Delicious, light, not at all sugary sour cream cake "Lady's Sticks" with chocolate icing from custard dough is perfect for evening tea. Cooking it is a real pleasure, it is easy to prepare and accessible to any novice hostess. Sometimes this cake is called a "woodpile" or simply a choux pastry cake. The list of ingredients is simple and unpretentious, no special frills are required for this cake. And the process of folding sticks from custard dough can be entrusted even to children.
We offer you a step-by-step recipe with a photo of the Ladyfingers cake, we will decorate this cake with chocolate icing on top, in the summer you can use chopped berries instead of icing, such as strawberries, raspberries or apricots.

Taste Info Cakes and pastries

Ingredients

• 120-140 gr. flour;
• 4-5 eggs;
• 80-100 gr. butter (you can use margarine, but butter is preferable);
• 1 glass of water;
• 0.5 tsp salt;
• 400-600 gr. sour cream;
• 80-120 gr. Sahara;
• chocolate for decoration.

How to make choux pastry ladyfingers cake

Melt the butter in a saucepan, add water and salt, bring the mixture to a boil.


Pour all the flour into the boiling solution in a thin stream, continuously stirring with a wooden spatula. Flour boils very quickly. After a couple of minutes, there will be one large test lump in the pan.


He needs to be chilled. Then add the eggs to the brewed flour, beating them in turn. If you add all the eggs at the same time, then it will be very difficult to connect them with the dough - the lump will roll around the pan.


The finished dough gleams, reaches for a spoon, very slowly and in large pieces flows from it.


Set the oven to a temperature of 180. Squeeze the strips of dough onto a floured baking sheet with a pastry syringe.


The dough rises strongly in the oven, so the distance between the strips must be made at least 1-1.5 cm. In order for the end of the stick to form a beautiful curl, the syringe after squeezing out must be lifted back above the dough, and not pulled down (otherwise you get a narrow "icicle").

While the custard sticks are baking, prepare the cream - add sugar to the sour cream and stir until the grains disappear.


Here's what the baked sticks look like.


Cool the baked sticks and dip one by one into sour cream (for this purpose it is more convenient to combine sour cream with sugar directly in a factory glass).


Put the sticks on a dish in a tight row until a square is formed.


On the next "floor" lay out the strips perpendicularly.

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Festive cake "Lady's fingers" with sour cream

"Lady fingers" is a cake that will delight you not only with its simple and unpretentious preparation, but also with the most delicate taste. And the list of required products will pleasantly surprise you, because all the ingredients are quite affordable. For this cake, not cakes are baked, but small oblong eclairs, which are filled with sour cream. Everything is done simply and quickly, there are no difficulties in the process. Bake a Ladyfingers cake and surprise your loved ones with a delicious and unusual dessert. We will bake a classic choux pastry cake with sour cream.

Dough Ingredients:

• 5 medium sized eggs;
• 250 ml of water;
• 130 g margarine;
• a pinch of salt;
• 200 g flour;

Sour Cream:

• 700 g sour cream;
• 130 g sugar.

Cooking

Take a small saucepan or metal cup and pour the prescribed amount of water into it. Add a pinch of salt and chopped medium-sized margarine. Put on medium heat and wait for the start of boiling. Margarine by this time will completely melt in the water.

As soon as the water with margarine boils, turn off the heat and add all the flour at once.

And vigorously mix the mass with a wide wooden spatula. The dough should come together and pull away from the sides of the pan.

At this stage, the dough is quite hot, so let it cool down a bit (to a warm state) and start introducing the eggs. Crack in one egg at a time and mix thoroughly. For convenience, you can use a mixer with a dough attachment.

After adding the eggs, the custard dough should become homogeneous and viscous. If the eggs are very large, then four pieces may well be enough.

Take a large baking sheet and line it with parchment paper. Then you transfer all the custard dough into a regular food bag, cut off the corner of the bag to make a hole about 1 cm in diameter, and place “fingers” 3-4 cm long on a baking sheet.

Bake the eclairs for 20 minutes at 200 degrees, the oven should be warmed up in advance, and then reduce the temperature to 160 degrees and keep the eclairs for another 15 minutes until an appetizing ruddy appears. Do not open the door while baking, otherwise the eclairs may deflate.

There are a lot of eclairs, so they are baked in two runs. Put the custard dough in the refrigerator for the time of baking the first batch.

