Festive Ladyfinger Cake

Name: Festive Ladyfinger Cake
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 14
Ingredients: ladyfingers for tiramisu - 65 pcs.; cream - 17 fl oz (500 ml) confectionery; mascarpone - 9 oz (250 g); powdered sugar - 3.5 oz (100 g); orange essence; chocolate pudding - 2.1 oz (60 g); milk - 13.5 fl oz (400 ml) for the pudding; chocolate couverture - 52% cocoa; quahada - 1 packet or gelatin (10 g); white chocolate - 1.1 oz (30 g); dark chocolate - 3.5 oz (100 g); butter - 2 tbsp.; For dipping; instant cappuccino - 7 fl oz (200 ml); milk - 5.1 fl oz (150 ml); coconut shavings - 2 tbsp.

17.12.2023 | 22:34

Doni Niki

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Translated by

Nadia Galinova

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Preparation

60 min.

Cooking

30 min.

Тotal

90 min.

Servings

"It will take you a little longer to prepare, the calories are not few, but whatever! A truly festive cake with ladyfingers and mascarpone!"

Ingredients

ladyfingers for tiramisu - 65 pcs.
cream - 17 fl oz (500 ml) confectionery
mascarpone - 9 oz (250 g)
powdered sugar - 3.5 oz (100 g)
orange essence
chocolate pudding - 2.1 oz (60 g)
milk - 13.5 fl oz (400 ml) for the pudding
chocolate couverture - 52% cocoa
quahada - 1 packet or gelatin (10 g)
white chocolate - 1.1 oz (30 g)
dark chocolate - 3.5 oz (100 g)
butter - 2 tbsp.
For dipping
instant cappuccino - 7 fl oz (200 ml)
milk - 5.1 fl oz (150 ml)
coconut shavings - 2 tbsp.

measures

Biscotti Cake

How to make

The cappuccino is mixed with the slightly warmed milk. Each ladyfinger is dipped and arranged on the bottom of a 11″ (28 cm) diameter springform pan.

Beat 8.5 fl oz (250 ml) of the confectionery cream with the powdered sugar until ready, add the essence and the mascarpone and beat with the mixer for a short time until homogenized.

Pour the cold milk (400 ml) and the pudding into a deep bowl, beat until a smooth cream is obtained.

Spread the mascarpone cream liberally on the first row of ladyfingers. Next is the arrangement of the ladyfingers to form the outside of the cake. They are not dipped in syrup because they will need to support the structure of the birthday cake itself.

After they are arranged in a circle, pour half of the pudding, spread evenly to firmly fix the vertical ladyfingers.

Next up is the second row of ladyfingers, soaked again and arranged with light pressure. Top them with the rest of the mascarpone cream and the pudding. Next up is the last row of soaked ladyfingers.

Place the crushed couverture in a bowl with the remaining 8.5 fl oz (250 ml) of confectionery cream. Heat in the microwave for about 1 minute and stir until a smooth mixture is obtained. Add the Quahada or gelatin (prepared according to the description on the package). Mix well, add essence as desired and pour it over the ladyfingers.

The mold is placed in a suitable tray and stored in the freezer or refrigerator until the chocolate ganache hardens. It took 30 minutes in the freezer.

Melt the white chocolate with a spoonful of butter in the microwave. The finished mixture is poured into a disposable piping bag and lines are made on the surface of the ladyfinger cake and with a toothpick or a skewer, cuts are made.

Dark chocolate with butter is also melted in the microwave, poured into a piping bag and swirled around the top edge of the ladyfingers and around the outside. The cake prepared in this way is put back in the refrigerator for 2 hours.

The ring is removed and at the lower end, where there are no ladyfingers, coconut shavings are stuck to give the festive ladyfinger cake a finished look.

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