Ladies' Fingers cake with sour cream

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients for making custard cookies. Take large eggs (category C1), they must be at room temperature. Custard dough can also be prepared with one water or one milk. Take the flour of the highest grade, since a high gluten content is very important for the custard dough.

2. Step 2:

   

   Cut the butter into pieces, put it in a saucepan with a thick bottom.

3. Step 3:

   

   Add milk, water and salt to the butter. Heat the resulting mass over medium heat, stirring frequently, so that the oil completely dissolves.

4. Step 4:

   

   Bring the mass to a boil.

5. Step 5:

   

   As soon as the boiling has started, make a low heat and pour all the (!) sifted flour at once.

6. Step 6:

   

   Actively mix the flour into the liquid. Knead the dough until it is completely homogeneous. With constant stirring, keep the pan with the dough on low heat for 1-2 minutes so that the flour is well brewed. The dough should lag behind the walls of the pan. Remove the pan from the stove, let the dough cool down to a warm state. To make it happen faster, you can transfer it to another container.

7. Step 7:

   

   I immediately beat all the eggs. You can add one egg to the dough. Do not introduce eggs into hot or too warm dough, otherwise they will curdle and the cookies will not rise well.

8. Step 8:

   

   Pour 1/4 of the beaten eggs into the slightly warm dough (or beat 1 egg). Stir with active movements so that the egg is completely distributed over the entire volume of the dough.

9. Step 9:

   

   Enter each next egg only after the previous one is completely mixed into the dough. The dough should turn out to be viscous, homogeneous, slowly draining from the spoon with a wedge.

10. Step 10:

    

    Using a pastry bag, place cookies in the form of sticks on a sheet at a small distance from each other. During baking, the cookies will increase in size. If there is no pastry bag, you can use a tight bag with a cut corner.

12. Step 11:

    

    Bake the custard blanks in a preheated 190C oven for 25-30 minutes until golden brown. Do not open the oven during baking, so that the cookies do not settle. Cool the finished cookies completely. I got 2 sheets of cookies.

13. Step 12:

    

    For the cream, take sour cream of increased fat content so that the cream is thicker. This is necessary so that the cake holds its shape well.

14. Step 13:

    

    Combine sour cream, sugar and vanilla sugar in a convenient bowl, mix. Leave the cream on for 10 minutes to allow the sugar to dissolve.

15. Step 14:

    

    Start assembling the cake. Dip each cookie into the cream so that it is covered with cream on all sides.

16. Step 15:

    

    To form a cake, you can use a split mold without a bottom (I have a mold diameter of 20 cm). Put it on a flat plate. Lay out a layer of cream-coated custard cookies.

17. Step 16:

    

    Layer by layer lay out all the cookies, dipping it in the cream. Cover the cake with the remaining cream on top. Leave a little cream in order to lubricate the sides of the cake later. Cover the cake with cling film on top and put it in the refrigerator for 4-5 hours so that the dessert is well soaked and the cream thickens.

18. Step 17:

    

    You can decorate the cake with chocolate melted in a water bath. Put the chocolate pieces in a cup.

19. Step 18:

    

    Put the cup on a pot of boiling water. While stirring, bring the chocolate to a liquid state.

20. Step 19:

    

    Carefully remove the split ring from the cooled cake, lubricate the sides with the remaining cream. Apply hot melted chocolate.

21. Step 20:

    

    You can decorate the cake in any way according to your imagination and taste. Bon appetit!