Ladyfinger and vanilla cream cake

Ingredients

For the sponge

• 3 egg whites
• 4 tablespoons sugar
• 2 tablespoons oil
• 2 tablespoons milk
• 1 tablespoon cappuccino powder
• 3½ tablespoons flour
• 1½ tablespoons cocoa
• 1 teaspoon baking powder

For the cream

• 500 ml milk
• 3 tablespoons sugar
• 4 tablespoons starch
• 150 g butter with 65% fat
• 2 tablespoons icing sugar
• 2 teaspoons vanilla extract

For soaking and the ladyfinger layer

• 240 ml brewed coffee cooled
• 12 ladyfingers

For decoration

• 40 g chocolate

Preparation

1. Beat the egg whites with the sugar until stiff. Mix in the oil, milk and baking powder, then add the flour, cappuccino powder and cocoa. 2. Line a 24 × 37 cm pan with baking paper and spread the mixture evenly in it. Bake in an oven preheated to 180 °C for 12 minutes, until the surface no longer looks wet, then leave the sponge to cool for about 45 minutes. 3. Mix the starch and sugar with 90 ml of milk. Heat the remaining 410 ml of milk in a saucepan for about 5 minutes, until it starts to boil, then pour in the starch mixture. Cook over low heat for 7 minutes, stirring continuously, until it thickens like pudding. Leave the cream to cool for about 45 minutes. 4. Beat the butter with the icing sugar until fluffy. Mix in the cold cream, one spoonful at a time, then add the vanilla extract. 5. Prick the sponge with a fork and pour 60 ml of cold coffee over it. Spread half the cream on top. Dip the ladyfingers in the remaining 180 ml of coffee, break them into pieces and arrange them over the cream. 6. Spread the remaining cream on top. Grate the chocolate with a vegetable peeler and sprinkle it over the cake. Refrigerate for 2 hours before serving.