When all the eclairs are baked, proceed to the preparation of sour cream. It is prepared in an elementary way: sour cream is whipped or even just mixed with sugar. The amount of sugar can be reduced or increased by adjusting the sweetness of sour cream to your taste.

To assemble the Ladyfingers cake, you will need a detachable form measuring 22-24 cm. Clamp a piece of baking paper with a ring and begin to form the Ladyfingers cake. Dip each eclair completely in sour cream and place in the prepared form. Eclairs should lie as close to each other as possible, so if necessary, you can break the “fingers” into more compact pieces.

Lay all the eclairs, it turns out about three layers. Divide the rest of the cream into two parts. You put most of it in the refrigerator, you will still need it in the future, and pour the smaller part on eclairs, level it and put it in the cold for 3-4 hours.

After the allotted time, take out the form with the stacked eclairs from the refrigerator, gently run a thin knife along the side, separating the cake from the walls, and remove the ring. Then cover the cake with a large plate or dish and carefully turn over. Remove the bottom of the mold along with a piece of baking paper and you get an even cake.

Cover the cake with the reserved cream on all sides. The cake becomes white and even. We return it to the shelf of the refrigerator for at least an hour, so that the leveled surface is fixed.

Now "Lady's fingers" can only be decorated. In our version, these are just stains made with melted chocolate. And you can decorate the Ladyfingers cake in a different way, for example, with fruit, grated chocolate or coconut flakes. It all depends on your desire and imagination.

After decorating, let the cake stand in the cold for a couple more hours and you can invite relatives for tea. The Ladyfingers cake turns out to be light and tender, so even those who watch their figure can eat a piece of this cake without harm.

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Greetings, dear visitors of my page! Today we will cook an amazingly tasty and light cake on sour cream - Ladies' fingers. According to the principle of preparation, it is somewhat reminiscent of a cake "" - it is also tasty and easy to prepare. But today's cake is much more elegant and beautiful, even judging by the name - tender Lady fingers.

Choux pastry is used for this cake, which explains its lightness and airiness. Preparing custard dough is not at all difficult, you will need the ingredients:

• Flour - 1 cup
• Water - 1 glass
• Egg - 6 pieces
• Butter - 150 grams
• Salt ½ teaspoon

For cream:

• Sugar - 1 cup
• Sour cream - 700 grams
• Vanilla sugar - 1 teaspoon

For the frosting, this is optional:

• Chocolate - 50 grams
• Butter - 50 grams

You can decorate differently, for example, cover everything with chocolate, but then you need more chocolate and butter, you can decorate with Easter sprinkles - everything is to your taste, or you can not decorate at all, it will still be very tasty.

Here is actually the whole composition of the team of ingredients for this cake. It is desirable to take sour cream at least 15%. What kind of chocolate does not matter, but we usually use bitter. Butter - preferably at least 82.5%, everything below is usually already with additives. Well, if it doesn’t really matter what you eat, you can also use margarine, but I strongly don’t advise it. 🙂

Well, let's get down to business. Step-by-step pictures are here, and the video recipe, as usual, is below.

To start, sift 1 cup of flour into a bowl, and set aside - you will need it a little later. This is so that everything is prepared, because when preparing choux pastry, everything will need to be done at a pace.

Pour preferably hot water into a saucepan or any dish suitable for heating - 1 cup, even if there is boiling water, it will also work - it will boil faster. Add 1/3 teaspoon of salt to it, and 150 grams of butter.

And immediately move to the stove, where we need to finally dissolve the oil.

Dissolve the oil in water, stirring constantly, and bring to a boil. After it boils, you need to reduce the heat and add the flour, which we have already prepared by the way.

Whisking vigorously, add flour in batches. As soon as it all turns into a dough, continue kneading until it turns into a homogeneous, light dough without lumps.

Like this. We remove it from the stove and let it cool down to about 80 ° C. But that's not all, as soon as it cools down - you will need to add an egg.

To do this, while the dough is cooling, break the egg into a separate bowl - all 6 pieces.

It will be enough to mix them well with a fork, and set aside. Now the time has come cream for our cake.

In a separate bowl, add one and a half packs of sour cream. We have 500 gram packages, total 700 grams.

Don't forget to add a teaspoon of vanilla sugar for flavor.

One 200-gram glass of granulated sugar, having mixed with a spoon, set aside, let it dissolve. Now you can work on the dough in order to turn it into a real choux pastry. Turn on the oven at 200°C.

