Description

Cake
Cake with a twist, or rather, inherency :)

Ingredients

  • Gelatin

    12 g

  • Cream

    0.5 l

  • Soft cheese

    300 g

  • Dry red wine

    0.5 l

  • Figs

    400 g

  • Sugar

    370 g

  • Flour

    300 g

  • Almonds

    20 g

  • Chicken egg

    7 piece

  • Powdered sugar

    50 g

  • Butter

    125 g

  • Cinnamon

    2 piece

Cooking

step-0
Let's start with the cookie crust. For this mix 90 g soft butter 50 g icing sugar, 1 egg yolk, 20 g ground almonds 150 g flour.
step-1
Put the dough into a circle with a diameter of 26 cm and will bake at 200 degrees.
step-2
Now the sponge cake: 4 egg yolks 75 g sugar beat 5-7 minutes until fluffy mass, then add 150 g of flour.
step-3
4 egg white mix with 75 g sugar until soft peaks form and be entered in the yolk mass. Melt 35 grams of butter.
step-4
In oil to put a portion of dough, stir, then put in the main dough and mix gently.
step-5
Bake the cake at 200 degrees for 15-20 minutes. Cool, if desired, to impregnate.
step-6
Now for the "highlight" of the cake. 400 g dried figs cut into small pieces, pour 0.5 liters of dry red wine, add 2 cinnamon sticks and leave to languish on low heat for about an hour, or a little more. Figs need a good boil to soften (and therefore too large cut it is not worth it), and the wine is almost evaporated. Aroma, I must say, during this process, one standing still, but will have to wait, it turns out very tasty.
step-7
Now for the cream. 12 g of gelatin pour cold water according to the instructions. 1 egg 2 egg yolks and beat for 5-7 minutes until thick and fluffy.
step-8
Now it is the turn of syrup: 120 g sugar, pour 50 ml of water, put over high heat and cook until the samples on "hard ball", then remove from heat and a thin stream pour in the beaten egg yolks, continuing to whisk while the resulting mass of about 15 minutes. The process is similar to the preparation of Italian meringue.
step-9
Then dissolve in 2 tbsp hot water the squeezed out gelatine and put it into the cream, carefully stirring all the while. Then add 300 g mascarpone (or other similar cheese) and 0,5 l whipped cream.
step-10
Now the Assembly can start. On the bottom of the form with a diameter of 26 cm put sand cake and smear it with apricot jam. Then cover the cake and sprinkle the figs.
step-11
Figs pour the cream and put into the refrigerator until fully cured.
step-12
The finished cake garnish with whipped cream, almond and fresh figs.
step-13
You can now try. It turns out a very delicious cake (more like pie) with an unusual taste. The wine gives the cake piquancy and the "flavor".
step-14
Bon appetit!
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