Ladyfingers Cookie Cake with Sour Cream
8 servings
60 minutes
The 'Ladyfingers' cookie cake with sour cream frosting is a delicate and airy treat of Russian cuisine that combines the crispy lightness of choux pastry and the softness of sour cream frosting. The name 'Ladyfingers' is associated with the elegant shape of the cookies resembling refined fingers. This dessert has a slight tanginess thanks to the sour cream frosting, which pairs wonderfully with the subtle aroma of butter and vanilla sweetness. The final touch is a sprinkle of grated chocolate, giving the cake a rich flavor. It can be served with tea or coffee and decorated with berries for special occasions. The simplicity of preparation and exquisite taste make this cake a beloved home dessert that remains a classic at festive tables.
1
Sift the flour and add salt. Boil oil and water in a pot, then immediately add the flour to the boiling water, mixing with a mixer until the dough pulls away from the pot's sides. Once the dough cools, add the eggs and knead well until smooth. Place the dough in the refrigerator for 40 minutes.
- Wheat flour: 200 g
- Salt: pinch
- Butter: 130 g
- Water: 300 ml
- Chicken egg: 5 piece
2
Preheat the oven to 200 degrees, place a pot of water at the bottom of the oven for steam.
3
The baking tray must be greased with oil and lined with parchment paper.
- Butter: 130 g
4
Take a pastry syringe, (if not, use a very thick cellophane bag and make a hole in it) and transfer the dough. Squeeze out thin sausages about 6–7 centimeters long.
5
Bake in the oven until golden brown, then cool.
6
Make cream. Whip sour cream with sugar, add thickener to the sour cream, and mix.
- Sour cream: 450 g
- Sugar: 1 glass
- Sour cream stabiliser: to taste
7
Dip the sausages in sour cream and place them on a plate in a pile, drizzling with sour cream. Sprinkle the finished pile with grated chocolate.
- Chocolate: 100 g
