John Myers
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Vanilla Buttercream Cake with Fig Puree, Meringue and Caramel Sauce
The perfect vanilla buttercream cake with fig puree, meringue and caramel sauce recipe with a picture and simple step-by-step instructions.
Meringue
- Eggs (only the egg white)
- Powdered sugar
- Some woodruff syrup
the biscuit base
- Recipe in my KB
Fig butter
- Figs
- Powdered sugar
- Vodka
- Cinnamon sugar
- Gelatine FIX red
the buttercream
- Recipe in my KB
the caramel sauce
- Milk chocolate
- Liquid cream
- Caramel syrup
the meringue
- Beat the egg white with the food processor until stiff and gradually add the powdered sugar. When the mixture becomes creamy – put in dots on a baking sheet and let dry at 140 degrees O / U heat for 20 minutes.
the biscuit base
- You can find the recipe in my KB under the link >>>>> Biscuit base “Basic recipe” (baked in a kettle) >>>>. Today I baked the sponge cake in the mold and added 50 grams of 100% cocoa powder to the dough. After cooling, the biscuit is cut into 3 bases.
the fig butter
- Wash the figs well and then grind them unpeeled with the hexler or with the blender. While chopping, add the remaining ingredients and then for 3 minutes in the microwave at 600 watts. To cool in the freezer for 10 minutes.
the buttercream
- The recipe is already saved in my KB under the link >>>> Buttercream “Basic recipe” for cakes à la Biggi >>>>>. Transfer the buttercream into a piping bag before cooling.
the caramel cream sauce
- Put all ingredients in a dosing bottle and heat in the microwave for 30 seconds at 900 watts. Then let it cool down until you are ready to use it. Do not put in the refrigerator.
- In my opinion, the layers of the cake are left up to everyone. I like them the way I made them here.
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