Fig Cake with Grapes and Tree Nuts

Preparations:

1. Lightly roast tree nuts without fat. Wash figs, remove stalk. Wash the grapes and remove the berries. Cut the butter into pieces and cool again. Grease a 32 cm ⦳ cake tin well and dust with flour.

The dough :

1. Mix the two types of flour, sugar and salt. Add the butter in pieces and rub in by hand. Add the vinegar and water gently, mix quickly with a spatula, shape into a ball. Wrap in foil, put in a cool place for approx. 30 minutes.

Pre-bake cake:

1. Roll out the dough and line the mold with it. Prick the bottom tightly with a fork, cover with baking paper and spread the pulses on top. Bake in the oven preheated to 210 ° C on the bottom groove for approx. 15-20 minutes (top-under heat).

Cover and bake cakes:

1. In the meantime, caramelize 150 g lightly sugar in a wide frying pan, add butter, move the pan in and out to distribute the butter nicely, deglaze with water and reduce a little. Add the fruits and simmer for approx. 5 minutes. Remove figs, cut in half. Put the fruit in the cake along with the caramel (keep two tablespoons for garnishing) and bake again but only at 180-200 ° C for about 10-15 minutes.

Serving:

1. Remove the cake from the mold as quickly as possible, this will keep the cake crispy. These cakes should be consumed as soon as possible because the caramel softens the bottom. Put the cake on a cake plate, cut portions and place them on a dessert plate. Whip the cream until stiff, put in a piping bag with a star nozzle. Sprinkle a dollop of cream on the cake or next to it, however you want. Drizzle with caramel syrup and garnish with a sprig of lemon balm.
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