Adding portions of the egg, stir vigorously dough for the cake. Portions can be divided into about 3-4 parts. In general, the egg can be added one at a time, this is not critical, but it is more convenient to prepare in advance, it is more convenient.

Stir until a thick, creamy smooth mass is reached, this is the finished custard.

It remains to draw it into a confectionery syringe, and form these same “fingers” 5-8 cm long on a baking sheet. Then send it to the oven for 20 minutes at 200 ° C, until a beautiful, golden color is formed.

Please note that all ovens are different, so the baking time may vary slightly both in one direction and in the other. Please be careful not to miss.

These are the “lady fingers” that should turn out. You can already stop at this, because these are already delicious custard cookies in themselves. But nm still needs to finish the cake, especially since the main work has already been done.

We cool - it will cool down very quickly, because there is nothing to cool there - it is airy. Let's deal with sugar, which we left to dissolve in sour cream.

Let's finish it up to the condition by mixing well with a mixer, until the granulated sugar is completely dissolved.

For tightness, lay out the bottom of the mold with foil, since we use a split mold. And in general, it is more than desirable to cook this cake in a detachable form.

But if there isn't one, it doesn't matter. The cake can be easily taken out of its shape by simply turning it over onto a dish., but the “design” may be broken, since it is not always possible to make it perfectly even. Here you have to be careful.

Dipping each finger in the cream, put it in the form.

We spread it in layers, we position the layers crosswise, thus filling the form.

Pour the cream remaining without fingers on top of the cake, evenly distributing it around the perimeter. It remains quite a bit - decoration of the cake.

To prepare chocolate icing, over low heat, so as not to burn, heat half a bar of chocolate in a saucepan - 50 grams, and the same amount of butter. Stirring constantly, if necessary - lifting from the stove, dissolve and mix until smooth.

This is the easiest way to make frosting. It is advisable to cook it on a steam bath - it is absolutely safe to fry chocolate. Everything, now the most pleasant - we decorate our cake. This can be done with an ordinary confectionery syringe, or with an ordinary twenty medical syringe. Then you need to ensure that the glaze does not thicken.

We put it in the refrigerator for a couple of hours so that the cake takes shape. We usually cook cakes at night, it's more convenient. We get a beautiful cake:

And this is in cross section:

Everyone, we went to eat! In fact, they already ate it. No, they didn’t even eat it, they ate it! If you liked the recipe, rate it in the stars below, we are very interested. 🙂

If there is something to add to the recipe, comments or additions, we will be happy to discuss with you in the comments. Write - we will be very happy!

7 servings

1 hour 30 minutes

285.8 kcal

5 /5 (1 )

Cake "Lady's fingers" has a delicate creamy taste. It is often decorated with chocolate or fresh fruit, which only emphasizes the beauty of taste. Most often, a cream based on sour cream is used for the Ladyfingers cake.

Recipe for "Ladyfingers" cake from choux pastry with sour cream

We need: baking sheet, mixer, saucepan, spoon, spatula, bowls, parchment paper, pastry bag, springform pan, dish or cake support.

Ingredients

"Fingers"

1. In a saucepan, combine 105 grams of butter, 2 grams of salt and 185 milliliters of water.
   
   
2. Place the saucepan over medium heat, stir and bring the mixture to a boil.
   
   
3. When the mixture boils, reduce the heat to medium, add 195 grams of flour and stir vigorously with a large spoon so that the dough acquires a smooth texture.
   
   
4. We shift the finished dough from the pan into a bowl.
   
   
5. In a separate bowl, beat 6 eggs and gradually pour the egg mixture into the still warm dough.
   
   
6. After each stage, be sure to mix the dough well so that everything is evenly distributed.
   
   
7. On a sheet of parchment, draw stripes of 6-7 cm and lay the pattern on the bottom of the baking sheet. We need this so that all the "fingers" are the same size.
   
   
8. We transfer the finished dough into a pastry bag and squeeze it onto parchment, focusing on the drawn stripes.
   
   
9. We heat the oven to 200 degrees and set the "fingers" to bake for 9 minutes. Then lower the temperature to 180 degrees and bake for another 11 minutes.
   
