Содержание:
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Ингредиенты:
- 320 g Тертое тесто
- 11 Pc. инжир
- 150 g Молотый миндаль
- 100 g Кокосовые рашпили
- 60 g Коричневый сахар
- 3 Pc. Яйца свободного выгула
- 2 ст.л. Мед жидкий
- 2 ст.л. Амаретто
- 1 dl Сливки 30% жирности
- 4 Филиалы Мята свежая
инструкции
- 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.
Подготовка:
- 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.
Начинка:
- In a bowl, mix the almonds, grated coconut, sugar, eggs, honey and amaretto together well. Put aside.
Предварительная выпечка:
- 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.
Накрываем и выпекаем коржи:
- 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.
Обслуживание:
- 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.
Питание
Обслуживание: 100gКалории: 466килокалорияУглеводы: 25.6gБелок: 9gЖир: 34.6g