I need some advice/recipes on using lady fingers in tortes/cakes
Posted: 27 October 2008 02:51 AM   [ Ignore ]
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I have seen a few recipes for “tortes” using a springform with the use of lady fingers to line the bottom and outside walls of the pan. It really makes a beautiful presentation. I am seriously considering making something that looks the same for my wedding “cake” but I am just wondering if the lady fingers will remain upright as when you first take it from the pan. The recipe I saw was for a almond torte and it was like a pudding mixture using raw eggs and it was refrigerated until ready to eat. I really do not want to use raw eggs in it and also, the dessert may be sitting out of refrigeration for a total of 2 hours and will need to be substantial enough to hold up to that. I was wondering if there are any recipes using the lady fingers where you might bake the cake in the oven - will the lady fingers hold up to baking? I appreciate any advice as I have never used lady fingers in any recipes. I really do not want the traditional wedding cake as myself and fiance really do not care for overly sweet food items. Basically it will simply serve us for the traditional “cake cutting” photo and I would love to have something unusual, different, easy to make and pretty. Thanks for any response

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Posted: 27 October 2008 06:20 AM   [ Ignore ]   [ # 1 ]
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You can use a ribbon to tie around the outside of the ladyfingers to “hold” them in place if you are concerned they might shift but if you are using them to line the sides of the pan before pouring in a mousse or other soft filling, they’ll stay where you put them (you also line the bottom of the pan with a sponge layer).

Especially for a wedding cake, this would look beautiful.  You just untie the ribbon to do the cake cutting.

Maybe there’s another version of the filling on a different site or check epicurious or google so you don’t have to use raw eggs, but check around the supermarkets in your area because in some locations you can get pasteurized eggs in the shell.

If you bake the ladyfingers a second time, they would become much harder and possible darker and the texture of ladyfingers should be soft and delicate.

You might want to bake a cheesecake and use them to line the sides, but then the cheesecake would have to stay refrigerated until serving.  If there’s gelatin in the almond filling, and you are in a cool room, I think you would be ok for 2 hours.  Or have the venue keep it refrigerated until the last possible moment (I do this for people who choose cheesecake wedding cakes) and bring it out with a flourish….

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Posted: 27 October 2008 01:27 PM   [ Ignore ]   [ # 2 ]
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Oh that is a grand idea and would look so very pretty and also easy.  I am not one for the traditional look and also I need to do it myself so it needs to be easy especially since icing cakes is not my specialty!!!  Any suggestions for easy recipes that will hold up well for about 2 hours tops? Are these chilled tortes comparable in density and composition and “holding power” to baked cheesecake or more comparable to an unbaked cheesecake?  We all love cream cheese a lot and also I do a good lemon curd which might go well with cheese cake but I haven’t a clue what to use as the “fresh” fruit to use on top for garnish with lemon curd. Any other suggestions other than lemon for topping?  The wedding will be in the dead of winter so strawberies are out and I think I would prefer something more on the colors of gold, yellows, greens, creams as those are the colors in my wedding flowers.  I will have 30 guests approximately maximum (probably less), so will a 10 inch springform and a 9 inch do it? I will be using the 10 inch on top of my mother’s (deceased) square fostoria pedestal cake stand so there will be 4 corners “vacant” because of using round pans.  Any suggestions there? 
Thanks so much for your time and suggestions.
Kathy

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Posted: 27 October 2008 02:05 PM   [ Ignore ]   [ # 3 ]
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what a great project and for great ocassion of your own.  love jeanne’s recomendations. 

I think I’ve posted the 1988 video of ROse’s original creamy cheesecake, baked, and w/ ladyfingers, topped with raspberries.  try search blog or reply so I can repost the link

u can always ‘glue’ ladyfingers on a regular frosted cake, same looks.

and how about baking your own ladyfingers and making stripes for the ultimate cake: the Ethereal Pear Charlotte.  you could ommit the italian meringue portion if raw is a concern.

keep up your great task.

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Posted: 27 October 2008 02:28 PM   [ Ignore ]   [ # 4 ]
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Thanks Hector for the great suggestions - I guess the hardest part about the whole thing is making the decision with so many options and recipes!!!  I’m so glad I found this site with the members to give me so many wonderful suggestions and advice.  Thanks again.
Kathy

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Posted: 27 October 2008 04:50 PM   [ Ignore ]   [ # 5 ]
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here you go:  Rose’s Creamy CheeseCake with ladyfingers

http://video.google.com/videoplay?docid=-4430921586905453932&hl=en

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Posted: 27 October 2008 06:12 PM   [ Ignore ]   [ # 6 ]
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Thanks so much Hector - makes me so eager to get Rose’s new cookbook and dvd.

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Posted: 27 October 2008 06:17 PM   [ Ignore ]   [ # 7 ]
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Hi Patrincia, don’t want to dissapoint, but there will be NO dvd on Rose’s new cookbook.  Instead, the movies will be on the Internet and without a fee.  I am working things out to see if these will be downloadable, so you can put it on DVD or tape yourself, or I can do it for you =)

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Posted: 27 October 2008 06:43 PM   [ Ignore ]   [ # 8 ]
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Oh?  Did I misunderstand this, or was there a revision that I didn’t read?

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Posted: 27 October 2008 07:11 PM   [ Ignore ]   [ # 9 ]
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Rose posted on the blog when she went to Gold Medal to tape the movie.  Happens that the term DVD is widelly used when making movies.  Fact is that it has been decided the book won’t include a DVD, instead those movies will be on the Internet.  Several reasons, really, most of them technical.

There are advantages and dissadvantes of DVD on Book vs MOVIE on Internet.  The main advantage of been on the Internet, is that it will be viewable world wide.  If on DVD, there would be needed to be made several version:  PAL, NTSC, Asia, USA, etc.

One dissadvantage on Internet is that not everyone has a fast enough connection, or Internet at all.  But don’t worry, I am cheaping in and will make a DVD or DATA-DVD for everyone that shall need one.  Just send me a few pennies to cover for shipping.  It is something that any good old neighbor computer guy can do for you, too =)

And I just CANT wait!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Posted: 27 October 2008 07:24 PM   [ Ignore ]   [ # 10 ]
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Hector my friend… you are a gem!

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Posted: 28 October 2008 10:47 AM   [ Ignore ]   [ # 11 ]
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Patrincia - 27 October 2008 10:24 PM

Hector my friend… you are a gem!

I couldn’t agree more!!!!!!!!!

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Posted: 28 October 2008 09:23 PM   [ Ignore ]   [ # 12 ]
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KAJcomp, your wedding cake sounds really lovely!  Ladyfingers with a ribbon, cheesecake with lemon curd topping, and maybe a few fresh flowers on top, since the lemon/yellow goes with your flowers!  Martha Stewart also showed a cake in her book on Wedding cakes that has madelines “glued” to the outside, really lovely and charming (madelines are little shell-shaped cakes).

Hector, I agree, you are a gem!  Bravo!

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Posted: 04 November 2008 05:04 PM   [ Ignore ]   [ # 13 ]
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Dear , I have a recipe for tiramissu without using raw eggs , if you are interested , I can write it here.
That is a pic for it , I used ladies fingers"my home made”.

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Posted: 06 October 2009 10:44 AM   [ Ignore ]   [ # 14 ]
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Wow. Thats quite a recipe you’ve got here. I really wanted to know how to cook. I think this will start my lesson.

davidshawn9
Simulation pr?t

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Posted: 06 October 2009 10:48 AM   [ Ignore ]   [ # 15 ]
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Beautiful chahira!

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