Fig and Curd Cake

A simple but delicious cake recipe:

Dough:

Coarsely chop dried figs, drizzle with rum and let sit for about 30 minutes. Mix fat, sugar and vanillin sugar until creamy. Add eggs a little at a time. Combine flour and baking powder and fold in. Fold in figs. Line bottom of a cake springform pan with parchment paper. Pour in batter and smooth out. Bake in a heated oven (electric oven: 200 degrees / gas: level 3) for about 15 minutes.

Krem:

For the cream, soak gelatine. Whip egg yolks and powdered sugar until creamy. Fold in mascarpone and curd cheese. Add coffee, juice of one lemon and butter-vanilla flavoring. Squeeze gelatine, let it melt and stir into the cream.

Decorating:

Place cake springform pan around cooled base, spread creme on top. Place cake in refrigerator to set for at least 3 hours. Rinse fresh figs, dry, cut one in half, slice rest. Dust the cake with cocoa and spread the figs evenly on top. Decorate with mint if desired.

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