070-346 100-101 70-346 70-463 700-501 70-412 C4090-958 EX200 070-463 70-331 70-457 HP0-J73 070-412 C_TFIN52_66 MB6-700 70-414 MB5-705 MB6-886 070-486 C4040-108 M70-101 M2020-615 NS0-156 070-458 070-688 117-101 1Z0-899 250-310 300-206 642-813 70-178 70-686 98-349 BH0-013 C_GRCAC_10 C_TAW12_70 C_TB1200_88 C2040-406 C4040-224 M70-201 N10-005 NS0-145 PMI-001 070-177 070-336 070-337 050-80-CASECURID01 070-332 070-573-Csharp 074-343 1Z0-522 1Z0-532 1Z0-597 250-371 312-76 350-080 640-878 642-883 642-887 642-980 700-301 70-341 70-481 70-484 70-498 70-646 98-361 98-366 A30-327

Lady Fingers


I have to admit that the only reason I made these was that I couldn’t get a hold of them at the supermarket, and I was planning

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to make tiramisu. But they turned out better than expected and tastes kind of like sponge. The leftovers disappeared pretty fast.

I found the recipe at Cupcake Project, this is just a metric version:

  • 4 eggs
  • 2 tbsp + 1,5 dl sugar
  • 2,4 dl flour
  • 1 tsp baking powder

Preheat oven to 200 degrees.

Get your baking trays ready, lined with greaseproof paper.

If you’re lucky enough to own a pastry bag, get it ready, if not use a ziplock bag or something similar (I didn’t even have that), and cut a hole in one corner AFTER you’ve filled it up.

Beat the egg whites until stiff, add sugar slowly and beat until stiff and glossy.

Beat egg yolks and remaining sugar in a separate bowl until you get a thick and pale cream.

Mix flour and baking powder in the measuring cup.

Add half the egg whites in the yellow crem, fold gently together.

Fold in the flour mixture and the rest of the egg whites.

Fill your bag and have fun creating your ladyfingers. Don’t cut the hole too big (I did).


You don’t have to use these as an example, after all this was my first try.

Bake for 8 minutes, or until they look done.

Remember to eat the weirdly shaped ones before anyone sees them.

cat tongues

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