Fig and vanilla cake – Les délices 31

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 powder
Icing sugar
Egg
Flour
Melted butter
egg whites
Pieces of fig

Vanilla mousse
Liquid cream
White chocolate
Liquid cream 30% fat
Gelatine
1 vanilla pod

Fig compote
Mixed figs
Powdered sugar
Pectin NH
Gelatine

Fig water
Black figs
Green figs

Fig water jelly
Fig water
Gelatine

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 jelly
Fig water
Gelatine

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.