Fig and vanilla cake made with
– an almond and fig biscuit,
– a vanilla mousse
– a fig compote,
– fig water jelly.
Paid full recipe 1€
Material used
– Square frame 12X12x4.5 cm
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
– Angled spatula
Ingredients
Almond biscuit
Almond powderIcing sugarEggFlourMelted butteregg whitesPieces of fig
Vanilla mousseLiquid creamWhite chocolateLiquid cream 30% fatGelatine1 vanilla pod
Fig compoteMixed figsPowdered sugarPectin NHGelatine
Fig waterBlack figsGreen figs
Fig water jellyFig waterGelatine
The recipe
Serves 4
Almond biscuit
Mix all the ingredients in the order shown. Pour onto a baking tray lined with baking paper. Add pieces of fig. Bake in the oven at 170°C. Cut into a 12x12cm square.
Vanilla mousse
Make a vanilla mousse. Infuse a vanilla pod in the cream. Add the gelatine, white chocolate and whipping cream, then pour half over the biscuit. Place in the freezer for 10 minutes.
Fig compote
Blend the figs (without the skin). Pour into a saucepan. When boiling, add the pectin and sugar. Cook for 2 minutes. Remove from the heat and add the gelatine. Pour over the vanilla mousse and place in the freezer.
Add the remaining vanilla mousse. Place in the freezer overnight.
Fig water jellyFig waterGelatine
On the same day, make a jelly using the fig water that you heat in a saucepan. Remove from the heat, add the gelatine and pour over the frozen cake.
Place in a cool place while defrosting.
