French cake with figs
Instructions
Let soften the figs in a bowl filled with warm water for a whole night.
The next day, let them drain well, Pat dry and chop coarsely along with dates, deprived of Hazel, and walnuts.
Place the mixture in a bowl, sprinkle with the Armagnac and let it stand for a few hours, covered.
Roll out the pastry on floured pastry Board and used the dough obtained by covering a rectangular (30 x 11 cm), buttered and floured.
In a bowl, mix in the butter foam with a third sugar, then add the ground almonds, the inside of the stick of vanilla, salt, cloves and cinnamon.
Mix well, then add the egg yolks, one at a time, then the egg whites very firm and the rest of the sugar.
Work the mixture gently, so as not to remove the egg whites, then add the flour and nuts and spread on pastry.
Bake the cake in the oven at 180 degrees for 50-60 minutes.
After this time the cake baked, let it cool, then sprinkle with icing sugar, cover with a layer of apricot glaze and roll out on a thin layer of fondant icing.
In season, you can substitute dried figs with fresh ones, which of course must soften.
---ADVICE.
This delicious dessert is very reminiscent of the traditional British cake, for the notable use of dried fruit.
However, the quality of the latter, consisting of figs, dates, Walnut kernels, reminds us that it is originally from a Mediterranean country.
Ingredients and dosing for 12 persons
- 100 g of dried figs
- 100 g of dates
- 90 g of walnut kernels
- 3 cl of armagnac
- 500 g of short pastry
- 100 g of butter
- 160 g of sugar
- 80 g of almonds
- 1/2 stick of vanilla
- Pin 1 of salt
- Pin 1 of cloves powder
- 1/2 teaspoon of cinnamon
- 6 egg yolks
- 4 egg whites
- 50 g of flour
- Butter for the pan
- Flour for the baking pan
- For garnishing:
- Icing sugar
- Apricot glaze
- Fondant icing