Cakes can also be quick and at the same time extremely tasty. And just like we make casserole (with whatever we have in the fridge), thus I made this cake. In the fridge I had sour cream, confectionery whipping cream and a packet of cream cheese. I added some chocolate paste, stir and done! The only disadvantage is that it has to stay some time in the fridge so that the ladyfingers can soften and to mix all the flavors. Of course, even more delicious is the next day. If it stays, of course! 🙂
You do not need to follow the recipe exactly. Experiment and you will have a new taste every time! And if you want to be sure that the cream will harden, you can also add a packet of gelatin.
Really quick and easy dessert! Enjoy! 🙂
Here is the recipe:
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Put the sour cream and the cream cheese in a bowl.
Beat with a mixer until a fluffy cream.
Add the confectionery cream and beat again until fluffy.
Be careful not to overdo with the whipping, as the cream may curdle. Once you see that it becomes fluffy, stop.
Add the hazelnut-chocolate cream.
Beat for about 1 minute just long enough to mix everything.
In a deeper plate or a bowl, combine the milk and sweetened cocoa. You can warm the milk slightly to dissolve the cocoa in it. Do not overheat, because when you dip the ladyfingers, they will become soaky.
Dip each ladyfinger for a second on both sides in the cocoa milk.
Arrange the dipped ladyfingers on the bottom of a baking tray measuring about 30/23 cm.
Pour the cream.
Arrange the second row of cookies on top, dipping them in the cocoa milk.
If you want, you can divide the cream into 2 and place another row of ladyfingers in the middle. In this case you will need 36 pieces instead of 24.
Cover with cling film and refrigerate for a minimum of 3-4 hours to set.
It is even more delicious the next day, as the ladyfingers are already really soft from the cream and all the flavors are mixed.
When serving, cut a square piece and serve on a plate.
It is preferable to sprinkle with cocoa before serving, because if you sprinkle the whole cake in the pan, it will moisten over the cake and become crusty.
If you want, you can sprinkle with some chocolate flakes.
Enhoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Put the sour cream and the cream cheese in a bowl.
Beat with a mixer until a fluffy cream.
Add the confectionery cream and beat again until fluffy.
Be careful not to overdo with the whipping, as the cream may curdle. Once you see that it becomes fluffy, stop.
Add the hazelnut-chocolate cream.
Beat for about 1 minute just long enough to mix everything.
In a deeper plate or a bowl, combine the milk and sweetened cocoa. You can warm the milk slightly to dissolve the cocoa in it. Do not overheat, because when you dip the ladyfingers, they will become soaky.
Dip each ladyfinger for a second on both sides in the cocoa milk.
Arrange the dipped ladyfingers on the bottom of a baking tray measuring about 30/23 cm.
Pour the cream.
Arrange the second row of cookies on top, dipping them in the cocoa milk.
If you want, you can divide the cream into 2 and place another row of ladyfingers in the middle. In this case you will need 36 pieces instead of 24.
Cover with cling film and refrigerate for a minimum of 3-4 hours to set.
It is even more delicious the next day, as the ladyfingers are already really soft from the cream and all the flavors are mixed.
When serving, cut a square piece and serve on a plate.
It is preferable to sprinkle with cocoa before serving, because if you sprinkle the whole cake in the pan, it will moisten over the cake and become crusty.
If you want, you can sprinkle with some chocolate flakes.
Enhoy! 🙂
