Fig Cream Cake
- For the batter
- 3 eggs
- 60 grams sugar
- 1 pinch salt
- 2 tablespoons breadcrumbs
- ½ organic lemon (zest)
- 150 grams ground almonds
- For the filling
- 350 grams fresh Figs
- 7 sheets white gelatin
- 1 egg
- 50 grams sugar
- 1 packet Vanilla sugar
- 2 centiliters Maraschino liqueur
- 6 tablespoons Orange juice
- 500 grams Quark
- 500 grams Whipped cream
- 3 Passion fruit
- 2 teaspoons powdered sugar
Grease the bottom of the springform pan with butter and sprinkle with breadcrumbs.
For the batter, separate the eggs. Beat the egg yolks, sugar and salt until creamy.
Beat the egg whites until stiff.
Sprinkle the breadcrumbs, lemon zest and almonds on the butter mixture and fold together. Fold in the egg whites. Pour the batter into the pan and bake for about 20 minutes at 180°C (approximately 350°F), until golden brown. Allow to cool.
For the filling, rinse the figs and chop half.
Soak 6 gelatin leaves in cold water. Beat the egg, sugar, vanilla sugar and 1 cl (approximately 1/3 ounce) of marischino liqueur until fluffy. Heat 4 tablespoons of the orange juice in small saucepan and use to dissolve the dripping wet gelatin. Stir the quark, chopped figs and gelatin into the beaten egg. Chill for about 20 minutes, until the mixture begins to gel. Beat the cream until stiff and fold into the gelatin mixture.
Remove the cake from the pan and sprinkle with the remaining maraschino liqueur. Cover with the quark mixture and smooth. Chill for 2 hours.
Halve the passion fruit and pour the pulp and seeds through a sieve. Mix with the powdered sugar and remaining orange juice.
Soak the remaining gelatin in water. Dissolve the dripping wet gelatin over low heat. Mix into the passion fruit juice. Chill for 10 minutes, until the mixture starts to gel.
Cut the remaining figs into thin slices and decorate the cake. Drizzle the passion fruit jelly on the cake and let harden. Cut into pieces and serve.