Fig and mascarpone fan cake

Ingredients for 1 servings:

• 2 cups flour
• 2 tbsp sugar
• 175 g butter
• 2 tbsp water
• 1 cup flour
• 3 tbsp sugar
• 3 tbsp butter
• 500 g mascarpone
• 500 g yogurt, 0.1%
• 4 tbsp Amaretto
• 1 pack of gelatin, ground
• 200 g cream
• 2 figs, diced
• 1 fig(s), quartered

Instructions

Working time approx. 50 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 50 minutes

with creamy mascarpone-amaretto cream

Prepare the shortcrust pastry. Divide the dough into thirds and roll out into three layers. Place on baking sheets lined with baking paper and prick several times with a fork. For the crumble topping, crumble everything into crumbles and spread on one of the layers. Bake one after the other at 200°C for about 15 minutes. Allow the layers to cool on the baking sheets on wire racks. For the mascarpone cream, soften the gelatine according to the package instructions. Mix the mascarpone with the yogurt, Amaretto, and sugar or sweetener. Dissolve the gelatine, stir it in with 1 tablespoon of the cream, then stir it into the remaining mixture. As soon as the mixture begins to set, whip the Cremefine or cream until stiff and fold in. Place one layer without the crumble topping on a cake plate. Spread about 2/3 of the mixture on top, making sure not to smooth the edges! Peel one of the figs, dice it, and spread it on top. Place the second layer on top and press down lightly. Spread the remaining cream on top. Now cut the crumble base into 12-16 slices and arrange them fan-shaped on the cake surface. Cut the second fig into eighths and arrange them decoratively on the cake surface. Let the cake rest for at least 12 hours.