Cake “Ladies’ Fingers”
Source/Author: Lu
This cake is a quiet showstopper: simple choux pastries, a cloud‑soft cream, and a shape that looks playful and elegant all at once. It’s the kind of dessert that feels nostalgic even if you’re trying it for the first time.
Ingredients:
| • salt | 1/2 teaspoon |
| • water | 100 ml |
| • butter | 100 g |
| • flour | 150 g |
| • milk | 100 ml |
| • eggs | 4 |
| • sour cream | 400 g |
| • powdered sugar | 120 g |
| • vanilla sugar | 1 tablespoon |
| • chocolate | 100 g |
| • heavy cream | 200 ml |
CHOUX PASTRY
1. Bring the water to a boil. Add a pinch of salt and the butter (soft or cut into pieces). Stir until the butter is fully melted.
2. Without removing the pot from the heat, add all the flour at once and stir quickly. You should get a smooth, fairly thick dough.
3. Remove the pot from the heat and let the dough cool for 2–3 minutes. Then add the eggs one at a time, fully incorporating each egg before adding the next so the mixture stays smooth.
4. The finished choux dough should be thick and soft.
5. Line a baking sheet with parchment paper.
6. Preheat the oven to 365°F (185°C).
7. Transfer the dough to a piping bag and pipe 6 cm (about 2 1/2 inch) strips onto the parchment-lined baking sheet.
8. Bake the choux pastries for 25–30 minutes until beautifully golden. Do not open the oven door while baking!
9. Remove the baked éclairs from the baking sheet and let them cool.
CREAM
10. Mix the sour cream with the powdered sugar and vanilla sugar. Beat on the highest mixer speed for 3 minutes.
11. Whip the chilled heavy cream separately until stiff, starting on low speed and gradually increasing. Fold the whipped cream into the sour cream mixture using a silicone spatula.
ASSEMBLY
12. Place a 22 cm (8 1/2 inch) cake ring on a serving plate. Line the inside of the ring with parchment paper. Dip each pastry strip into the cream and arrange them in layers inside the ring. You should get 3 layers.
13. Cover the cake (still in the ring) with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow it to set.
14. Carefully remove the ring.
15. Decorate the top with grated chocolate or drizzle with melted chocolate.
TIP:
- Slice with a warm knife (dip in hot water, wipe, slice) for clean, elegant portions.
SERVING IDEAS:
- Add fresh berries on the side — raspberries or strawberries brighten the creamy flavor beautifully.
- Pair with coffee or black tea — the cake’s light sweetness works perfectly with both.