How to make
I should clarify in advance that this ladyfinger cake should be made at least 8 hours before the occasion, so that the ladyfingers have enough time to absorb and harden in the refrigerator.
I usually do it even the day before and it is left all night. It doesn't get too sweet because I don't add any extra sugar - the sweetness comes from the ladyfingers and the sugar from the jam and the fruit.
The cake looks best in a rectangular glass pan as shown in the photo.
The deeper it is, the more layers you can add until you run out of products.
We start with 2-3 tbsp. sour cream, which I spread nicely on the bottom, so that the ladyfingers on the first row and on their underside are soaked.
Instead of sour cream, you can use strained yogurt or regular, but let it be at least 4.5% fat otherwise the cake will be too watery.
Arrange the first row of ladyfingers tightly, pressing nicely towards the bottom. I spread a thin layer of jam of choice on top, in this case on the picture it's from berries (I've also made it with blueberries, strawberries, apricots, plum marmalade with walnuts - it always turns out perfect).
I spread a few spoonfuls of the sour cream on top of the jam, enough to cover the ladyfingers from all sides.
Arrange a new layers of ladyfingers, jam, sour cream...
On the last layer of sour cream, I evenly sprinkle dried cranberry crumbs, briefly grinded in a coffee grinder (a blender would probably be better, but I don't have one).
It could also be garnished with cranberries or other berries (fresh or frozen). I really like cranberries because they have a sweet and sour taste.
When I make it with prune marmalade and pecans, it is very appropriate to garnish the top with grinded pecans.
When with strawberry jam, fresh or frozen strawberries etc. can be arranged on top.
Finally, I cover the ladyfinger cake with jam, cream and fruit, leave it in the fridge and enjoy it the next day :)
