Description
Cake with a twist, or rather, inherency :)
Ingredients
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12 g
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0.5 l
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300 g
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0.5 l
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400 g
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370 g
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300 g
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20 g
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7 piece
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50 g
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125 g
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2 piece
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Cooking
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.
Put the dough into a circle with a diameter of 26 cm and will bake at 200 degrees.
Now the sponge cake: 4 egg yolks 75 g sugar beat 5-7 minutes until fluffy mass, then add 150 g of flour.
4 egg white mix with 75 g sugar until soft peaks form and be entered in the yolk mass. Melt 35 grams of butter.
In oil to put a portion of dough, stir, then put in the main dough and mix gently.
Bake the cake at 200 degrees for 15-20 minutes. Cool, if desired, to impregnate.
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.
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.
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.
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.
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.
Figs pour the cream and put into the refrigerator until fully cured.
The finished cake garnish with whipped cream, almond and fresh figs.
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".
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