   
10. Let the finished fingers cool thoroughly and cut off one edge of all so that they can stand upright.
    
    

Cream and cake assembly

Video recipe for making Ladyfingers cake with sour cream

Cake recipe "Lady fingers" with mascarpone at home

Cooking time: 95-100 minutes + 4 hours.
We need: confectionery syringe, whisk, baking sheet, brush, parchment, saucepan, large spoon, bowls, mixer, microwave, detachable form, foil, cake substrate.
Servings: 7.

Ingredients

"Fingers"

Cream and glaze

Cake assembly

Video recipe for making a cake "Lady's fingers" with mascarpone

If the option of making such a mascarpone cake does not seem the cheapest, pay attention to the recipe for this dessert in the video, in particular, the method of making sour cream, which allows you to bring it as close as possible to thick cheese. You may also be interested in the idea of ​​making a cake with a layer of fruit, suggested in the video.

The unusual name for this cake was given by its base, which consists of long thin tubes resembling the fingers of beautiful ladies. These tubes are soaked with cream, and the cake itself is decorated with various goodies. The most time-consuming part of Ladyfingers is baking choux pastry tubes. But for those housewives who have never cooked this rather complicated dough, making a cake is also not difficult.

How to make the base for the ladyfingers cake

For custard tubes, you will need these simple products:

• 150 g of the highest quality butter;
• 1.5 cups of ordinary drinking water;
• one and a half faceted glasses of premium wheat flour;
• 5 or 7 fresh raw eggs (the amount depends on their size);
• a tiny pinch of salt.

How to cook dough fingers:

• Pour all the water into the pan and put all the oil in it. Cut it into cubes first. Put the dishes on the smallest fire.
• When the water boils and the oil dissolves in it, pour all the flour into the pan. Mix it with salt beforehand.
• Intensively mixing flour into fatty water, ensure that a thick flour mass is obtained in the pan. It will resemble a lump of paste. To prevent the flour mass from sticking to the bottom, stir it all the time with a wooden spoon.
• After 1-1.5 minutes, remove the pan from the heat and let the flour mass cool slightly to a temperature of about 70 degrees - just one or two minutes is enough for this. To achieve faster cooling, mix the mass periodically.
• Break one egg and pour it into the pan. Stir the contents with a large spoon.
• Crack the second egg and fold it into the flour mixture as well.
• Breaking the remaining eggs one at a time and mixing them into the dough, make sure that it begins to reach for the spoon. It is possible that it will begin to stretch after the fifth egg, and it is possible that after the seventh. This may be due to the fact that the eggs you buy are very small.
• Put the finished stretching dough into a pastry bag with a regular round nozzle.
• Cover the baking deco with baking parchment.
• Squeeze long strips onto paper from a pastry bag. Try to keep the length 4-5 cm. Place the stripes on the deco at a distance of 3-4 cm from each other.
• Bake the fingers in an oven preheated to 185-205 degrees.
• When the fingers increase in size and become a beautiful pink color, remove them from the oven.
• Remove the items from the deco and let them cool completely.

This is what the finished choux pastry base looks like.

If baking choux pastry fingers is too laborious for you, just buy Savoyardi cookies in the store. The cake on this most delicate cookie in the shape of fingers will turn out to be a completely different taste, but it will also be called “Lady's fingers”.

This is how Savoiardi cookies look like. In large supermarkets, cookies are sold in packs, and in pastry shops - even by weight.

Cake Ladyfingers - a recipe with homemade custard tubes

In addition to the tubes that you have already baked, you will also need the following products:

• High fat sour cream - 2 cups;
• Powdered sugar - 1 cup;
• Black chocolate - 1 bar in 70 g;
• Roasted walnuts - 1 cup.

How to assemble the cake:

• Beat chilled sour cream and powdered sugar until thick.
• Grate the chocolate on a coarse grater.
• Chop the nuts with a knife to large crumbs.
• Take a detachable round biscuit baking dish and lightly grease its inner sides and bottom with sour cream.
• Put a layer of custard fingers on the bottom of the mold and fill them with part of the cream.
• Lay a layer of fingers on the cream again and fill them with cream again.
• Repeat the previous operation until you run out of fingers and cream. The top layer, of course, should be sour cream with sugar.
• Put the future cake in the refrigerator for 3 hours. The cream will harden during this time.
• Carefully remove the side surface from the mold and remove the cake from the bottom of the mold. Put it on a dish.
• Decorate the cake with grated chocolate or chocolate icing. Sprinkle the sides with nuts.

