Home
Recipes
The Blog
Ladyfingers dough recipe
2016-06-14
- This Recipe
- Cuisine: French Cuisine
- Course: Base, Cake For Layer Cakes
- Difficulty: Intermediate
- Category: Base
- This Post
- Chef : François
- Category: Recipe
- Posted on: Tuesday June 14, 2016
- Comments : 4 Comments
-
Languages :
English | 
Français
- Ingredients
- Eggs,
La version Française se trouve ICI |
The Ladyfinger biscuit is used in many pastries and cakes |
Recipes using Ladyfingers   
All the recipes using Ladyfingers are HERE |
Ingredients
 | 3 Eggs. ⅓ Cup or 150 grams½ teaspoon Cream of Tartar (1 gram)½ Cup Sugar (100 grams)⅔ Cup Flour (100 grams)1 teaspoon Baking Powder (3 grams) |
Ingredients
 Separate the Eggs (3) and place in the mixing bowl, then wait30 minutes for them to warm up |
 |
Whipping the egg whitesAdd in theCream of Tartar (½ teaspoon or 1 g) |
 |
 | Whisk the egg white to soft peak for 5 minutes on medium speed |
 The Medium Speed is important. One mistake you want to avoid is to beat the whites on Maximum Speed from the start |
 |
 | After 5 minutes , add half of theSugar (4 Tablespoons or 50 g) |
 | After 5 minutes , add the remaining of theSugar (4 Tablespoons or 50 g) |
RésultatBeata few minutes until whites are fully whipped and firm |
 |
 |
 |
 | You may also add Meringue Powder and beat for a few minutes |
 | Add in and whip the Egg Yolks |
Sift the Flour (⅔ Cup or 100 g) andBaking Powder (1 teaspoon or 3 g) together over the mixing bowl containing the egg whites |
 |
Folding, Step #1Gently fold the mixture with a hand whisk |
 |
 | For the first step, the whisk is the best tool, but not to whisk ! Use it to fold simply and gently |
 | Folding, Step #2Gently fold the mixture with a rubber spatula |
 |
This is the final texture. You may see a few lumps, which is fine. |
 |
Using a Pastry BagFill a Pastry Bag with the mixture |
 |
The pastry tip size depends on what you are trying to do |
 |
 |  Push and squeeze the Pastry Bag inside the tip firmly to avoid the batter to go out the Pastry Bag while you are transferring your batter |
 | The Pastry Bag is the best tool to line up the dough before baking. However in some cases, you may pour the dough and use a long spatula to spread it, simply |
 | CirclesYou may want to pipe out in circles, on a baking sheet lined with parchment paper or a silicon mat |
 |
"Glued" Lady fingers for a cakeYou may want to pipe out ladyfingers as well |
 |
 |
 | Leave some space between the ladyfingers |
 |
Individual Lady fingersFor individual lady fingers, I use a special mold called "silform"La Bovida 36 Rue Montmartre 75001 Paris |
 |
 |
 |
Before bakingYou want to sprinkle icing sugar, 3 times |
 |
Baking Bake in preheated oven at 380 °F / 190 °C, for 10/15 minutes |
 |
 | I leave the oven door slightly open to lower the humidity in the oven |
Result |
 |
Removing the silicon matDo not peel the parchment paper (or silicon mat), you could tear your cake : place another baking mat |
 |
Flip over |
 |
Peel the baking mat |
 |
The other recipe of Cakes For Layer Cakes |
Recipes using Ladyfingers
All the recipes using Ladyfingers are HERE |
Recipes...
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Homemade Honolulu style Poke Bowl
The Easy 10 Minute Classic Tiramisu Recipe
Pierre Hermé’s Pistachio Ice Cream
Salmon Lobster Wellington Recipe
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
French Sausage in Brioche (“Saucisson Brioché”)
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
The Bilbao Brunch
Cyril Hitz’s French Fougasse Bread
Qin’s Chinese Chicken Barbecue
Thomas Keller’s Dog Treats
Lenôtre’s Raisins Grand Marnier Bread
Jacquy Pfeiffer’s Christmas Sablés Cookies
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
Alice Waters’ Buttermilk Waffles
Thomas Keller’s Financiers (French Almond Cookies)
Conticini’s Chocolate Pound Cake
Easy Mexican Chicken Tacos
Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
Barbecue Pork Ribs, Highland Park style
French Mango Coconut Charlotte
Easy and Delicious French Crêpes Recipe
3 Eggs
½ teaspoon Cream of Tartar (1 g)
½ Cup Sugar (100 g)
⅔ Cup Flour (100 g)
1 teaspoon Baking Powder (3 g)
Comments for This Recipe
Ladyfingers we buy in supermarkets are dried out (for longer preservation).
So if you want to dry them, just let them rest at room temperature, or at low temperature in the oven (220 °F / 100 °C)