Ladyfinger cake

Ladyfinger and chocolate cream cake: A sweet work of art

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 2 hours and 50 minutes (including cooling time)
Number of servings: 12

I present to you a recipe for a ladyfinger and chocolate cream cake that is sure to be the star of any festive meal or a gathering with friends. This delicacy combines a fluffy sponge with a fine chocolate cream and a crunchy layer of ladyfingers, all covered with a glossy chocolate glaze. And when it comes to serving, don't forget to decorate it with colorful sprinkles for a wow effect!

The history of ladyfinger cakes is fascinating. These delicious desserts became popular due to their versatility. From the famous tiramisu to many other variations, ladyfingers add texture and flavor to any cake. So, let's get started!

Ingredients

*For the sponge:*
- 5 large eggs
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 3 tablespoons of oil
- 2 tablespoons of dark cocoa
- 1 teaspoon of baking powder

*For the chocolate cream:*
- 200 g of white chocolate
- 250 ml of liquid cream
- 2 sheets of gelatin
- 250 g of mascarpone

*For the ladyfinger layer:*
- 18 ladyfingers
- 100 g of sugar
- 100 ml of water
- 100 ml of strong coffee

*For the glaze:*
- 100 g of dark chocolate
- 50 g of butter
- 50 ml of liquid cream

Step by step: Preparing the cake

1. Preparing the sponge:
Start by separating the egg whites from the yolks. In a clean bowl, add a pinch of salt to the egg whites and beat on high speed until stiff peaks form. Then, gradually add the sugar, continuing to beat until you achieve a dense, glossy meringue-like foam.

In another bowl, beat the yolks with the oil until well combined. Add this mixture to the egg whites, gently folding in with a mixer on low speed to avoid deflating the egg whites.

Incorporate the flour, cocoa, and baking powder, mixing with a spatula in a folding motion to achieve a uniform batter.

Pour this batter into a 20x30 cm baking pan lined with parchment paper and bake at medium heat for about 20 minutes. The sponge is ready when it is elastic to the touch and a toothpick inserted in the center comes out clean. After baking, remove it to a wire rack and let it cool completely before cutting it in half.

2. Preparing the cream:
Start by hydrating the gelatin in cold water for 10 minutes. Meanwhile, break the white chocolate into small pieces and melt it together with 250 ml of liquid cream over low heat, stirring constantly. When the mixture is nearly boiling, remove it from the heat and mix well.

After the mixture has cooled slightly, add the well-drained gelatin and stir until completely melted and the mixture is uniform. Let the cream cool in the refrigerator for about 2 hours.

Once it has set, whip the cream until fluffy and then fold in the mascarpone, mixing again until well combined.

3. Preparing the ladyfinger layers:
Caramelize the sugar in a saucepan over medium heat, stirring constantly until it becomes liquid and golden. Carefully add 100 ml of water and let it cool. Then, mix it with the strong coffee.

Meanwhile, prepare the ladyfingers, which you will quickly dip in the caramel and coffee syrup on both sides to soak them.

4. Preparing the glaze:
Melt the dark chocolate together with the butter and 50 ml of liquid cream over low heat, stirring constantly until you achieve a smooth mixture. Let it cool slightly before using.

5. Assembling the cake:
On the first layer of cocoa, pour half of the chocolate cream, place the soaked ladyfingers on top, and then add the remaining cream. Cover with the second layer, which can also be lightly soaked, according to your preference.

Pour the chocolate glaze over the cake, ensuring it is evenly covered. Decorate with colorful sprinkles to give it a festive touch. Let the cake chill in the refrigerator for at least 1 hour to set.

Serving suggestions:
When the cake is ready, cut it into servings and serve it with a glass of cold milk or a cup of aromatic coffee. This combination will enhance the sweet flavor and make every bite a true delight.

Tips and tricks:
- Make sure the sponge is completely cooled before cutting; otherwise, it will crumble.
- You can substitute white chocolate with dark chocolate for a richer version.
- If you want an extra flavor, add a little vanilla extract to the chocolate cream.
- The cake can be stored in the refrigerator for a few days, but it will be best within the first 48 hours.

Nutritional benefits:
This cake contains chocolate, which is a source of antioxidants, and mascarpone, which provides a creamy and rich taste. Despite the indulgence, moderate consumption is recommended, considering the sugar and fat content.

Frequently asked questions:
1. Can I use lactose-free chocolate?
Yes, you can replace the white chocolate and liquid cream with lactose-free alternatives to adapt the recipe to your dietary needs.
2. How can I make the cake less sweet?
You can reduce the amount of sugar in the sponge or use chocolate with a higher cocoa content.
3. Can the cake be frozen?
Although it is recommended to consume it fresh, you can freeze the cake, ensuring it is well covered to prevent freezer burn.

This is the perfect recipe for a ladyfinger and chocolate cream cake that will impress anyone, whether it's a special occasion or a quiet evening at home. Happy cooking and enjoy your meal!