Cake “Fingers”

Well known to all of us cookies "Ladies fingers" can easily be prepared from a custard batter.

Cake “Fingers”
Cake “Fingers”
4.8 (95%) 4 votes

90 min.
10 pers.
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 


  • 220-250 ml of water
  • 4 eggs
  • 150 gr of flour
  • 100 g of butter
  • a pinch of salt

Cream for fingers (optional):

  • 500 g of sour cream 20-25%
  • 250 g of sugar

Author: /

Recipe for cooking at home

  1. In a saucepan, mix the water with butter and a large pinch of salt. Continuously, stirring, bring the oil to the boil.
  2. Meanwhile, sift the flour through a sieve into a bowl.
  3. Immediately after boiling the oil, add all the flour at once to the pan, remove from heat and quickly blend homogenous dough with a spatula. Occasionally stir the dough first with a spatula, and then with hands, let it cool to a slightly warm temperature.
  4. In warm (but not hot) dough add raw eggs, thoroughly kneading after each of them until complete homogeneity.
  5. Get a very soft and shiny dough, mix it with a spoon.
  6. Fill the pastry with a pastry bag, syringe or bag (cut off later).
  7. Put small pieces of custard batter on a baking sheet, pre-wrapped with parchment paper.
  8. Bake the brewed fingers for 15 minutes at 220 ° C, then reduce the temperature to 180 ° C and bake for another 5-10 minutes until cooked.
  9. Remove the prepared fingers from the brewed dough from the oven, remove from the baking tray and allow to cool. You can serve them to tea already in this form.
  10. If you want to make a cake: mix the sour cream with a mixer at a low speed with sugar and a pinch of vanillin.
  11. Put a layer of cookies in a deep dish or salad bowl (if you plan to get the cake out of the mold – it needs to be covered with food film inside, so that you can turn the contents over to another dish).
  12. Cover the custard fingers with sour cream.
  13. Cover with the next layer of cookies and cover with cream.
  14. Thus, add up the whole cake, alternating layers of fingers and cream, until all the ingredients run out. Decorate the cake to your taste or cover the edges of food film and put it away for the night (at least 4 hours) in the fridge for impregnation. The present cake can be served to the table, or first turn it to a dish, remove the film and decorate the surface. Bon appetit!
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