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Fig Cake

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Fresh: Fig Cake Recipe

In fact, you shouldn’t wait for a special day to make a cake. For example, isn’t it cruel to wait for a special day to evaluate the fig that meets us at the best of summer, isn’t it?

So grab your fresh figs and go straight into the kitchen. There is no baking powder in the sponge cake that we shared with you this time. How Does? In fact, when the eggs and sugar are combined and whipped correctly, it does not need an extra boost. But it is a bit troublesome! It is necessary to add flour and other ingredients slowly and gently to the mixture. There is a bit of procedure as if it swells even more if the oven is without fan.


Ingredients for the Pearl Pie Recipe

For the chocolate and fig ganache:

      • 250 grams of cream
      • 350 grams of dark chocolate
      • 5-6 dried figs
      • 1/2 lemon juice
      • 6-8 figs (to decorate)
      • 400 grams of dark chocolate (to decorate the edges)

For the Sponge Cake:

      • 1 cup flour
      • 1/2 cup of sugar
      • 4 eggs
      • 50 grams of butter (melted)
      • 1 pack of vanillin

The Trick of Fig Pie Recipe

You do not need to use baking powder in every cake where you beat eggs and sugar well. While preparing block chocolates, by not melting the entire chocolate at the first stage, the chocolate is actually tempered in the easiest way and the tempered chocolate gets a brighter and better consistency.


Cooking Suggestion of Fig Cake Recipe

By cooking in the program without fan, you prevent the eggs and sugar that rise beautifully from going out with the fan.


How to Make Fig Cake Recipe?

For the sponge cake:

Set the fanless program of the oven and heat it to 170 degrees.

Beat the eggs and sugar for 10 minutes with the help of a mixer.

Melt the butter and let it cool at room temperature.

Sift the flour and vanillin into a bowl.

With the help of a spatula, feed the flour with the egg and sugar mixture in three times.

Add the butter and bring it to a homogeneous consistency without mixing too much.

Pour your cake mix into the 18 cm cake tin and bake for 35-40 minutes. Check the inside moisture with a toothpick and let it cool on the grill. Do not remove from mold before it cools.

Divide the cake that comes out of the mold and cools horizontally into 3 layers with the help of a serrated knife.

Preparation of Ganache and Chocolate Blocks:

Melt 2/3 of the 400 g dark chocolate in a double boiler. Remove the melted chocolate from the heat and melt the remaining chocolate with the heat of the melted chocolate.

Spread it on net paper with a spatula and freeze.

Take it out after 1 hour and shape it as you wish.

Mix the lemon juice and cream. Do not do this for whisking.

Soak the dried figs in water then blend them.

Melt 350 grams of dark chocolate and mix with the cream.

If it is very fluid, let it rest in the refrigerator for 3-4 minutes. If there is a rough consistency, collect the consistency by heating the double boiler slightly. Then add the figs that you have blended into it.


Preparation of the Cake:

Take the prepared 3 layers of sponge cake and choose a smooth base so that the top layer is in the middle piece.

Apply the ganache cream you have prepared and close the layers.

Apply ganache on the top floor and decorate with pearls divided into 4 equal parts.

Place the chocolates you have prepared and shaped and broken on the edge of the cake and your cake is ready. Enjoy!


Service Suggestion of Fig Pie Recipe

If you wish, you can color it by sprinkling pistachios.

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