Fig cake

Ingredients for 1 servings:

• 200 g flour
• 6 tbsp sugar
• 150 g butter, soft
• 1 pinch of salt
• 3 egg yolks
• 250 g mascarpone
• 2 tbsp Cointreau
• 14 figs, ripe
• 150 g jam, fig jam (alternatively apricot jam)

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Quickly knead the flour, butter, 2 tablespoons of sugar, and salt into a smooth dough and chill for 1 hour. Meanwhile, preheat the oven to 200°C. Roll out the shortcrust pastry between cling film and line a springform pan. Prick the base several times. Bake for about 25-30 minutes, then let it cool. For the topping, beat the egg yolk with 4 tablespoons of sugar until frothy, fold in the mascarpone and liqueur. Spread it on the cake base and smooth it down. Wash and dry the figs, quarter them lengthwise, and arrange them decoratively on the cream. Bring the jam to a boil briefly, strain it through a sieve, and brush it thinly onto the figs while it’s still lukewarm.