Recipe: Fig Cake Crimean September step by step with pictures | Handy.Recipes

Fig Cake Crimean September

Cooked fig cake Crimean September

Nutritional Value

If you notice that the sky in the morning is clear blue, and not whitish, as in summer, and that the leaves on the trees are gradually turning caramel-colored (but not from the cold, but from tiredness from the sun), that all the bazaars and markets sell figs and almonds, and that raspberries have a second harvest - then it must be September, and you are in the Crimea! So, fig cake with caramel almond cream and goat cheese.

Author of the recipe

Ingredients for fig pie "Crimean September":


  • Figs (medium size) - 18-20 pcs
  • Milk - 300 ml
  • Wheat flour / Flour (200g for dough + 30g for cream) - 230
  • brown sugar - 2 tablespoon
  • Butter (70-80g for dough + 60g for cream) - 140 g
  • sugar (40g in cream + 1 teaspoon in batter) - 45 g
  • Goat cheese (Or any cream cheese or ice cream) - 100 g
  • Almonds - 1 handful.
  • Chicken egg - 3 pcs
  • Raspberry (for decoration)
  • Salt - 0.5 teaspoon
  • Water - 5 tablespoon
  • Cognac - 1 tablespoon
  • Vanilla sugar - 1 teaspoon

How to cook fig cake "Crimean September" step by step with photos


We will use ground almonds in the filling, so start by peeling them. We scald the nuts with boiling water, then wash them immediately with cold running water. We repeat this process a couple of times. After that, the kernel just pops out of the skin when you press it.

Then we pour the peeled almonds in a layer onto a baking tray and dry them in a preheated oven.

If you keep almonds for a couple of hours in the freezer they grind up great in a coffee grinder. If you like your nuts to get on your teeth, you'd better grind them in a mortar.

For the dough, grind the cold butter, salt and sugar in a food processor with the flour.

Add the cold water to the mixture and knead quickly to a dough that you leave in the fridge for an hour.

After the specified time, roll out the dough thinly and place it on a lightly floured baking sheet (D 26 cm). Prick the dough often with a fork and bake it for about 10 minutes until it is half-ready in a preheated 180 degrees Celsius oven. oven.

For the cream, mix the milk with the sugar, eggs and softened butter, vanilla sugar, cognac and almond chips. Mix well with a whisk. Pour 2/3 of the mixture into a small saucepan and with constant stirring bring it to the point of thickening.

Spread the cream on the prepared pastry base. Cut the figs into 4 slices, without cutting all the way through, and place them in the cream, pressing them in a little. Sprinkle everything with 1 spoonful of brown sugar to caramelize.

Then pour the remaining raw egg-milk mixture on top and sprinkle with brown sugar again.

Put the cake into a preheated 180 degrees oven and bake for about 30 minutes until the cream is melted. Let the ready pie cool a little, put a teaspoon of goat cream cheese in each fig cake and decorate it with raspberries. Goat cream cheese melts softly on warm caramelized figs and gives a unique tangy flavor. If you don't like it, you can replace it with any other cream cheese or ice cream, or generally do without it.

Nutritional Value:

Whole Dish:
Calories
4551.9 Calories
Protein
73.4 g
Fat
166.2 g
Carbohydrates
663.7 g
100g:
Calories
250.1 Calories
Protein
4 g
Fat
9.1 g
Carbohydrates
36.5 g

Chicken Egg, Salt, Flour, Wheat Flour, Sugar, Butter, Sweet, Tender, Water, Milk, Brown sugar, Almonds, Baking, Vanilla sugar, Cognac, Raspberries, Pastry, Goat Cheese, Pies

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