How to Make a Ladyfinger Cake

Garnish the cake with mixed berries or lemon slices and mint leaves.

This is a no-bake lemon ladyfinger cake. This cake is an especially nice dessert to serve in the summertime, since it has a very light taste, but it can be enjoyed any time of year.

Things You'll Need

• Spring-form pan
• Three 3-oz packages ladyfingers
• 1 package unflavored gelatin
• 1/4 cup cold water
• 8 eggs, separated
• 1 cup of sugar
• Juice of 3 lemons
• 1 cup of heavy whipping cream, whipped and sweetened with sugar to taste

Instructions

1. Line the sides and bottom of a buttered 10-inch spring form pan with ladyfingers. Set aside. Combine one package of unflavored gelatin and 1/4 cup of cold water in bowl; let soak for 5 minutes.

2. Beat the 8 egg yolks, one cup of sugar and lemon juice from 3 lemons in a bowl. Place in top of double boiler. Cook over hot water in double boiler, stirring constantly, until mixture coats a spoon, about 3 to 5 minutes. Stir gelatin mixture into egg yolk mixture; stir until gelatin is completely dissolved. Remove from heat and let cool slightly.

3. Beat egg whites in a bowl until stiff; carefully fold into egg yolk mixture. Pour mixture into ladyfinger-lined spring form pan. Refrigerate until firm (for several hours or overnight). Top cake with sweetened whipped cream before serving.