How To make Lemon Lady Finger Cake (Elegant but Easy)

Lady Finger Lemon Dessert

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Making Real Tiramisu with Homemade Ladyfingers

Tiramisu is so easy to make, that it's not much added effort to just go ahead and make your own homemade lady fingers along with it. Your tiramisu will never be the same... in a good way I mean.

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Ladyfinger Lemon Cake

When I was young I lived next door to a boy named David. We were the same age, had similar interests and spent a lot of time together growing up. His mother used to make this Ladyfinger Lemon Cake all of the time. Years later, this cake came up in a conversation with my mother and I could not believe she still had the recipe, hand written by David's mother herself! Luckily, my mother had asked her for the recipe way back when. When I read it I couldn't believe how easy it was to make! All you need is 2 boxes of Lemon Pie Filling and Dessert Mix, the ingredients required for the two boxes and a big bag of lady fingers. That is it! Not only is this a fabulous mix for making Lemon Meringue Pie, this recipe is an absolutely delicious alternative. This is a fabulous dessert that will impress every time!

Professional Baker Teaches You How To Make LADYFINGERS!

You're almost to the top of Ladyfinger Mountain, and now it's time to master the most difficult of the ladyfinger recipes, the Raspberry Lemon Torte! Watch as Chef Anna Olson walks you through all of the steps you'll need to master this incredible recipe!

Don't forget to check out the recipe below and to tell us how it turned out in the comments!

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Ingredients

1 recipe lady finger batter
½ cup fresh lemon juice
1 cup sugar, divided
4 large egg yolks
½ cup unsalted butter, at room temperature
1 Tbsp finely grated lemon zest
1 ½ cup whipping cream
2 cup fresh raspberries

Directions

1. Preheat the oven to 400 F and line 2 baking trays with parchment paper. Trace an 8-inch circle on one sheet of parchment and flip it over so the ink is on the bottom.

2. Prepare the lady finger batter (as above) and fill a piping bag fitted with a plain tip. Pipe a spiral of batter, following the circle and pipe spiraling inward to fill the circle. On the second baking tray, pipe 18 to 22 ladyfingers about 3 inches long. Bake for about 8 minutes (the circle of batter will take about10 minutes) and allow the ladyfingers to cool on the tray before lifting off.

3. For the lemon mousse, bring the lemon juice and ½ cup of the sugar up to a simmer. In a separate bowl, whisk the egg yolks with the remaining ½ cup of sugar. Slowly pour the lemon syrup into the eggs while whisking and then return the entire mixture to the pot. Whisk this over medium heat until it just begins to bubble, about 2 minutes, then remove this from the heat and whip with electric beaters or in a stand mixer until cool. Add the butter and zest and beat in until smooth.

4. Whip the cream to a soft peak and fold this into the lemon mixture in two additions.

5. To assemble the torte, place the disc of ladyfinger cake in the bottom of an ungreased 9-inch springform pan. Trim bottom of the lady fingers so they can stand upright around the inside edge of the pan, and so that they are the same height as the pan (2-inches). Arrange these in the pan. Spread a 1-inch layer of mousse over the cake and arrange half of the raspberries overtop. Spread the remaining mousse over the berries and use an offset spatula to ensure the mousse is level. Chill the torte for at least 4 hours.

6. To serve, remove the springform ring from the pan and slide the torte onto a serving platter. Arrange the remaining 1 cup of raspberries on top of the torte and serve.

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Tiramisu | Basics with Babish

This episode is sponsored by Moccamaster. You can be one of 10 people to win one of these Babish branded Moccamasters. Click here to enter: 

Recipe: basicswithbabish.co/basicsepisodes/tiramisu

Music: “Sweet Berry Wine” by Blue Wednesday


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Ultimate Lemon Meringue Layer Cake | Cupcake Jemma

FULL SIZE CAKE ALERT!!! It seems like months since we've got to make any proper cakes at C&D... Oh wait - it is months since we've got to make any full size cakes at C&D! But never fear - Sally's back with a PROPER CAKE for you guys. And cakes don't come much more proper than this: A delicious fresh lemon sponge, lemon curd, lemon buttercream and TOASTED Swiss Meringue icing! If you're pushed for time you can always just stick with the sponge and buttercream and you've still got yourself a banging lemon cake, but I'd recommend giving the full cake a go if you can! As always, let us know how you get on, and don't forget to tag me (@cupcakejemma) and Sally (@sallydells) on Instagram so we can see your bakes, and use the hashtag #cupcakejemma so we can see what you've been up to!

INGREDIENTS:

For the Lemon Sponge:

For the size I made (4 x 9 tins)
625g Butter
625g Caster Sugar
625g Self Raising Flour
10 eggs
8 tbsp lemon juice
The Zest of 8 Lemons

For a smaller cake (4 x 6 tins)
375g Butter
375g Caster Sugar
375g Self Raising Flour
6 eggs
6 tbsp lemon juice
The Zest of 6 Lemons

For the Lemon Curd:
Zest of 1 Lemon
65g Caster Sugar
65ml Lemon Juice
3 Egg Yolks
1 Whole Egg
50g Cold Chopped Butter
For the Lemon Buttercream

Filling only:
200g Butter
320g Icing Sugar
3-4 tbsp lemon juice

Whole cake (filling and coating):
400g Butter
640g Icing Sugar
6-8 tbsp lemon juice

For the Swiss Meringue Icing:
3 Egg Whites
225g Caster Sugar

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