Ladyfinger Cake

Savoiardi Cake: A Delicious Treat That’s Easy to Make

If you’re looking for a quick and elegant dessert, the Savoiardi cake is the perfect choice. This cake, with its fluffy base and fine cream, combines textures and flavors that will make you want to prepare it again and again. Using simple ingredients and easy-to-follow cooking techniques, this recipe will make you feel like a true chef. Not only is it a delicious dessert, but it’s also a great option for holidays or special occasions.

Total preparation time: 1 hour and 15 minutes
Baking time: 40-45 minutes
Number of servings: 12 servings

Ingredients

For the base:
- 200 g flour
- 100 g ground nuts
- 2 teaspoons baking powder
- 5 eggs
- 300 g granulated sugar
- 10 tablespoons water (tap water)
- Flavors (vanilla, rum, or other preferred flavors)

For the cream:
- 500 ml milk
- 100 g starch
- 200 g sugar
- Juice of one lemon
- 200-250 g butter (at room temperature)

For the glaze:
- 80-100 g dark chocolate (or any other type you prefer)
- Approximately 24 Savoiardi biscuits
- 200 ml milk (for soaking the biscuits)

A Brief History

The Savoiardi cake is a classic recipe, cherished in many cultures for its versatility and delicious taste. Its origins are lost in the mists of time, but it has been popularized especially as an excellent choice for parties and family gatherings. Using Savoiardi biscuits to add a distinct texture, the cake becomes a sophisticated dessert, ideal for any occasion.

Preparation Technique

Step 1: Preparing the base

1. Beat the egg whites: In a large bowl, beat the egg whites until foamy. It’s important that the bowl is clean and free of grease to achieve a good foam.
2. Adding sugar and water: Starting with 100 g of sugar, gradually add the water while continuing to mix. This step is crucial for obtaining a light and airy base.
3. Incorporate the yolks: Once the egg whites are firm, add the yolks and flavors. Mix until the composition becomes homogeneous, but no more, to avoid losing air from the mixture.
4. Add the dry ingredients: Sift the flour together with the baking powder and ground nuts. Add them to the mixture and gently stir with a wooden spoon, being careful not to overcrowd the dough.
5. Baking: Prepare a tray of approximately 28/21 cm, lining it with parchment paper. Pour the mixture into the tray and place it in the preheated oven at 180°C (medium heat) for 40-45 minutes. It’s good to check with a cake tester – if it comes out clean, the base is ready. Let it cool in the tray.

Step 2: Preparing the cream

1. Boil the milk: In a saucepan, bring the milk to a boil. Once it starts boiling, add the starch previously dissolved in a little cold milk. Stir constantly to avoid lumps.
2. Add the sugar: When the mixture begins to thicken, turn off the heat and add the sugar, stirring well until it dissolves. Let the cream cool, stirring occasionally to prevent a crust from forming.
3. Incorporate the butter: When the cream is completely cool, gradually add the whipped butter while mixing constantly.
4. Season: Add the lemon juice and, if necessary, a little powdered sugar to adjust the acidity. The cream should be smooth and creamy.

Step 3: Assembling the cake

1. Cut the base: Once the base has cooled, cut it into two equal parts.
2. Divide the cream: Split the cream into three equal parts. Place one half of the base on a platter.
3. Add the cream: Spread 1/3 of the cream on the first half of the base. Arrange the soaked Savoiardi biscuits quickly in the vanilla milk (don’t soak them too long, as they will get too soggy).
4. Continue assembling: Add another 1/3 of the cream on top of the biscuits, then place the second half of the base. Use the remaining cream to cover the cake all around.
5. Glazing: Melt the chocolate over steam or in the microwave. Once completely melted, spread it evenly over the cake.

Step 4: Cooling and serving

1. Cooling: Place the cake in the refrigerator for at least 4 hours (overnight is ideal) to firm up well.
2. Cutting: When ready, cut the cake into pieces approximately 2.5 cm x 5 cm.

Serving Suggestions

This Savoiardi cake pairs wonderfully with black tea or espresso coffee. You can decorate it with a few pieces of fresh fruit or chocolate flakes for a more festive appearance.

Possible Variations

- Adding coffee: You can add instant coffee to the milk cream for a delicious coffee flavor.
- Fruits: Replace the Savoiardi biscuits with slices of banana or strawberries to add a touch of freshness.
- Sweets: You can add chocolate pieces to the cake base or to the butter cream for a richer taste.

Helpful Tips

- Check the freshness of the eggs: Fresh eggs will contribute to achieving a firmer foam.
- Use room temperature ingredients: Butter and eggs at room temperature will incorporate better and provide a better texture.
- Don’t overcrowd the dough: Mix the base gently to maintain the airiness of the dough, which is essential for a fluffy base.

Calories and Nutritional Benefits

This cake contains approximately 350 calories per serving. It is a good source of protein (thanks to the eggs and butter) and carbohydrates (from the flour and sugar). The nuts add healthy fats, and the lemon provides a boost of vitamin C.

Frequently Asked Questions

1. Can I use whole wheat flour? Yes, but the texture will be denser. It is recommended to use a combination of white and whole wheat flour.
2. How can I store the cake? The cake stores well in the refrigerator in an airtight container for 3-4 days.
3. What can I use instead of butter? You can use margarine or a plant-based substitute for a vegan option.

I hope this detailed recipe inspires you to make a delicious Savoiardi cake, perfect for any occasion! Cooking is an art, and each recipe is a story in itself. Enjoy every step of the process and, most importantly, the final result!