Refrigerated Ladyfinger Cake
Views: 12110
Submitted by: Antillean Eats
Submit date: November 6, 2018, 7:21 pm
Information
This is a delicious refrigerated cake using Lady finger. It is nice sweet a creamy cake that is very popular in Curacao on the holidays.
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Ingredients
- 1 package ladyfinger cookies
- 1 medium can (about 10 oz) crushed pineapple in juice
- 1 lime
- 1 egg yolk
- 1 cup sugar
- 1/2 lb (2 sticks / 1 cup) butter, softened
- 1 bottle Avoset whipping cream, chilled
- Chocolate sprinkles, for decoration
- Rum, to taste (optional)
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Preparation
- Using a hand mixer, beat the softened butter and sugar together until smooth and creamy.
- Beat the egg yolk, then gradually mix it into the butter and sugar mixture until well combined.
- Drain the crushed pineapple, reserving the pineapple juice in a separate bowl or glass. Add the drained pineapple to the butter mixture.
- While mixing slowly, squeeze the lime juice into the pineapple mixture and continue mixing until well combined.
- Add a small amount of water and sugar to the reserved pineapple juice, if needed, adjusting the sweetness to taste.
- If the cake is being prepared for adults, add a little rum to the pineapple juice mixture, to taste.
- Dip each ladyfinger into the pineapple juice mixture for about 4 seconds, just long enough to moisten it without making it too soft. Arrange the soaked ladyfingers in a single layer in the bottom of a glass baking dish.
- Spread a layer of the pineapple-butter mixture over the ladyfingers. Repeat the layers of soaked ladyfingers and pineapple-butter mixture until all of the mixture has been used.
- Whip the chilled cream until light, fluffy, and able to hold soft peaks. Spread the whipped cream evenly over the top of the cake.
- Decorate the top with chocolate sprinkles.
- Cover and refrigerate for at least 4 hours, or until thoroughly chilled and set. For the best texture, refrigerate overnight.
- Slice, serve chilled, and enjoy!