise. Next, we incorporate the packet of cream and finally add the egg whites, folding gently from the bottom up. We line a 20/30 cm tray with baking paper and place the 12 ladyfingers in the tray, putting the cherries mixed with sugar between them, and then pouring the above mixture over them. The tray is placed in the preheated oven and is ready when it passes the toothpick test. We take the tray out of the oven and invert it onto another tray, so the bottom becomes the top, drizzle with chocolate sauce, let it cool, and then cut it in such a way that the ladyfinger is cut in half. The cherries are thawed overnight to drain well.

Ladyfinger and sour cherry cake

Preparation

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