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1
Line the baking tray with parchment paper.
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2
Sift the cake flour.
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3
Crack and divide the eggs into yolks and whites.
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4
Preheat the oven to 190C.
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5
Place the egg whites into a bowl and mix with an electric beater.
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6
Add the granulated sugar gradually to make a firm meringue.
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7
Then, mix in one egg yolk at a time at medium speed.
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8
Next, sift the cake flour again over the mixture, and fold from bottom to top with a cutting motion.
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9
Add the vanilla essence.
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10
Transfer half of the batter at a time into an icing bag with round tip.
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11
Squeeze onto the baking tray like in this picture without any gaps.
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12
You can also pour all the batter onto the tray at once.
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13
Once you cover the tray, continue squeezing diagonal lines with 5 mm gaps until all batter is used up.
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14
Sprinkle plenty of powdered sugar onto the dough.
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15
You will also need to sprinkle on sugar just before you bake.
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16
Bake in an oven preheated to 190C for about 12 minutes until nicely golden brown.
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17
Once baked, drop the tray from a little way up onto the kitchen counter to prevent shrinking.
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18
Let cool uncovered.
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19
Meanwhile, set aside 8 small strawberries for decoration.
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20
Cut out a round shape with a knife and stick rose leaves on top.
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21
Keep the cut strawberries aside as you'll use them later.
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22
Put the leftover strawberries from Step 8, heavy cream, granulated sugar, and brandy into a bowl.
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23
Whip until firm peaks form.
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24
Now turn over the ladyfinger cake and spread with cream.
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25
Put extra thick cream on your side.
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26
Then, place sliced strawberries along one side and kiwi fruit on the other side of the heaped cream like in this picture.
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27
Keep the leftover cream for decoration.
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28
Roll from your side to other end like making sushi rolls.
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29
Wrap with plastic wrap and rest in the fridge for about half day to let the cake moisten.
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30
Sprinkle powdered sugar on the cake and decorate with leftover cream and small round strawberries on the top.
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31
Tip: The dough might be too runny for a first time baker.
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32
Try 80 g of cake flour and 70 g of granulated sugar initially.
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33
Tip: If you would love to have clear diagonal patterns on the cake, squeeze along the same lines to pile up extra dough.
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34
Tip: If a crack appears on the surface of the cake, try less powdered sugar before baking.
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35
You will sprinkle on powdered sugar at the end anyway.
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36
Tip: You can also use a star-shaped nozzle, like the plastic one which usually comes with a heavy cream pack.
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37
It squeezes out just the right amount and also turns out nicely.
