Fig and Curd Cake

Rating: 3.00 / 5.00 (6 Votes)

Total time: 45 min

Servings: 1.0 (servings)




A simple but delicious cake recipe:


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.


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.


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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