Cakes
No-Bake Ladyfinger Cake: Layers of Sponge Fingers and Whipped Cream That Set Overnight, No Oven
A no-bake ladyfinger cake layered with cocoa and plain sponge fingers, lemon-set whipped cream and a chocolate drizzle.
Instructions
Prepare the gelatin: Dissolve the lemon gelatin mix in 3/4 cup plus 1 tablespoon (200 ml) hot water. Stir until completely dissolved, then let it cool.
Make the cream: Whip the cold heavy cream with the powdered sugar until stiff. Add the cooled gelatin and whip briefly, just until combined.
Assemble the cake: Line a springform pan (about 9 inches / 23 cm) with parchment paper and arrange a layer of cocoa sponge fingers on the bottom.
Spread part of the cream over the sponge fingers in an even layer.
Add a layer of plain sponge fingers and top with more cream.
Repeat with another layer of cocoa sponge fingers, cream and plain sponge fingers, smoothing each layer.
Spread the remaining cream over the last layer of sponge fingers.
Make the glaze: In a small bowl, combine the milk chocolate and heavy cream. Warm gently, stirring, until smooth.
Finish: Drizzle the chocolate glaze over the top with a spoon to make irregular streaks.
Chill the cake in the refrigerator overnight until set.
Serve: The next day, cut the cake into slices and serve.
- Chill the cake overnight (about 8 hours) so the sponge fingers soften and the cream sets.
- Pan size and number of servings are not given in the source recipe; a 9-inch (23 cm) springform pan and 12 slices are a good guide.
- Use cold cream and good-quality sponge fingers and cream for a fluffy, delicate result.