John Myers
Ingredients for 12 servings:
- 1 roll of (to taste) dough from the refrigerated section
- 2 eggs
- 100 g powdered sugar
- 1 vanilla pod(s), including the pulp
- 500 g ricotta
- 3 tbsp soft wheat semolina
- 5 figs
- 3 tbsp milk
- 1 tbsp powdered sugar for dusting
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
Preheat the oven to 200°C (top/bottom heat) (175°C fan-assisted). Line a baking sheet approximately 27 x 35 cm in diameter with baking paper and place the rolled-out dough on it. Gently roll up any overhanging ends and fold up the long sides slightly. Separate the eggs. Sift the icing sugar. Split the vanilla pod lengthwise and scrape out the seeds. Cut each fig into 6 wedges. Beat the egg whites with 50g of icing sugar until stiff peaks form. Beat the egg yolks with 50g of icing sugar and the vanilla seeds until creamy, then add the ricotta and stir in the semolina. Then fold the beaten egg whites into the cheese mixture. Spread the cheese mixture over the puff pastry, making sure the edges are folded up all the way around to prevent spillage. Arrange the fig slices on top of the mixture and brush the edges with milk. Bake the cake on the bottom rack of the oven for approximately 30–40 minutes. Then remove from the oven and dust with powdered sugar if desired. The cake can be served warm or cold.
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