Ladies' Fingers Cake with Sour Cream Frosting

To prepare the sour cream “Lady fingers” cake, prepare the sour cream for the cream in advance. Place it out of the package in a double layer of gauze, tie it and hang it over a bowl overnight to drain off excess liquid. In the morning, put the sour cream in the refrigerator. The weight of sour cream will be less and the density will be greater.

Next, prepare the choux pastry according to the recipe. Bring 220 ml of water to a boil in a saucepan, add salt and butter. Let the oil dissolve completely. Remove the saucepan from the heat and pour the sifted flour into the butter mixture in portions, kneading the dough with a spoon until it pulls away from the walls of the pan.

Then place the saucepan back on the heat and dry the dough for 2 -3 minutes, stirring constantly. Remove from the heat and transfer the choux pastry to a bowl to cool slightly.

Add 4 eggs to the warm dough, one at a time, stirring with a spoon to form a smooth, homogeneous mass. Check the readiness of the dough by making a groove in it with your finger. When the dough is ready, the groove should disappear quickly. If this does not happen, beat another egg and add 1 tbsp to the dough. l. After each, knead and check the consistency.

Transfer the prepared dough for the homemade "Lady Fingers" cake into a pastry bag with an eclair nozzle. On a baking tray lined with baking paper, place narrow strips of dough from the bag - "fingers" - with a length of 4-6 cm. You should have 2 trays of fingers.

Place the baking sheet in the oven preheated to 190°C and bake the strips for 20 minutes. Then reduce the heat to 175°C and bake for another 10 minutes. Repeat the process with the second baking sheet. The finished strips should make a hollow sound when tapped. Let them cool.

Prepare the sour cream for the "Lady's Fingers" cake. In a bowl, combine the prepared sour cream, powdered sugar and vanilla sugar, mix everything with a spoon until homogeneous. Do not use a mixer, it will make the cream too liquid.

Assemble the cake. Place a 22-24 cm diameter split ring on a dish. Line the inside of the ring with baking paper. Dip each strip into the cream and place in layers in the mold. Save the rest of the cream, you will need it to decorate the cake. Do not grease the top layer, cover with foil, place a plate on top and put a weight on it.

Place the cake in the refrigerator overnight to stabilize. In the morning, take out of the refrigerator, remove the weight and foil, remove the ring and paper. Brush the top and sides of the cake with the remaining sour cream.

To decorate the sour cream lady fingers cake, melt the chocolate, milk and butter in a bowl over a double boiler, stirring. Place the prepared chocolate icing into a small piping bag, cut off a corner and decorate the cake with a grid of chocolate icing.