Fig Cake Recipe

Name: Fig Cake
Prep time: 65 min
Cook time: 40 min
Total time: 105 min
Yield: 8
Cuisine: Korean
Ingredients: 155g Egg; 110g Sugar; 10g Honey; 2g Vanilla extract; 28g Unsalted butter; 45g Milk; 100g Cake flour; Red food coloring; 3 Figs; 50g Sugar; Whipped cream (250g whipping cream + 25g sugar); Decorative whipped cream (50g whipping cream + 5g sugar)

by Cooking Tree 2022-10-14

written by Cooking Tree 2022-10-14

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Cooking Tree is serving you a delectable recipe for Fig Cake, and we’ll show you how to prepare it from scratch.

I made a fragrant whipped cream cake with figs that are in season these days~

I boiled figs on the sheet, and the figs I used were very ripe and so delicious!

I wanted to show the figs on the side of the whipped cream cake, so I put it in a mousse mold, but if you want to make the shape neat, it would be better to use mousse cream to harden it~

I baked the sheet in a light pink color and matched it with the color of the fig.

The whipped cream cake melts quickly because it’s hot, but the taste was really good~~

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Fig Cake
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Rating: 5.0/5
( 50 voted )

Serves: 8 Prep Time: 65 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

155g Egg
110g Sugar
10g Honey
2g Vanilla extract
28g Unsalted butter
45g Milk
100g Cake flour
Red food coloring
3 Figs
50g Sugar
Whipped cream (250g whipping cream + 25g sugar)
Decorative whipped cream (50g whipping cream + 5g sugar)

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
Whip with a hand mixer until it becomes a rich ivory-colored foam, add a little red food coloring and mix, then sift the soft flour and mix.
Pour a little of the dough into a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, and bake in an oven preheated to 170 degrees for 40 minutes.
After cooling, cut off the top and cut into 3 pieces. Cut 2 pieces into 15cm pieces and 1 piece into 12cm molds.
Put the cut figs and sugar in a pot and boil them, then cool them in the refrigerator.
Lay a sheet on a 15cm mousse mold, attach the sliced figs to the inside side of the mold, and put the boiled figs on top.
Put the whipped cream and flatten it, put a 12cm sheet on it, put the boiled figs on it, and cover it with the cream.
Put a 15cm sheet on top and harden in the refrigerator for 4-5 hours.

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