How To make Lemon Lady Finger Cake (Elegant but Easy)
Ingredients
1
cup
lemon juice, freshly squeezed
1
grated zest of 1 lemon
2
cup
sugar
1
tablespoon
cornstarch
1
tablespoon
butter
5
each
egg yolks, well beaten
5
each
egg whites, beaten stiff
1 1/2
pk
lady fingers
1
whipped cream topping
Directions:
Line 1 quart mold with wax paper and then with lady finger halves.
Mix lemon juice with sugar and cornstarch in top of double boiler and cook over simmering water until mixture is thickened. Add the butter and stir until melted. Add beaten egg yolks, stirring constantly, and cook 2 minutes longer. Stir in grated zest and then fold in the beaten egg whites, mixing lightly but thoroughly.
Pour half the mixture into lined mold. Cover with layer of lady finger halves. Repeat layers. Refrigerate overnight.
Unmold onto crystal pedestal cake platter. Pipe whipped cream onto top and around bottom edge of cake. Garnish with paper thin slices of candied lemon peel.
How To make Lemon Lady Finger Cake (Elegant but Easy)'s Videos
Sponge Finger Lemon Mousse Chiffon Cake
Professional Baker Teaches You How To Make LADYFINGERS!
Chef Anna Olson prepares these chocolate-dipped lady fingers, the perfect dessert for a dinner party.
Baking directions for: Chocolate-Dipped Lady Fingers
Recipe ingredients:
½ cup all-purpose flour
5 Tbsp cornstarch
3 eggs, separated and at room temperature
9 Tbsp sugar
5 oz bittersweet chocolate, chopped (for dipping)
¼ tsp cream of tartar
Recipe directions:
1. Preheat the oven to 400 F and line 2 baking trays with parchment paper.
2. Sift the flour and cornstarch together and set aside. Whip the egg yolks with 3 Tbsp of the sugar until thick and pale and they hold a ribbon when the beaters are lifted. In a separate bowl, whip the egg whites with the cream of tartar until foamy, then slowly add the remaining 6 Tbsp of sugar and continue whipping until the whites hold a medium peak when the beaters are lifted.
3. Fold the whites into the yolk mixtures using a whisk, then fold in the flour until just incorporated. Fill a piping bag fitted with a large plain tip and pipe lady fingers onto the prepared trays that are 4-inches long and an inch apart (they will spread a little once piped). Bake for about 8 minutes, until the fingers are an even golden brown. Allow the fingers to cool completely before removing them from the trays.
4. For dipping, melt the chocolate in a metal bowl place over a pot of barely simmering water and stirring until smooth. Dip each ladyfinger a third into the chocolate and place on a clean parchment-lined baking trays to set (chill for a little, if needed).
5. The dipped ladyfingers should be enjoyed the day they are dipped, but undipped ladyfingers can be stored in an airtight container for up to 5 days.
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Professional Baker Teaches You How To Make LADYFINGERS!
You're almost to the top of Ladyfinger Mountain, and now it's time to master the most difficult of the ladyfinger recipes, the Raspberry Lemon Torte! Watch as Chef Anna Olson walks you through all of the steps you'll need to master this incredible recipe!
Don't forget to check out the recipe below and to tell us how it turned out in the comments!
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Ingredients
1 recipe lady finger batter
½ cup fresh lemon juice
1 cup sugar, divided
4 large egg yolks
½ cup unsalted butter, at room temperature
1 Tbsp finely grated lemon zest
1 ½ cup whipping cream
2 cup fresh raspberries
Directions
1. Preheat the oven to 400 F and line 2 baking trays with parchment paper. Trace an 8-inch circle on one sheet of parchment and flip it over so the ink is on the bottom.
2. Prepare the lady finger batter (as above) and fill a piping bag fitted with a plain tip. Pipe a spiral of batter, following the circle and pipe spiraling inward to fill the circle. On the second baking tray, pipe 18 to 22 ladyfingers about 3 inches long. Bake for about 8 minutes (the circle of batter will take about10 minutes) and allow the ladyfingers to cool on the tray before lifting off.
3. For the lemon mousse, bring the lemon juice and ½ cup of the sugar up to a simmer. In a separate bowl, whisk the egg yolks with the remaining ½ cup of sugar. Slowly pour the lemon syrup into the eggs while whisking and then return the entire mixture to the pot. Whisk this over medium heat until it just begins to bubble, about 2 minutes, then remove this from the heat and whip with electric beaters or in a stand mixer until cool. Add the butter and zest and beat in until smooth.
4. Whip the cream to a soft peak and fold this into the lemon mixture in two additions.
5. To assemble the torte, place the disc of ladyfinger cake in the bottom of an ungreased 9-inch springform pan. Trim bottom of the lady fingers so they can stand upright around the inside edge of the pan, and so that they are the same height as the pan (2-inches). Arrange these in the pan. Spread a 1-inch layer of mousse over the cake and arrange half of the raspberries overtop. Spread the remaining mousse over the berries and use an offset spatula to ensure the mousse is level. Chill the torte for at least 4 hours.
6. To serve, remove the springform ring from the pan and slide the torte onto a serving platter. Arrange the remaining 1 cup of raspberries on top of the torte and serve.
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Lady Finger Lemon Dessert
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Italian TIRAMISU' - Original Italian recipe (2min)
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__________________________________________________________________________
EN
INGREDIENTS:
- 15oz of lady fingers (400g)
- 6 eggs
- 1 cup of espresso
- 10tbsp of sugar (120g)
- 2 1/3 cups of mascarpone cheese (500g)
- Unsweetened cocoa powder
- Chocolate flakes
IT
INGREDIENTI:
- 400g Savoiardi
- 6 uova
- 1 tazza di caffè
- 120g zucchero
- 500g Mascarpone
- Polvere di cacao amaro
- Scaglie di cioccolato
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