Fig cake

Ingredients for 1 servings:

• 300 g fig(s), finely chopped
• 7 protein
• 250 g hazelnuts, ground
• 200 g powdered sugar
• 2 tbsp flour
• 1 tbsp breadcrumbs
• 7 protein
• 250 g powdered sugar
• 250 g butter
• 1 tbsp vanilla sugar
• 6 tbsp milk
• 40 g cocoa powder
• 100 g chocolate, milk
• 2 tbsp flour
• 3 tbsp almonds, (flakes) roasted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dough preparation: Chop the figs very finely. Beat egg whites until stiff, add powdered sugar, and continue beating. Fold in the remaining ingredients and divide the mixture into three equal parts. Place on the greased and floured base of a round pan and bake one at a time. For about 15 minutes per layer at 175 degrees Celsius. Cream preparation: Break the chocolate into pieces and heat in the milk. Beat the egg whites with the sugar until stiff. Add the cocoa, vanilla sugar, flour, and chocolate milk, and continue beating in a bain-marie until the mixture thickens. Cream the butter until fluffy and combine with the chocolate mixture. Fill the layers with 2/3 of the cream and use the remaining cream for topping. Decorate with toasted almond flakes.