An irresistible recipe: How to master the finger-licking cake
Finger-Licking Cake is the perfect blend of crisp meringue, crumbly cake, whipped cream, and fudge cream. The preparation is straightforward, and the result will impress even the most discerning guests.
The name of this dessert is certainly not a coincidence - this delicious cake always finds people eager for seconds. The combination of a crunchy base, sweet fudge cream, and fluffy meringue makes it a dessert that vanishes in the blink of an eye.
Finger-Licking Cake
This cake harmoniously combines different textures - crispiness, crumbliness, and velvety smoothness. It's a dessert that melts in the mouth. Ideal for birthdays, name days, family gatherings, or simply as a treat with afternoon tea.
It's best to start preparing the dessert a day in advance. Finger-Licking Cake should spend at least several hours in the fridge, ideally overnight.
Ingredients:
Crumbly cake:
- 300g plain flour,
- 1 teaspoon baking powder,
- 4 tablespoons icing sugar,
- 150g cold butter,
- 4 egg yolks.
Meringue:
- 4 egg whites,
- 150g sugar,
- 2 tablespoons vanilla pudding mix.
Fudge cream:
- 150g soft butter,
- 400g fudge cream (1 tin).
Whipped cream:
- 600ml double cream (36%),
- 5-6 tablespoons icing sugar,
- 300g mascarpone,
- 1 packet whipped cream stabiliser.
Instructions:
Step 1: Sift the flour into a bowl, add the icing sugar, baking powder, egg yolks, and cold butter, and mix into a smooth dough. Divide it into two parts. Roll one out to the base of a dish about 28x18 cm and bake at 180°C for 20 minutes. Wrap the other part in cling film and refrigerate.
Step 2: Beat the egg whites until stiff peaks form, gradually adding the sugar at the end. Stir in the vanilla pudding mix.
Step 3: Roll out the other half of the dough onto a baking sheet. Then evenly spread the whipped egg whites over it. Bake at 120°C for 20 minutes.
Step 4: In a bowl, place the soft butter. Add the fudge cream and mix until smooth and uniform.
Step 5: Chill the double cream and whip it with the icing sugar and whipped cream stabiliser. Finally, fold in the mascarpone.
Step 6: Spread the fudge cream over the baked crumbly base. Then add the whipped cream with mascarpone and top everything with the crumbly base and meringue.
Step 7: Place the finished Finger-Licking Cake in the fridge for several hours, preferably overnight. After this time, slice into pieces. Enjoy!
