Cream‑filled Fingers
Description
The recipe won't take much time. A very simple cake to make! Making cream‑filled fingers is within everyone's ability. Despite its simplicity and lack of fuss, it turns out very tasty – one piece is never enough! You can make any kind of cream, whether sour‑cream, custard, or cottage‑cheese. This cake can also be made in different thicknesses and lengths, depending on the shape or dish you’ll serve it on. Very delicate, try it if you haven’t. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
In a small pot, combine water, salt, and oil. Place it over heat and bring to a boil.
- 3
Step 3
Add the flour in portions, heating the mixture over low heat while stirring constantly.
- 4
Step 4
When the dough starts to pull away from the sides of the pot, remove it from the heat.
- 5
Step 5
Let the dough cool, then add the eggs one at a time, mixing it thoroughly with a spoon each time.
- 6
Step 6
It should result in a fairly soft, not thick, but also not liquid dough. If the dough is very thick, it will be hard for it to rise, and if it’s overly liquid, it will spread out during baking.
- 7
Step 7
On a baking sheet lined with parchment paper or a silicone mat, pipe the ready dough using a spoon or a pastry syringe, following the principle of making eclairs.
- 8
Step 8
Bake “fingers” at 180 °C for about 20–30 minutes until golden brown.
- 9
Step 9
For the cream, combine sour cream and condensed milk. Whisk.
- 10
Step 10
Dip each “finger” into the cream one after another, then place them on the plate on which you will serve the dessert. It is very convenient to use a removable mold for this purpose. However, you can also arrange the pieces in a circle, an oval, or a square on any flat dish.
- 11
Step 11
Let the resulting cake rest. I put it in the refrigerator overnight.
- 12
Step 12
Decorate as your imagination suggests. I have melted chocolate and nuts. The cream‑filled fingers are ready!
- 13
Step 13
Ready. Serve at the table.