Ladyfingers Cake with Condensed Milk
6 servings
60 minutes
The cake 'Lady Fingers' with condensed milk is an exquisite dessert inspired by the elegance of French cuisine. Its base consists of delicate éclairs soaked in a light cream made from condensed milk and sour cream. The lightness of the dough, the richness of the buttery aroma, and the sweetness of the glaze create a perfect combination of flavors. This cake captivates with its unusual texture: soft 'fingers' absorb the cream, melting in your mouth. Its origin is linked to classic French éclairs, but here they are gathered into a whole, creating a stunning dessert. The cake is perfect for festive occasions and delights the eye with its elegant chocolate glaze decoration. It is best served chilled – this way its flavor unfolds maximally, providing pleasure with every bite.
1
Turn on the stove to heat to 200 degrees. Line the baking tray with parchment paper. Bring flour, water, salt, and butter to a boil, stirring. Add all the flour at once.
- Wheat flour: 1.5 glass
- Water: 1.5 glass
- Salt: pinch
- Butter: 2 tablespoons
2
Mix the dough with a wooden spoon until a lump forms. Set aside to cool for 7-9 minutes.
3
Place the slightly cooled dough in a bowl and blend with a blender or mixer, adding the eggs one by one.
- Chicken egg: 6 pieces
4
Place the dough in a pastry bag or a plastic bag with a cut tip. Squeeze out strips of dough onto the baking sheet, measuring 1 cm x 5-6 cm.
5
Bake the fingers for 15-20 minutes in a preheated oven.
6
While the eclairs are baking, prepare the cream. Chill the cream and 450 ml of sour cream. You can put the bowl for whipping in the fridge for about 10 minutes. Mix 450 ml of sour cream, condensed milk, powdered sugar, and vanilla. Start whipping with a mixer. Add the cream. Whip until frothy.
- Sour cream: 600 g
- Condensed milk: 380 g
- Powdered sugar: 0.5 glass
- Vanilla sugar: 2 teaspoons
- Heavy cream: 1 glass
7
Take the fingers out of the oven and let them cool. Spread a little cream (3-4 tablespoons) on the bottom of the removable cake pan and smooth it out.
8
Place the eclairs in the mold.
9
Layer the fingers in several layers, starting from the edge of the mold, and spread cream on each layer. Fill the empty spaces of the layer with chopped pieces of éclairs.
10
Thus, fill out the entire form. Place the remaining cream in a covered container and store it in the refrigerator until it's time to decorate the cake.
11
Cool the cake in the refrigerator. Keep it there for at least two hours. It's best to leave the cake in the fridge overnight. In the morning (or after a couple of hours), prepare the cake stand. Wrap the edges of the cake stand with foil (to avoid getting it dirty with icing).
12
The chilled cake needs to be removed from the mold. Run a knife along the edges of the mold.
13
Flip the cake onto the cake stand and remove the bottom of the mold.
14
Cover the top and edges of the 'Ladyfingers' cake with the remaining cream.
- Sour cream: 600 g
15
Prepare chocolate glaze. In a saucepan, mix cocoa powder, sugar, and sour cream (150 ml).
- Cocoa powder: 3 tablespoons
- Sugar: 6 tablespoons
- Sour cream: 600 g
16
Bring the mixture in a saucepan to a boil, stirring. Cook until the sugar is completely dissolved. Then remove from heat and add butter. Stir until smooth.
- Butter: 2 tablespoons
17
Make a funnel from paper (regular or parchment). Fill it with icing.
18
Decorate the cake. I have just circles and scribbles all over the cake's surface. The decoration needs to be done quickly as the glaze hardens. If the glaze has hardened, reheat it in a saucepan. When the glaze hardens, carefully remove the foil.
19
You can decorate the cake 'Ladyfingers' as you wish.
20
The cake 'Ladyfingers' is ready!