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Sour Cream and Ladyfingers Cake

Nadia GalinovaNadia Galinova
Sour Cream and Ladyfingers Cake
Image: Nina Ivanova Ivanova
1 / 3
Preparation40 min.
Тotal40 min.
"This is one of those cakes that you cant just try - you will want to eat it all"


  • ladyfingers - about 33 pcs.
  • sour cream - 14 oz (400 g)
  • fig jam - 7 oz (200 g)
  • sugar - 2 tbsp.
  • milk - 1/2 cup (100 ml)
  • walnuts - ground for sprinkling
  • coconut shavings - for sprinkling

How to cook

Mix the cream with the juice (liquid) from the fig jam. If it is not sweet enough to your taste, add the sugar and mix it well again.

Arrange the first row of ladyfingers in a cake pan with removable bottom. My cake pan is round and so I had to cut corners and small pieces of ladyfinger to get a full row of ladyfingers.

It would be easiest to have a rectangular cake tin, but if you don't have one, you can also use a round one.

Warm the milk slightly and sprinkle it lightly on the ladyfingers, but do not overdo it, as the ladyfingers will soften from the cream. Pour one part of the cream on top (you need to divide the cream into 3 parts).

Cut the figs from the jam into thin slices and arrange them on top of the cream. Arrange a second row of lady fingers and repeat the process. Finish off with ladyfingers and cream.

Sprinkle the ladyfinger cake with ground walnuts and coconut shavings.

Put the cake in the refrigerator overnight, so that the ladyfingers can soften.

Cake tin with a diameter of 6″ (15 cm) - 3 rows of lady fingers.


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