Hello Dear Friends,
This week, I finished all the dried figs at home and got comfortable :) dried fig pudding starting with dry fig cookies After continuing with the cake, I secretly closed it with a dried fig cream cake.
If you secretly ask why it is with dried figs, I would say because I added 2 spoons of fig and walnut mortar left over from the cookie so that it would not be wasted :) Maybe I made a cake just for that fig mortar, who knows!
Now, it may seem different to you that there is no oil, milk or yogurt in our cake. Since I use milk cream in it, I actually use them all at once. As you know, cream is a dairy product that contains a lot of fat.
Its texture and taste are so good that it makes the cakes ready. Adding figs is entirely up to your taste. If you say that you will add it, you can soak 2-3 dried figs in a little water and soften them, then add 1-2 pieces of walnuts and pass them through the blender to puree. I think that fig crunch in the cake suits me very well.
Big love and see you next week on different topics :)
Ingredients for Cream Mosaic Cake Recipe
- 3 pieces of eggs
- 1 cup powdered sugar
- 1 box of milk cream (200 ml)
- 1 package baking powder
- 2 water glass flour
- 2 tablespoons of fig puree (see Fig cookie dough)
- 2 tablespoons of cocoa for the cocoa dough
How to Make Cream Mosaic Cake Recipe?
- Beat eggs and granulated sugar until foamy.
- Add the can of milk cream to the rising eggs and continue mixing.
- Add the fig puree, flour and baking powder and whisk until completely mixed.
- Grease and flour the cake tin and shake off excess flour.
- Pour two-thirds of the cake mix into the mold, add cocoa to the third of the dough you set aside and whisk.
- Pour the cocoa dough onto the plain dough with the help of a spoon.
- Mix from bottom to top with a toothpick or skewer.
- Sprinkle chocolate chips on top of the cake, if desired.
- Bake in the oven preheated to 180 degrees for 30 minutes.
- Check the inside with a toothpick, if it comes out dry, take it out of the oven.
- Let it rest for half an hour. Remove the cake, which has come to room temperature, from the mold and serve by slicing.