I suggest you prepare a very delicious dessert: crumbly nut base, tender cream and sweet figs. This is a treat for a sweet tooth! I got the idea for this dessert on the website haseimglueck.de I made some changes of my own and I share the result with you. The proportions are given for a shape with a diameter of 18 cm.
You may have noticed that there is no flour in the composition. It will be replaced with nuts. Peel the nuts and in any way convenient to you, chop them as small as possible.
Divide the eggs into yolks and whites and beat the whites into a strong foam. For better whipping, I put the whites and whisk of the mixer in the freezer for 5 minutes and always add a pinch of salt and a few drops of lemon juice or vinegar to the whites.
Add sugar to the yolks and beat with a mixer until fluffy (at low speed). Unlike whites, the yolks will beat better if they are warm. Therefore, I pre-put them on a warm surface for a few minutes while I work on the proteins.
Add the zest to the beaten egg yolks.
At this stage, preheat the oven to 190*C and prepare the baking dish. It should be lined with high-quality parchment or well-greased with butter. If you are not sure about your parchment, it is better to lubricate it with oil.
It remains to combine the yolks, whites and nuts to get the “dough”. First, add some of the whipped whites to the yolks (about a third), mix, then add the chopped nuts. Mix everything until smooth and, in a few steps, add the remaining proteins. Carefully mix the mixture with a spatula from the bottom up. As a result, we get this air “dough” as in the photo.
I didn’t photograph the rest of the process, but it’s quite simple. In the prepared form, put the nut “dough” and bake at 190*From before Browning the cake. The baking time depends on the oven, approximately 50 minutes. While in the oven, the dough will increase in volume by 2 – 2.5 times. Leave the finished cake in a slightly open oven until it cools. Remove only the completely cooled cake from the mold.
It is best to bake it in the evening so that it cools completely overnight. The finished cake can be stored in the refrigerator for several days.
Attention! The cake is very fragile, so handle it carefully.
Prepare the cream. It should be done before assembling the dessert and it is better not to store it. First, beat the cream, adding powdered sugar and vanilla sugar. The cream is not whipped up to the end, as we will finally whisk them together with the cheese. For the best result, everything should be very cold: the dishes, the beaters, and the cream itself.
Add one tablespoon of cream to the curd cheese and mix until smooth.
Combine the whipped cream with the curd cheese and beat with a mixer until fluffy (1-2 minutes). Be careful not to overdo the cream, otherwise it will peel off.
You should get such a gentle air cream as in the photo.
Assemble the dessert. Put the cream on the cake (you can use a pastry bag with a nozzle, or you can just use a spoon) and decorate with figs as your imagination tells you. I also lightly sprinkled grated chocolate and added a few lemon balm leaves. That’s all, delicious dessert is ready! It literally melts in your mouth, and with a Cup of aromatic coffee – it’s just a pleasure!