Cake ladies' fingers with sour cream

8 servings
7 hours

Prepare the necessary ingredients to make the custard biscuits. Take eggs large (C1 categories), they must be at room temperature. The custard dough can also be made on the same water or on the same milk. Take the flour of the highest grade, since high gluten content is very important for custard dough.

Cut the butter into pieces, put in a saucepan with a thick bottom.

Add milk, water and salt to the oil. Over a medium heat, heat the resulting mass with frequent stirring so that the oil dissolves completely.

Bring the mass to a boil.

As soon as the boiling has begun, make a low heat and pour all the (!) Sifted flour at once.

Actively mix flour into the liquid. Stir the dough until completely uniform. While stirring constantly, keep the batter pan on a low heat for 1-2 minutes to make the flour brew well. The dough should lag behind the walls of the pan. Remove the pan from the stove, leave the dough to cool until warm. To make this happen faster, you can transfer it to another container.

I whisk all the eggs at once. You can enter one egg into the dough. Do not put the eggs in hot or too warm dough or they will curl up and the biscuits will rise badly.

Pour 1/4 some of the beaten eggs into the slightly warm dough (or drive 1 egg). Stir with active movements so that the egg is completely distributed throughout the dough.

Enter each next egg only after the previous one has been completely interfered with in the dough. The dough should be viscous, uniform, slowly flowing off the spoon with a wedge.

Using a pastry bag, deposit stick cookies on the sheet a short distance apart. During baking, cookies will increase in size. If there is no pastry bag, a tight bag with a cut corner can be used.

Bake the custard in the oven preheated to 190S 25-30 minutes until golden. Do not open the oven while baking so that the cookies do not settle. Cool the finished cookies completely. I got 2 sheets of biscuits out.

For the cream, take extra fat sour cream to keep the cream thicker. This is necessary for the cake to hold its shape well.

Combine sour cream, sugar and vanilla sugar in a convenient bowl, stir. Leave the cream for 10 minutes to dissolve the sugar.

Start assembling the cake. Dip each cookie into the cream to coat it with cream on all sides.

To form a cake, you can use a detachable mold without a bottom (I have a mold diameter of 20 cm). Place it on a flat plate. Lay out a layer of cream-coated custard biscuits.

Layer by layer lay out all the cookies, dipping them in the cream. With the remaining cream, cover the cake on top. Leave some cream to lubricate the sides of the cake later. Cover the cake with cling film on top and place in the fridge for 4-5 hours to allow the dessert to soak well and the cream to thicken.

You can decorate the cake with chocolate melted on a water bath. Put the chocolate pieces into a cup.

Place the cup on a pan of boiling water. When stirring, bring the chocolate to a liquid state.

Carefully remove the detachable ring from the chilled cake, brush the sides with the remaining cream. Apply the hot melted chocolate.

You can decorate the cake in any way according to imagination and taste. Enjoy your meal!