Finger-licking cake: A sweet symphony of textures

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.

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!