Ladyfinger cake with vanilla cream

Ladyfinger and vanilla cream cake – A refined delight for all occasions

Preparation time: 30 minutes
Baking time: 12 minutes
Total time: 2-3 hours (including cooling time)
Number of servings: 12

The ladyfinger and vanilla cream cake is an elegant dessert that adds a touch of refinement to any meal. With a fluffy base and rich vanilla cream, this recipe is perfect for gatherings with friends, anniversaries, or simply as a sweet treat at the end of a tiring day.

The history of this cake is lost in time, with deep roots in culinary traditions that combine simple techniques with accessible ingredients. It is a perfect example of how something simple can become a true delight through creativity and passion.

Necessary ingredients:

*For the cake base:*
- 3 egg whites
- 4 tablespoons sugar
- 2 tablespoons oil
- 2 tablespoons milk
- 1 tablespoon cappuccino (can be replaced with cocoa for a more intense flavor)
- 3 and 1/2 tablespoons flour
- 1 and 1/2 tablespoons cocoa
- 1 teaspoon baking powder

*For the vanilla cream:*
- 500 ml milk
- 3 tablespoons sugar
- 4 tablespoons cornstarch
- 150 g butter (65% fat, for a creamy texture)
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- 40 g chocolate (for decoration)
- 1 cup brewed coffee, cooled
- 12 ladyfingers

Step by step for a perfect result:

1. Preparing the cake base:
- Start by preheating the oven to 180°C. Prepare a 24/37 cm baking tray by lining it with parchment paper to prevent sticking.
- In a bowl, beat the egg whites with the sugar until you get a firm foam. This step is essential to ensure an airy and fluffy base.
- Add the oil, milk, and baking powder, gently mixing to avoid losing air from the egg whites.
- Gradually incorporate the flour, cappuccino, and cocoa. Mix with a spatula using bottom-up movements to maintain volume.
- Pour the mixture into the prepared tray and level the surface with a spatula. Bake in the preheated oven for 10-12 minutes or until the base is lightly browned and passes the toothpick test (when inserted, it should come out clean).
- Once done, remove the base from the oven and let it cool completely.

2. Preparing the vanilla cream:
- In a bowl, combine the cornstarch with the sugar and 5-6 tablespoons of milk. The mixture should be smooth, without lumps.
- In a saucepan, bring the remaining milk to a boil. When it starts boiling, add the cornstarch mixture and stir constantly over low heat until it thickens like pudding. It is important not to stop stirring to avoid lumps.
- Once the cream has thickened, remove it from the heat and let it cool.
- In another bowl, mix the butter with the powdered sugar until fluffy. Add the cooled cream, spoon by spoon, and continue mixing until everything is homogeneous. Finally, add the vanilla extract.

3. Assembling the cake:
- Poke the cooled base with a fork to allow the syrup to soak in better. Soak it with half of the cooled coffee for added flavor.
- Spread half of the vanilla cream over the base, leveling it with a spatula.
- Meanwhile, dip the ladyfingers in coffee and cut them into pieces. Arrange them evenly over the vanilla cream.
- Add the remaining cream on top, making sure to cover the ladyfingers well.
- Using a vegetable peeler, decorate the cake with chocolate shavings, adding a touch of elegance.

4. Cooling and serving:
- Place the cake in the refrigerator for 2-3 hours to set and allow the flavors to meld.
- Serve the cake chilled, cut into generous portions, and enjoy every bite!

Practical tips:
- You can add a pinch of salt to the egg whites to enhance the stability of the foam.
- If you prefer a less sweet version, you can reduce the amount of sugar in the cream.
- For an even more intense coffee flavor, you can add a few drops of coffee essence to the vanilla cream.

Frequently asked questions:
- Can the cake be frozen? It is not recommended, as the texture of the cream will alter upon thawing.
- Can I use another type of milk? Yes, you can use plant-based milk (almond, soy) for a vegan version, keeping an eye on the cream's consistency.
- What can be used instead of ladyfingers? Cocoa cookies or even gluten-free ladyfingers are excellent alternatives.

Delicious combinations:
The ladyfinger and vanilla cream cake pairs perfectly with black coffee or espresso, but also with a fragrant fruit tea. Additionally, for an extra treat, vanilla ice cream or warm chocolate sauce would perfectly complement the dessert.

Try this simple and delicious recipe, and each serving will bring a smile to the faces of your loved ones. Enjoy!

 Ingredients: For the base: 3 egg whites, 4 tablespoons sugar, 2 tablespoons oil, 2 tablespoons milk, 1 tablespoon cappuccino, 3 and 1/2 tablespoons flour, 1 and 1/2 tablespoons cocoa powder, 1 teaspoon baking powder. For the cream: 500 ml milk, 3 tablespoons sugar, 4 tablespoons starch, 150 g butter (65% fat), 2 tablespoons powdered sugar, 2 teaspoons vanilla extract, 40 g chocolate for decoration, 1 cup brewed coffee, cold, 12 ladyfingers.