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1
Sift the cake flour.
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2
Preheat the oven to 180C.
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3
Separate the egg yolks and whites.
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4
Add granulated sugar little by little while beating, and make a stiff meringue.
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5
Next, add the egg yolks and beat in well.
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6
(It will be difficult to pipe the batter if it's not beaten very well.)
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7
When the batter is stiff and sticks to the beaters, sift the cake flour again into the batter.
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8
Fold the flour in gently and add a small amount of vanilla essence.
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9
You can omit the vanilla essence if you prefer.
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10
Put the batter into a piping bag fitted with a circular nozzle, and pipe out two rows of sticks.
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11
Sprinkle with powdered sugar and bake for 13~15 minutes or until browned in a 180C oven.
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12
Make the same batter again, and make the bottom crust of the no-bake cheesecake.
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13
Use the same nozzle and and pipe a circle to make a large disc shape.
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14
Sprinkle with powdered sugar and bake as in Step 7.
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15
When it has finished baking, cut it to fit the inside the circular mold.
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16
Put it inside the mold upside down, and pour in the no-bake cheesecake batter (or any cake batter of your choice).
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17
If you are making the cheesecake in a pound cake mold, pipe out the ladyfingers so they stick to one another, sprinkle with powdered sugar and bake as in Step 7.
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18
Cut to fit inside the poundcake mold.
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19
Put the baked ladyfingers inside the mold upside down, and pour in the no-bake cheesecake batter.
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20
Cut the sides and bottom of the ladyfingers to make them uniform, and stick on the sides of the finished cheesecake.
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21
This is a decorated cake version...
