{"id":14529,"date":"2013-02-11T14:40:00","date_gmt":"2013-02-11T19:40:00","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=14529"},"modified":"2017-03-28T07:44:55","modified_gmt":"2017-03-28T11:44:55","slug":"ladyfinger-recipe","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2013\/02\/ladyfinger-recipe.html","title":{"rendered":"Ladyfinger wrapped Cheesecake"},"content":{"rendered":"

Our contributor, Miso of Miso Bakes<\/a>,<\/em> is here with a new recipe for Valentine’s Day \u2026<\/em><\/p>\n

This Valentine\u2019s Day, I wanted to keep it simple.\u00a0 I realized most people prefer rich cheesecakes or silky mousse cakes during this loving holiday, so I figured a sugarpaste or buttercream tutorial would not be too practical.<\/p>\n

Today, I would like to share how to make ladyfingers.\u00a0 They are a must when it comes to making tiramisu and Charlotte Russe mousse cakes.\u00a0 You may definitely use this recipe if you would like to create the mentioned cakes.\u00a0 However, this time around, I used ladyfingers to decorate a cheesecake\u2026 that I purchased from my favorite bakery!\u00a0 I told you I was keeping it simple, right?\u00a0 If you aren\u2019t pressed for time and have a favorite recipe, please feel free to bake it the day before and keep it well chilled.<\/p>\n

\"Cheesecake<\/p>\n

Cheesecakes are divine, but to be honest, they are quite plain in appearance.\u00a0 By all means, is perfect the way it is for those summer night barbecues or potluck, but for Valentine\u2019s Day, you want your cheesecake to be dressed appropriately, too!<\/p>\n

\"Cheesecake<\/p>\n

LADYFINGERS<\/strong>
\nrecipe by Miso Bakes<\/a><\/p>\n

\u00a0Ingredients:<\/em><\/p>\n

4 large eggs, separated
\n35 grams of sugar (for yolks)
\n65 grams of sugar (for egg whites)
\n70 grams all-purpose flour
\n30 grams cornstarch
\n1 teaspoon vanilla extract<\/p>\n

STEP 1:<\/strong>\u00a0 Preheat your oven to 350 F.\u00a0 Spray 2 half-sheet pans (13×18) with nonstick spray and line with parchment.\u00a0 Measure the height of the cake.\u00a0 With a marker and small ruler, draw a line that is about half an inch taller than the height of the cake or mold.\u00a0 Lightly spray top of parchment with nonstick.<\/p>\n

STEP 2:<\/strong>\u00a0 Mise-en-place: Prepare sugar, separate eggs, sift dry ingredients together and set aside.\u00a0 It helps to coordinate your bowls since the recipe calls for two different measurements of sugar.<\/p>\n

STEP 3:<\/strong>\u00a0 In a stand mixer bowl, break the yolks and add vanilla extract and sugar.<\/p>\n

STEP 4:<\/strong>\u00a0 Whip on medium-high speed until the batter falls into itself in thick ribbons. \u00a0<\/strong>Transfer batter into a clean bowl and wash the stand mixer bowl, making sure there are no traces of egg yolk remaining. Dry the bowl with a kitchen towel. If there are traces of fat in your bowl or if your bowl is wet, your meringue will never happen. You will be heartbroken.<\/p>\n

STEP 5:<\/strong>\u00a0 Pour egg whites (make sure you have no traces of yolk in your whites) into bowl and whisk at medium-high speed until it looks like cappuccino foam.<\/p>\n

STEP 6:<\/strong>\u00a0 With the mixer still running, rain in sugar in three additions. Beat until your meringue is glossy and it looks like shaving cream.<\/p>\n

STEP 7:<\/strong>\u00a0 When you gently pick your whisk up, the meringue should have a little stiff peak. Or, if you feel brave enough, grab the bowl and flip it over. The meringue should cling onto the bowl and not plop out.<\/p>\n