Cake Ladyfingers - Recipe with Savoyardi Cookies

This cake tastes like the famous Tiramisu dessert. For it you will need:

• Cookies "Savoyardi" - 200 g;
• Whipping cream - 500 ml;
• Very fine granulated sugar - 160 g;
• Any fruit flavored yogurt with a fat content of 2.5% - 250 ml;
• Instant gelatin - 30 g;
• Water - 5 ml;
• Natural fruit syrup or syrup from any jam - 200 ml;
• Milk chocolate - 50 g;
• Cocoa powder - 2 tablespoons;
• Pasteurized milk - 2 tablespoons;
• Any berries for decoration - 200 g.

How to prepare this luxurious cake:

• Dissolve gelatin in 50 ml of warm water.
• Mix warm gelatin solution with yogurt.
• Whip cream and sugar.
• Add gelatin yogurt to whipped cream.
• Put the resulting cream for half an hour in the refrigerator.
• Lubricate the cake mold from the inside with cream.
• Dip each individual cookie very quickly into the syrup. Make sure that it does not become sour, but only moistened.
• Lay out a layer of wet cookies in a mold.
• Put a third of the cream on the cookies.
• Repeat the procedure two more times. You should have cream on top.
• Hold the cake for three to four hours in the refrigerator.
• Make a frosting with milk chocolate, milk and cocoa powder. Do it in a water bath.
• Remove the cake from the refrigerator and remove the form from it.
• Pour glaze over cake and decorate with berries.
• If you have cookies and cream left, you can grease the sides of the cake with sour cream and sugar and set the cookies vertically. For reliability, tie the cake with a bright satin ribbon - it will also serve as a decoration.

In the middle of any cake, you can put thin slices of your favorite fruit. They will improve the taste of the dessert and make it more beautiful on the cut.

Ladyfingers cake recipe with photo step by step at home

It is very difficult to find a really good recipe for a light and airy cake. Cake "Lady's fingers" belongs to this category. Thanks to the custard base, it can rightfully be considered one of the most unusual and, at the same time, delicious desserts. It remains only to learn a few secrets that will help to cook it correctly. You can make it in any shape, but I preferred to do it.

Ingredients:

Butter - 100 gr.;

Flour - 100 gr.;

Eggs - 3 pcs.;

Salt - a pinch;

Sour cream (20-25%) - 500 ml;

Powdered sugar - 200 gr.;

Chocolate - 50 gr.;

Cooking method:

First you need to boil 250 ml. water in a saucepan. Butter should be at room temperature. It must be cut into cubes so that when it enters boiling water, the temperature does not decrease and the necessary proportion of water and flour is maintained.

We send the oil into boiling water.

Let's add a pinch of salt. This is one of the secrets of delicious choux pastry.

Sift the flour through a sieve and immediately add to the oily water. To avoid the formation of lumps, it must be added all at once.

Leave the mixture to cool for 30 minutes, then start adding chicken eggs to it. This should be done gradually, after beating them in a separate bowl.

The dough should be quite liquid. It has reached the desired consistency if it flows from a spoon or spatula, forming a triangle.

Using a pastry bag or syringe, spread the dough on a baking sheet with parchment in the form of sticks. Parchment can be pre-drawn with a pencil. The sticks should be about 8-9 centimeters long.

The oven must first be at a high temperature for about 10 minutes. Next, you need to lower the degrees to 180 and bake for another 10-15 minutes. If you overexpose the sticks, nothing bad will happen, but underbaked “fingers” are a problem. They will stick together and will not be airy after cooling. To test the doneness of the chopsticks, quickly remove one from the oven. If it holds its shape, then you can pull out the entire baking sheet. To save time, bake two servings at a time.

Let's get some cream. Sour cream should be placed on a fine strainer, covered with one layer of gauze. Then leave it in the refrigerator for 1.5 hours.

Mix sour cream with powdered sugar.

On the eve of Valentine's Day, the shape of the cake can be made in the shape of a heart. You can make your own out of foil. At the bottom of the mold, spread 3-4 tablespoons of sour cream.

Place the sticks very close to each other. "Fingers" in layers, it is desirable to lay out perpendicularly, like firewood. Lubricate each layer generously with sour cream. We send the cake to the refrigerator for 30 minutes.

Meanwhile, melt the dark chocolate in a water bath.