Cake "ladies fingers"

This cake is made of the notorious and eponymous biscuit "ladies fingers" that are made from choux pastry in the form of long sticks. In this version's combined cream biscuits takes an entirely different taste, baking is a more perfect and unique taste charms ...

Most chefs - men. At home, as a rule, at the stove for hours idle women. But it would be nice beautiful half of humanity, if at least occasionally their men prepared anything unusual - and pleasing the ladies. To do this, one should not expect any grand event, the holiday can be arranged any day.

A remarkable conclusion of dinner, the cake can be "ladies fingers". This dessert is made from tubes choux pastry stuffed with cream, which is used to make éclairs. They give the cake an unusual taste and texture, at the same time simplify the cooking process.

The recipe includes chocolate glaze, which is often used in confectionery products. Liquid chocolate cream decorate cakes and then cooled in a refrigerator and the obtained cake glaze, which acquires ideal texture and literally melt in the mouth. The taste of the chocolate cake is natural, vivid, intense. Of course, you have to walk around the store to buy all the necessary ingredients to spend time on the preparation itself, but believe all these efforts are well worth it and the result justified.

Cake Lady Fingers recipe with photos

First turn the oven, set the temperature to 200 degrees, spread on baking parchment paper and start to prepare the dough:

Mix salt in medium-sized saucepan with water.

Pour butter, place on a plate and a little warm, not above 30 degrees.

Then add the entire amount of the flour at once.

All Stir with a wooden spoon and form a ball, a kind of bun. Try to carefully Stir flour.

Cool the mixture for 5 minutes. Further, adding the eggs one at a time, start slowly whisk whisk dough, and better to use a food processor.

Put the dough in a large confectionary arm and squeeze it strips the length of 6-8 cm on the prepared baking sheet.

Bake for 15-20 minutes in preheated oven.

Mix sour cream, condensed milk, powdered sugar and vanilla in a food processor using the beater. Add the cream and continue beating at the same time, until the cream thickens.

Thus, it will resemble the consistency of sour cream. To expedite the process, pre-chill the bowl and whisk attachment, this just put them in the fridge for 10 minutes. Also, use well chilled cream and cream.

On the bottom of the split mold spread about 1/2 cup of frosting.

Lower baked cakes "ladies fingers" in the glaze.

Since the edges of the form, spread evenly over the cookies in a circle in a spiral, moving to the center, in a few layers.

Alternate cookies with cream to fill the mold completely to the brim. Make sure to avoid forming voids or "ladies fingers" fit tightly to each other. Put the remaining cream into a small bowl.

Cool the resulting cake preform, at least for several hours. It is better to stand in a refrigerator overnight. This is very important in order to give time for the cake compaction, formation of the desired shape and cooling. Otherwise, it will fall apart at the first attempt to get it out of shape.

On the edges and top tortnitsy wrap with aluminum foil to avoid staining during application patterns.

Run knife or spatula with cooking cake edges and gently separate it from the split mold. Turn the cake upside down on the center of food and release it from the mold.

Grease his top and sides remaining cream.

Next, you should prepare a chocolate coating for the cake:

Chill the ingredients for it.

In a small saucepan, whisk all ingredients except oil.

Put on the heat and simmer until the mixture comes to a boil. Continue to boil for a few minutes, until the sugar dissolves and the mixture becomes smooth, syrupy consistency. Finally, add the butter and mix thoroughly.

Take out of parchment or regular paper likeness of a pastry bag. Simply wrap the paper in the form of a cone with a small hole at the top. Pour into it a hot glaze and releasing it in small portions through the tip, decorate cake.

Remember that the glaze during cooling immediately solidifies. Therefore, we must work as quickly as possible. However, at any time can be re-frozen glaze warm.