STEP 8:<\/strong>\u00a0 Take a scoop of the meringue and fold it into your egg yolk mixture.\u00a0 We call this the sacrifice as its purpose it lighten the thickness of the yolk batter before we fold more of the meringue in.\u00a0 Once sacrifice is incorporated, fold in half of the remaining meringue until majority is incorporated but streaks of meringue still remain. (Picture 8)<\/p>\n

STEP 9:<\/strong>\u00a0 Gently add half of the dry mixture and again, fold until a few streaks of flour remain.<\/p>\n

STEP 10:<\/strong>\u00a0 Fold in remaining meringue.\u00a0 Fold in remaining dry.\u00a0 Your final product should look like this.<\/p>\n

STEP 11:\u00a0 <\/strong>Put batter into piping bag with round piping tip.\u00a0 I wanted skinny fingers so I used a tip that was about 1 centimeter wide.\u00a0 Pipe batter into fingers. Or, if you\u2019re using the fingers as a band* around a cake, pipe side by side for easier application.\u00a0 You may also pipe letters with the batter.<\/p>\n

STEP 12:\u00a0 <\/strong>Dust twice with powdered sugar.<\/p>\n

STEP 13:<\/strong>\u00a0 Bake for approximately 10-12 minutes.\u00a0 Time may vary depending on size and oven.<\/p>\n

NOTE<\/strong>:\u00a0 If you are going to use the fingers as a band around a cake, measure the circumference of your cake so you know how long your band needs to be.<\/p>\n

Completing the cheesecake:<\/em><\/p>\n

STEP 14:\u00a0 <\/strong>Melt a handful of chocolate in a bowl over a pot of simmering water. Make sure the bowl does NOT touch the water.\u00a0 Or, if you would like, you may microwave the chocolate in a bowl at 30-second increments.<\/p>\n

STEP 15:<\/strong>\u00a0 Pull cheesecake out of fridge.\u00a0 Using a spoon or spatula, spread a thin layer of chocolate on bottom half of fingers.<\/p>\n

STEP 16:<\/strong>\u00a0 Adhere to cake. Continue all around.<\/p>\n

STEP 17:\u00a0 <\/strong>Tie a ribbon if you would like, and garnish to liking. I kept it simple and used strawberries. If you would like, you may brush the top of berries with a bit of warmed and strained apricot jam for a nice gloss.<\/p>\n

\"Cheesecake<\/p>\n

I had extra batter, so I piped separate fingers, dusted them with cocoa and powdered sugar along with a sprinkling of almonds before I baked. They make wonderful accompaniments to coffee or tea.<\/p>\n

\"Ladyfinger<\/p>\n

Happy Valentine\u2019s Day!<\/p>\n","protected":false},"excerpt":{"rendered":"

Our contributor, Miso of Miso Bakes, is here with a new recipe for Valentine’s Day \u2026<\/p>\n

This Valentine\u2019s Day, I wanted to keep it simple. I realized most people prefer rich cheesecakes or silky mousse cakes during this loving holiday, so I figured a sugarpaste or buttercream tutorial would not be too practical.<\/p>\n

Today, I would like to share how to make ladyfingers. They are a must when it comes to making tiramisu and Charlotte Russe mousse cakes. You may definitely use this recipe if you would like to create the mentioned cakes. However, this time around, I used ladyfingers to decorate a cheesecake\u2026 that I purchased from my favorite bakery! I told you I was keeping it simple, right? If you aren\u2019t pressed for time and have a favorite recipe, please feel free to bake it the day before and keep it well chilled.<\/p>\n","protected":false},"author":3,"featured_media":14534,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[295,99,47,212],"tags":[],"class_list":{"0":"post-14529","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog","8":"category-miso-bakes","9":"category-recipes","10":"category-valentines-day","11":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/14529","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=14529"}],"version-history":[{"count":16,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/14529\/revisions"}],"predecessor-version":[{"id":25976,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/14529\/revisions\/25976"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/14534"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=14529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=14529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=14529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}