John Myers
Torta De Santiago with Creamy Ice Cream and Figs Au Gratin
The perfect torta de santiago with creamy ice cream and figs au gratin recipe with a picture and simple step-by-step instructions.
For the Torta de Santiago:
- Honey
- 6 piece Eggs
- 275 g Sugar
- 500 g Grated almonds
- 1 pinch Salt
- Oil
- Powdered sugar
- For the ice cream:
- 600 Milliliters Cream
- 100 Milliliters Milk
- 500 Milliliters Condensed milk
- 200 g Sugar
- 4 packet Vanilla sugar
- Preheat the oven to 150 ° C. Spread a thin layer of oil on a springform pan (26 cm). Line the bottom and the edge with baking paper. E.
- Stir eggs very frothy (at least 10 minutes!). Sprinkle in sugar and whip the mixture until thick and creamy.
- Pour the mixture into the mold, spread it smoothly and bake in the preheated oven for about 1 hour. Pierce the cake with a wooden or metal skewer, if no mass sticks to it, the cake is completely baked.
- Take the cake out of the oven and let it cool down in the tin. Then cut out 5 small tartlets with a ring. To serve, sprinkle the tartlets with icing sugar and serve.
- Cut the figs cross-like with a knife, pour honey over them and grill at 180 degrees for 20 minutes.
- For the ice cream, whip the cream, mix the other ingredients and fold in the cream. Then let it turn into a solid mass in an ice cream maker.
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