Fig-almond-coconut with Amaretto

• For the dough see: Mimi's recipe includes fig schnapps because I don't have any and in our area I have taken amaretto. This cake is for a baking tray of 28 cm Ø.

Preparations:

• Grease the cake sheet well with butter and flour. Wash the figs, dry them with kitchen paper, cut eighths, cut into 3/4 of the height, be careful not to cut through. Roll out the dough to cover the greased baking tray, prick the bottom well with a fork. Put in a cool place.

Filling:

• In a bowl, mix the almonds, grated coconut, sugar, eggs, honey and amaretto together well. Put aside.

Pre-baking:

• Take the baking tray lined with batter out of the refrigerator, line with baking paper and spread the dried beans on top. Pre-bake for about 15 minutes on the second bottom groove of the oven preheated to 200 ° C.

Cover and bake cakes:

• Take the cake out of the oven, remove the beans, pour in the cream and smooth the figs onto the cream. Bake for about 30-40 minutes at 180 ° C on the second lowest groove.

Serving:

• Cut the cooled cake, garnish each serving with a rosette of whipped cream and a sprig of peppermint. You can also garnish with powdered sugar, a scoop of ice cream or a light or red cake topping, etc. We like it so much with lots of cream.