Ladyfinger (biscuit) "sponge" texture. However, some brands contain ammonium bicarbonate. The egg whites and egg yolks mixed with sugar are typically beaten separately and folded together with flour. They contain more flour than the average sponge cake. The mixture is piped through a pastry bag in short lines onto sheets, giving the biscuits their notable shape. Before baking, powdered sugar is usually sifted over the top to give a soft crust. The finished ladyfingers are usually layered into a dessert such as tiramisu or trifle. Ladyfinger (biscuit) Ladyfingers, sometimes known by their original Italian name savoiardi, or as sponge fingers in British
Milk-cream strudel A Viennese legend says that "Franz Stelzer" (1842–1913), who owned a small inn in Breitenfurt near Vienna, was the inventor of the "Millirahmstrudel". In the story he became a very famous and rich man for that. Besides the strudel dough the ingredients are: cream, egg yolks, blanched, ground almonds, sugar, 1 roll soaked in milk, 2 whites snow (stiffy beaten egg whites). Sprinkle with raisins and bake lightly. Then pour over sugared milk. Let it evaporate. Then bake in casserole. Serve in the pan with hot vanilla sauce. Milk-cream strudel The milk-cream strudel (Viennese: Millirahmstrudel, German: Milchrahmstrudel) is a traditional