Chilean torta de galletas de champana is a no bake layered cake of ladyfinger biscuits dipped in sweet coffee, stacked with a cooked condensed milk cream, and topped with meringue folded with cream. It takes 30 minutes of preparation plus 3 hours of chilling and serves 6 people.
It is a simple but delicious cake for any occasion and a classic of children’s birthday parties in Chile.
How to Make Chilean Ladyfinger Cake?
Whether you use homemade biscuits or a store bought pack of galletas de champana, the only secret is to make the cake well ahead so it can rest and set. You cook a custard of condensed milk, egg yolks, and cornstarch, layer it with coffee soaked biscuits, and finish with meringue.
Nutritional Information
Each serving of ladyfinger cake contains approximately 525 kcal, 12 g of protein, 21 g of total fat (12 g of saturated fat), 160 mg of cholesterol, 75 g of carbohydrates, 55 g of total sugars, and 210 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Torta de Galletas de Champana Recipe
Preparation: 30 minutes
Chilling: 3 hours
Servings: 6 people
Ingredients
- 600 g (21 oz) of champagne biscuits (ladyfingers)
- 500 ml (17 fl oz) of water
- 400 g (14 oz) of sweetened condensed milk
- 240 ml (1 cup) of cream
- 120 g (1/2 cup plus 2 tablespoons) of granulated sugar
- 3 eggs, separated
- 3 teaspoons of instant coffee
- 1 tablespoon of cornstarch
- 2 to 3 tablespoons of milk, to dissolve the cornstarch
Instructions
- In a large pot, add the condensed milk and 400 ml of the water and stir until dissolved. Add the egg yolks and the cornstarch dissolved in a few spoonfuls of milk, mix well, and heat over low heat, stirring constantly, until it thickens. Let it cool to room temperature and set aside.
- Dissolve the coffee in the remaining 100 ml of water, add 2 tablespoons of the sugar, and pour it into a shallow dish. Dip the biscuits in the coffee and arrange a layer in a mold or glass dish, cover with the condensed milk cream, add a second layer of biscuits and cover again, and repeat until all the biscuits are used, finishing with a layer of cream on top.
- In a medium bowl, beat the egg whites with the rest of the sugar until they form a firm meringue. Gently fold in the cream, pour it over the cake, and spread it evenly. You can use crema chantilly instead if you prefer.
- If you like, sprinkle the cake with cinnamon or chocolate or decorate it with fresh fruit. Refrigerate for at least 3 hours or overnight before serving, then unmold and slice. Serve the cake well chilled and keep it refrigerated.
Additional Tips
Dip, do not soak
Pass each biscuit through the coffee for just a second or two. Ladyfingers absorb liquid very quickly, and soaked biscuits fall apart and make the cake watery.
Cool the cream before layering
Let the condensed milk cream cool to room temperature before assembling. Hot cream softens the biscuits too much and can make the layers slide.
Give it a night in the fridge
Three hours is the minimum, but an overnight rest lets the biscuits absorb the cream fully, so the cake holds its shape when sliced.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Coffee | Chocolate milk | 100 ml : 150 ml | Child friendly, sweeter |
| Meringue with cream | Crema chantilly | 1:1 | Softer, creamier |
| Champagne biscuits | Savoiardi | 1:1 | Firmer, less sweet |
| Cornstarch | All purpose flour | 1 tbsp : 2 tbsp | Slightly heavier cream |
Frequently Asked Questions (FAQs)
1. Can I make the cake without coffee?
Yes. Soak the biscuits in milk sweetened with a little sugar, or in chocolate milk, which is a popular choice for children’s birthday parties.
2. How far ahead can I make it?
It is best made the day before. At least 3 hours in the refrigerator are needed, but overnight the biscuits absorb the cream completely and the cake slices cleanly.
3. Can I use whipped cream instead of meringue?
Yes. Whipped cream sweetened with sugar, known as crema chantilly, is a common alternative for the topping and gives a softer finish.
4. How long does it keep?
Covered and refrigerated, it keeps well for 2 to 3 days. Because it contains cream and eggs, it should always be kept cold.
What Are Galletas de Champana?
Galletas de champana are the Chilean name for ladyfingers, light, dry sponge biscuits coated with sugar. They are sold everywhere in Chile and are the base of many no bake desserts, from this layered cake to homemade tiramisu.
Origin of the Ladyfinger Cake
The Chilean torta de galletas de champana can be seen as a local take on the Italian tiramisu, sweeter and made with a condensed milk cream instead of mascarpone. Each home version adds its own ingredients and tastes, but all of them share the same technique of layering soaked biscuits with cream.
Did You Know?
Chilean galletas de champana are known by other names in other countries: vainillas in Argentina, biscoletas in Peru, dedos de senora in Costa Rica, ladyfingers in England, and palitos la reine in Portugal.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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