Ladyfinger Cake

Ladyfinger Cake


1,5 packages of ladyfingers pastry

(one package is 210 g here)

250 g butter

200 g melted black chocolate

2 teaspoons of powdered sugar

200 g sugar

4 eggs

250 ml premade mixture for whipped cream

Ladyfinger Cake

  1. Put the ladyfingers to the bottom and the sides of a rounded dish (mold), of approx. diameter dimension 30 cm.
  2. Mix butter with powdered sugar
  3. Add melted black chocolate and 4 yolks. Mix again.
  4. In a separate dish, mix 4 egg whites with 200 g sugar until firm foam is made. Add this to the previous mass. Mix gently.
  5. Put the whole mass into the rounded mold in which you have placed ladyfingers.
  6. Prepare the whipped cream with mixer and pour the whipped cream over the mixture in the mold. Then put the dish in the fridge. The cake is ready to eat after 2 hours.



Bean stew

The dish is eaten cold

Roasted pork leg

Rub half the quantity of olive oil into the meat and leave it for a few hours

Pastry Rolls with Poppy Seed Stuffing

Let it cool completely before served.