How to make
In two completely dry bowls, divide the egg whites and yolks into 4 eggs. Beat the egg whites, until a foamy mixture is obtained and add 1.8 oz (50 g) of powdered sugar. Beat it well.
Beat the yolks with another 1.8 oz (50 g) of powdered sugar, until a fluffy mixture is obtained.
Add the egg whites gradually to the yolks, by stirring with a spatula. The mixture should be fluffy. Add 2.8 oz (80 g) of flour, mix again with a spatula, until a homogeneous mixture is obtained.
Place baking paper in a tray with a detachable ring (8″ /20 cm/). Pour a finger of the mixture in it. Bake it in a preheated oven at 360°F (180°C) for 7-8 minutes. Carefully remove the paper and leave the biscuit base on the wire rack. Bake another base. Total of 2.
Put the rest of the mixture in a piping bag, cut off the tip of it and pipe out the homemade ladyfingers onto baking paper. Make them as big as you want. Bake them in a preheated oven at 360°F (180°C) for 7-8 minutes.
Cream:
In a bowl put 4 tbsp. of peanut butter, 4 tbsp. of room temperature butter and 5 tbsp. of powdered sugar. Stir well with a spoon. Put a piping bag with a nozzle in a bag.
Put one cake layer in a plate, put the cream on top and the other cake layer on top. Decorate the homemade ladyfinger cake with ladyfingers, strawberries, peanuts, mint leaves and whatever you like.
Sprinkle the spectacular ladyfinger cake with powdered sugar.
