To prepare a refined and delicious cake, we start by making the base. The first step is to place the ladyfingers in a sturdy bag, then using a rolling pin, we crush them until we achieve a fine consistency, similar to breadcrumbs. This will be the delicious base of our cake. In a small bowl, we melt 40 g of margarine in a bain-marie, being careful not to let it boil. Separately, we dissolve the gelatin in about two tablespoons of water, which we then add to the bain-marie along with the margarine. We mix until the gelatin and margarine are completely dissolved and homogeneous.
Once we have a uniform mixture, we combine the crushed ladyfingers with the melted margarine and add a vial of vanilla essence for extra flavor. We transfer this mixture to a springform pan, leveling it with our hands to form an even base. After completing this step, we place the pan in the freezer for about 30 minutes to firm up.
Meanwhile, we prepare the cake cream. We start by whipping the cream until it becomes firm and fluffy. In another bowl, we take the remaining 160 g of margarine and beat it well with the sugar until the mixture becomes creamy and light in color. Then, we gradually add the whipped cream, mixing carefully to avoid losing air in the mixture.
To enrich the cream, we add our favorite fruits, the grated zest of a lemon, and the other packet of gelatin, dissolved in the same manner as before, in a bain-marie. Once the gelatin has cooled, we incorporate it into the margarine and cream mixture. This results in a fine and aromatic cream, perfect for layering over the ladyfinger base.
After the base has set, we pour the cream on top and place the cake in the refrigerator for a few hours; ideally, we should leave it overnight to set well. When we are ready to serve the cake, we decorate it with almond flakes on the sides, and on top, we add a bit of cherry jam, creating an attractive appearance, like a flower bud. From the almond flakes, we can form the petals of the flower, and the stems can be made from thin strips of lemon peel.
This recipe is a perfect blend of flavors and textures, and the combination of margarine with cream gives it a delicate taste, ideal for a spring dessert. It is served with delight and is guaranteed to impress anyone who tastes it!
Once we have a uniform mixture, we combine the crushed ladyfingers with the melted margarine and add a vial of vanilla essence for extra flavor. We transfer this mixture to a springform pan, leveling it with our hands to form an even base. After completing this step, we place the pan in the freezer for about 30 minutes to firm up.
Meanwhile, we prepare the cake cream. We start by whipping the cream until it becomes firm and fluffy. In another bowl, we take the remaining 160 g of margarine and beat it well with the sugar until the mixture becomes creamy and light in color. Then, we gradually add the whipped cream, mixing carefully to avoid losing air in the mixture.
To enrich the cream, we add our favorite fruits, the grated zest of a lemon, and the other packet of gelatin, dissolved in the same manner as before, in a bain-marie. Once the gelatin has cooled, we incorporate it into the margarine and cream mixture. This results in a fine and aromatic cream, perfect for layering over the ladyfinger base.
After the base has set, we pour the cream on top and place the cake in the refrigerator for a few hours; ideally, we should leave it overnight to set well. When we are ready to serve the cake, we decorate it with almond flakes on the sides, and on top, we add a bit of cherry jam, creating an attractive appearance, like a flower bud. From the almond flakes, we can form the petals of the flower, and the stems can be made from thin strips of lemon peel.
This recipe is a perfect blend of flavors and textures, and the combination of margarine with cream gives it a delicate taste, ideal for a spring dessert. It is served with delight and is guaranteed to impress anyone who tastes it!
Ingredients
- 200 g of ladyfingers; - 500 ml of vegetable cream; - 100 g of sugar; - 200 g of margarine (I used Unirea); - 2 packets of gelatin; - 1 vial of vanilla essence; - grated zest of one lemon; - a compote of exotic fruits + two kiwis and a banana; - flaked almonds; - cherry jam.