Scissor Fingers Cake

Just a few little almond slices make these ladyfingers have quite the fingernails!

Yield: Serves 12

Ingredients

  • 18 to 24 ladyfingers, split and divided
  • 2 1-oz. sqs. unsweetened baking chocolate
  • 1/2 cup sugar
  • 1/4 cup water
  • 4 pasteurized eggs, separated
  • 1 cup butter, softened
  • 2 1/4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Garnish: whipped cream, sliced almonds, sprinkles

Preparation

  1. Line the bottom and sides of an ungreased 9" round springform pan with split ladyfingers, trimming off the bottoms to make ladyfingers stand. Set aside. In a double boiler over medium heat, cook and stir chocolate, sugar and water until chocolate is melted and smooth. In a separate bowl, beat egg yolks and gradually add to chocolate mixture, stirring constantly until smooth; cool. Blend together butter, powdered sugar and vanilla; mix well. Add chocolate mixture; stir well and set aside. With an electric mixer on high speed, beat egg whites until stiff peaks form; fold into chocolate mixture. Spoon mixture into lined pan. Arrange any remaining ladyfingers on top. Top with whipped cream and sprinkles. Refrigerate until ready to serve. To serve, remove outer ring of springform pan. Place cake on cake stand. Use a tiny dot of whipped cream to add a sliced almond to each of the ladyfingers to resemble fingernails.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Scissor Fingers Cake Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy