Ladyfingers Cake with Chocolate Chips
6 servings
60 minutes
The cake 'Ladyfingers' with chocolate crumbs is a refined treat with a delicate texture and airy taste. This dessert has European roots and resembles classic éclairs but in a simplified version. Small cakes baked to a golden crust are soaked in sour cream, becoming soft and melting in the mouth. The light tang of the sour cream harmonizes with the chocolate crumbs, creating a balance of sweetness and freshness. The cake is perfect for cozy family tea times as well as festive gatherings when you want to impress guests with an elegant yet easy-to-make dessert. Each serving is a piece of tenderness where traditional European flavors find a new interpretation.
1
In boiling, slightly cooled water, add butter, then 1 cup of flour and mix until smooth. Cool the water, add eggs and beat.
- Butter: 200 g
- Water: 1 glass
- Wheat flour: 1 glass
- Chicken egg: 6 pieces
2
Preheat the oven to 170–180 degrees. Place small patties (2–3 cm) on a baking sheet lined with parchment and bake until golden brown (15–25 minutes).
3
We dip the ready flatbreads in sour cream (yogurt) and stack them. Then we put them in the fridge for 12 hours to let them soak.
- Sour cream: 1000 g
4
After 12 hours, take the cake out of the fridge and sprinkle it with chocolate crumbs or some syrup.
- Chocolate: to taste