These cakes are shaped like a finger or a teardrop: they are served as is, or stacked one on top of the other and filled with cream, jam, or buttercream. They also go well with a fruit salad.
Ingredients :
3 large eggs
80 g of powdered sugar
A capful of vanilla extract
80g of flour, sifted twice
30 cl of fresh cream at 38 %
Icing sugar for decoration
Makes approximately 40 cakes (or 20 double cakes)
Butter two baking sheets, or place waxed paper on them.
Beat the eggs and sugar until the mixture is creamy and thick, and forms a ribbon when you lift the whisk. You can do this with an electric mixer or by hand, using a double boiler.
Add a few drops of vanilla extract, then gradually incorporate the flour. Transfer this mixture to a piping bag fitted with a 1 cm nozzle. Pipe fingers or drops onto parchment paper or a silicone baking mat, spacing them well apart.
Bake for about 7 minutes in the center of a hot oven (220°C/425°F); they should be lightly browned. Carefully place them on a wire rack and let them cool.
Once they have cooled, you can store them in a tin box.
To serve, whip the cream and spread it between two cakes. Sprinkle with icing sugar.
Variations:
You can also fill these cakes with chocolate whipped cream, or dip them in melted chocolate, or simply dust them with icing sugar instead of filling them. Or just spread jam or buttercream on a single cake.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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