Dessert cake with ladyfingers incorporated into the batter

Name: Dessert cake with ladyfingers incorporated into the batter - Tincuta E.
Ingredients: For the base: 6 eggs + 4 egg whites 12 tablespoons sugar 3 tablespoons cocoa 3 tablespoons oil 10 tablespoons flour 1 teaspoon lemon juice 1 pinch of salt 1 packet baking powder 15 Savoiardi biscuits

Dessert - Dessert cake with ladyfingers incorporated into the batter by Tincuta E. - Recipia

I came up with this cake after trying various versions that included ladyfingers directly in the batter. I liked the idea because the final texture is different from what I usually make. I realized that if I don't soak them well, the ladyfingers can be a bit hard, so I don't skimp on the syrup here. For decoration, I don't waste time; I prefer to sprinkle some grated chocolate or simple toppings and move on to cutting. Quick Info Total time: about 2 hours (including cooling and assembly) Preparation time: about 50 minutes Baking time: 35 minutes Servings: 16 Difficulty: medium Recipe type: ladyfinger cake, suitable for special occasion platters or when I want something with cream and a special base. Ingredients For the base: 6 eggs + 4 egg whites 12 tablespoons sugar 3 tablespoons cocoa powder 3 tablespoons oil 10 tablespoons flour 1 teaspoon lemon juice A pinch of salt 1 packet baking powder 15 Savoiardi ladyfingers For the syrup: 400 ml water 3 tablespoons sugar 2 teaspoons rum essence For the cream: 4 egg yolks 1 liter milk 5 tablespoons sugar Grated lemon peel 1 teaspoon lemon essence 200 g butter (65% fat) A pinch of salt 8 tablespoons flour For the glaze: 100 g chocolate 1 tablespoon milk 1 teaspoon oil White chocolate decorations or grated chocolate Preparation Method 1. For the base: Separate the eggs. Set aside 4 yolks for the cream, while using the remaining yolks and all 10 egg whites for the base. Beat the egg whites (6 from the whole eggs + 4 additional) with salt until foamy, then gradually add the sugar and lemon juice. Whip until stiff peaks form. Add the yolks one at a time, then the oil, mixing gently to maintain volume. Sift the flour with the baking powder and cocoa, then gradually fold them into the mixture. Pour the batter into a baking tray lined with parchment paper (I used 30x40 cm). Arrange the ladyfingers on top, side by side, pressing them down to be covered by the batter. Bake in the oven at 180°C for 35 minutes. After baking, let the base cool in the tray. 2. For the syrup: Combine all the ingredients (water, sugar, rum essence) in a pot and heat until the sugar dissolves. Allow the syrup to cool completely before using. 3. For the cream: Beat the egg yolks with the sugar and salt. Add the flour, grated lemon peel, and a bit of cold milk to dissolve them. Heat the remaining milk. When it's close to boiling, slowly pour in the egg yolk mixture while constantly whisking. Keep on low heat, stirring continuously until the cream thickens like pudding. Remove from heat, add the lemon essence, and let it cool. Once cooled, add the softened butter in several batches, mixing well each time to incorporate and achieve a smooth cream. 4. Assembly: Remove the base from the tray and soak it well, paying extra attention to the areas with ladyfingers. It's important that the ladyfingers don't remain dry, or they will be hard to cut. Spread the cream evenly over the entire surface of the base and refrigerate for 15-20 minutes to firm up. 5. For the glaze: Break the chocolate into pieces, combine it with the milk and oil in a bowl, and melt it over a double boiler or in the microwave until it becomes liquid. Quickly spread it over the cake. Sprinkle with white chocolate decorations or grated chocolate, to taste. Refrigerate for another half hour to set the glaze. Cut into slices with a long knife, preferably dipped in hot water and wiped dry. Why I make this recipe often I'm drawn to the combination of the base with ladyfingers and the light lemon cream. The cake cuts easily if soaked correctly and keeps well in the fridge. When I need a more impressive dessert that isn't difficult to make, I return to this one. Tips and Variations Tips Don't skip the syrup – the ladyfingers need to be soft for clean cutting. Let the cream cool completely before adding the butter, or it may curdle. If your butter is too hard, take it out of the fridge in advance. Flour for the cream incorporates better if mixed with a little milk before heating. Substitutions Lemon essence can be replaced with vanilla if you prefer a non-citrus flavor. You can use other types of ladyfingers, but Savoiardi work best for texture. Butter with 65% fat helps with the final consistency; I don't recommend lower-fat options. Variations You can make a thicker glaze using dark chocolate if you prefer a more intense flavor. For appearance, decorations can be replaced with shredded coconut or chopped almonds. If you want an extra layer, you can double the cream and place it between two layers of base (but this complicates assembly a bit). Serving Ideas It cuts best when cold, with the knife blade dipped in hot water. It's suitable for platters alongside other chocolate or fruit cakes. Fresh fruit can also be added on top if you don't want just chocolate. Frequently Asked Questions 1. The ladyfingers aren't soft enough; what should I do? Use all the syrup from the recipe and focus on the areas with ladyfingers. If they still seem hard, sprinkle more syrup after cutting the first slice. 2. Can the cake be made a day in advance? Yes, I actually recommend it. The base and cream settle better, and cutting is cleaner. 3. Can it be frozen? I don't recommend it. The cream with butter and flour doesn't maintain its texture upon thawing. 4. What kind of tray is suitable? Classic baking trays, 30x40 cm, work well. For a smaller tray, adjust the quantities accordingly. 5. What can I do if the cream curdles? You can try gently heating the cream in a double boiler and whisking quickly. If that doesn't work, you can use it as is; the taste remains good even if it's not perfectly smooth. Nutritional Values Estimation for one serving (1/16 of the tray): approximately 250-300 kcal, with 35 g carbohydrates, 10 g fats, and 5 g protein. Values vary depending on the thickness of the cream layer and how much syrup is actually absorbed. This is not a low-sugar or low-fat cake; it's more of an occasional treat. Storage and Reheating The cake can be stored in the fridge, covered, for up to 3 days. I do not recommend reheating. It can be cut and served directly from the fridge. The ladyfingers tend to soften over time, but the base and cream remain stable. If it lasts longer, it may dry out slightly on the surface, but it won't affect the taste.

Dessert cake with ladyfingers incorporated into the batter

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