How to make
First I made the cream by whipping the cream with the jar of jam and the sugar, then I added the lemon sugar and finally the gelatin, pre-soaked in cold water, about 70 ml, and then liquefied in the microwave, for 20 seconds.
The cake tin is 10″ (26 cm) in diameter. I arrange ladyfingers sitting straight up on the sides of it, cutting about two centimeters of each, so they stand easily and the cake is not too tall.
At the bottom I put about four spoons of cream, I arrange ladyfingers on it - whole, I don't dip them in anything, they will soften from the cream. In some places I put the cut pieces to fill the empty spaces.
This is followed by cream again, then again ladyfingers and again cream until we fill the mold, finishing off with cream. I sprinkled crumbs from the ladyfinger pieces on it.
I put it in the fridge for an hour to harden. Then I released the ladyfinger cake from the cake tin and chopped some chocolate on top.
I melted three bars of dark chocolate with a spoonful of oil in the microwave and decorated the sides of the cake.
The Sour Cream and Ladyfinger Cake is ready.
