Finger-licking cake: A sweet symphony of textures
Finger-Licking Cake is the perfect blend of crispy meringue, crumbly cake, whipped cream, and fudge cream. The preparation is straightforward, and the result will impress even the pickiest guests.
The name of this dessert is certainly not accidental – this delicious cake always has people coming back for seconds. The combination of a crunchy base, sweet fudge cream, and fluffy meringue makes it a dessert that disappears in an instant.
Finger-Licking Cake
This cake perfectly combines different textures – crispiness, crumbliness, and velvety smoothness. It's a dessert that melts in your mouth. It's ideal for birthdays, family gatherings, or simply as a treat with afternoon coffee.
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:
- 2 1/2 cups all-purpose flour,
- 1 teaspoon baking powder,
- 4 tablespoons powdered sugar,
- 2/3 cup cold butter,
- 4 egg yolks.
Meringue:
- 4 egg whites,
- 3/4 cup sugar,
- 2 tablespoons vanilla pudding mix.
Fudge cream:
- 2/3 cup soft butter,
- 1 can (400 g) fudge cream.
Whipped cream:
- 2 1/2 cups heavy cream (36%),
- 5-6 tablespoons powdered sugar,
- 1 1/4 cups mascarpone,
- 1 packet whipped cream stabilizer.
Instructions:
Step 1: Sift the flour into a bowl, add powdered sugar, baking powder, egg yolks, and cold butter. Mix into a smooth dough. Divide it into two parts. Roll one out into the base of a dish about 28 x 18 cm and bake at 175°C (350°F) for 20 minutes. Wrap the other part in plastic wrap and refrigerate.
Step 2: Beat egg whites until stiff peaks form, gradually adding sugar at the end. Add the vanilla pudding mix and mix.
Step 3: Roll out the other half of the dough onto a baking sheet. Then spread the whipped egg whites evenly. Bake at 120°C (250°F) 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 heavy cream, then whip it with powdered sugar and whipped cream stabilizer. 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 with the crumbly base with meringue.
Step 7: Place the finished Finger-Licking Cake in the refrigerator for several hours, preferably overnight. After this time, cut into pieces. Enjoy!
