The Cake with Ladyfingers and Hazelnut Custard is an easy and quick spoon dessert. You can prepare the hazelnut cream a day in advance and keep it in the fridge, then assemble the Cake with Ladyfingers the next morning.
If you wish, you can make the classic custard instead of the hazelnut one or the chocolate one. Anyway, below are the best recipes in case you want to try them.
But obviously, I guarantee that this Cake with Ladyfingers and Hazelnut Custard is fabulous!! We finished it on the surface with some Italian meringue and sprinkled with cocoa powder, and they licked their lips.
Now, right after the photo, let’s find out how to prepare this Cake with Ladyfingers!!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Cake with Ladyfingers and Custard
- 7 oz ladyfingers
- as needed coffee
- 4 1/4 cups milk
- 6 oz toasted hazelnuts (peeled)
- 1/3 cup all-purpose flour
- 1 cup sugar
- 1 tsp vanilla extract (or vanillin)
- 2 egg yolks
- as needed meringue (Italian)
Tools
- 1 Saucepan
- 1 Springform pan 8 2/3 inches in diameter
- 1 Whisk
- 1 Blender
Preparation of Cake with Ladyfingers and Custard
To prepare the Cake with Ladyfingers and Custard, first prepare the hazelnut custard: toast the hazelnuts and chop them coarsely.
Place the toasted hazelnuts, 1/2 cup of milk, and sugar in a blender and blend until smooth.
In a saucepan, beat the 2 egg yolks with the whisk, then add the hazelnut cream obtained earlier and the remaining milk.
Add the sifted flour, stirring constantly with the whisk to avoid lumps, and place over the heat.
Cook the hazelnut custard for 6 or 7 minutes, stirring occasionally to prevent sticking until it thickens.
Once ready, place it in a glass bowl, cover with cling film in contact with the custard, and let it come to room temperature.
Meanwhile, prepare the coffee and let it cool.
Once the custard is at room temperature, dip the ladyfingers in the coffee and line the bottom and sides of an 8 2/3-inch springform pan without leaving gaps.
If needed, break some ladyfingers to cover spaces.
Pour the hazelnut custard into the ladyfinger shell and smooth the surface. If you have leftover ladyfingers, cover the top as well.
Let it rest in the refrigerator for at least 2 hours.
Prepare the Italian Meringue once the cake is cold, then cover it on the surface and sides, sprinkle with cocoa powder if desired, and serve.
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How to Store the Cake with Ladyfingers and Custard
You can store it in the refrigerator for 2 days in a well-sealed airtight container.
If you prefer, you can freeze it and then let it thaw in the refrigerator before serving.
Other Recipes
If you want to see other types of recipes, you can return to HOME.
FAQ
Can I replace ladyfingers with Pavesini or other cookies?
Of course, but be careful when soaking them because Pavesini break very easily.
