Lady Fingers Cream Cake
Submitted By: Hanan Brailowski - Canada
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Lady Fingers Cream Cake is delicious and looks very elegant
TIMING
- PREP TIME : [0] Min
- COOK TIME : [0] Min
- READY IN : [0] Min
INGREDIENTS
- 40 sponge fingers
- 4 egg yolks
- 1/3 cup sugar
- 6 gelatine leaves
- 1 ¼ cups milk
- Pulp from I vanilla bean (or few drops of vanilla extract)
- 8 tbs each of heavy and sour cream
- Mandarin
PREPARATION
- Line bottom of a spring form with sponge fingers. Cut them off at one end so that the base of the form is completely covered.
- Mix the egg yolks with sugar. Soak the gelatine in cold water. Heat milk in a small pan on low heat with the vanilla and slowly whisk in the egg and sugar mixture, making sure not to bring the mixture to boil because the egg will curdle.
- Remove the pan from heat, having pressed the liquid out of it, stir in the gelatine and leave to cool. Beat the cream until stiff add the sour cream and continue to beat. Carefully stir the cream into the cake filling. Place the cake filling in the spring form until the sponge fingers are equally covered. Put the remaining fingers in upright position around the edge of the form and add the rest of the filling. Smooth the surface. Refrigerate for 4 hours. Place the spring form on serving plate and remove the casting. Decorate the filling with mandarin and several squirts of cream.
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