Cake with figs mascarpone and white chocolate, it’s actually an easy-to-make recipe, it allows a very creative approach, both in cream and decoration or especially in it.
Required products for cake with figs
Blat – 1 pack of 400g cake pads F24 cm, with 3 pcs. boards (recommended to be cocoa);
Marsh Syrup – three and a half tablespoons of honey mixed with two and a half tablespoons of water.
For the cream, you need 400 grams of mascarpone, 80 grams of quality white chocolate, 350 ml of sweetened confectionary liquid with 30% fat, 2 tablespoons of powdered sugar, 1 vanilla capsule and one tablespoon of honey
For decoration – 15 figs; 1-2 porcine nectarines; 1 handful of raspberries; 20 g of white chocolate; 1 again. gelatin; 1 handful of pistachios (baked, peeled, crushed); mint leaves.
How to make a cake with figs
Almost always when I make my cake I buy ready-made swarms. Whoever wants to make home made his favorite recipe, and it is nice to insert kernels (beyond the quantity for decoration). I use everything that can make it easier for me. Prior to assembling the cake, the marshes are well siphoned on both sides. Syrup may be in excess, so put on small droplets and according to your taste. The cake later became quite juicy. Keep in mind that the marshes will also absorb moisture from the cream and will additionally moisten, and if you overdose, you may have problems cutting and serving. The proportions of the cream can be slightly altered according to your taste and mostly according to your choice of size and number of swamps. The mascarpone is removed from the refrigerator for 10-15 minutes to allow it to relax slightly. Stir with a mixer to a smooth consistency.
I was hesitant about replacing the mascarpone with another – Philadelphia cheese or cream cheese, but I decided that it could become another dessert from the leftovers of the packs, and it would be better for festive occasions not to do such attempts. The well-cooled (at least 5 hours) sweet cream is well crushed to strong thickening. Chocolate, chopped together in pieces, melts gently for about 20 seconds. (depending on the power) of the microwave oven. Whoever chooses to temper chocolate (without honey, add it separately in the general mix) in a water bath. Warm up 2/3 of the amount, and after squeezing, pull the pot out of the way, add the remaining 1/3 of the chocolate and stir vigorously to a smooth mixture. The water should not touch the bottom of the bowl where we will melt chocolate and should not bark. No contact of chocolate with water! It will cross!
To the mascarpone, add the warm chocolate with honey (if you set it up in a microwave oven) and the vanilla and mix it nicely until the products are mixed together. We work fast because other products are still cold and chocolate quickly tightens. Add the shredded thick cream to the top mixture and gently stir it upside down to keep the volume down (similar to blending broken yolks and whites). A fluffy aromatic cream is obtained, which stores the refrigerator while we prepare to assemble the cake. In a suitable dish we put the first blade and wrap it with a cork hoop. Syrupyrame, if we did not do it in advance, arrange bigger pieces of fruit and apply about 1/3 of the cream, then again the second swamp and so alternate all three plates. On the last – third blatt top we pour only half of the last last 1/3 cream. 1 / 6th of the total quantity, which until we use it with fruit decoration, we store in the refrigerator. Leave the cake in the refrigerator for a few hours to tighten, best for one night.
Once we are sure the cream is tight, carefully release it from the ring. Soak the gelatin in lukewarm water and, after swelling, melt it either in the microwave or in a water bath. Cut the figs on the washers, immerse the pieces and stick the board on the cake. Again, we put the tortilla ring, gently pressing around the figs to stick well, taking care not to crush them and remember that then we have to unload the ring again. Re-melt the remaining white chocolate (you can add more) and mix it with the remaining 1/6 part of the cream. With it, we pour the cake on top of the cake, spreading it quickly to the sides to let the mixture into the rest of the hollow part of the marsh, the figs and the ring, and fill it upright. We return to the refrigerator again. We prepare the fruits and cut them according to the planned decoration. We take the ring once the cream has grown nicely and we begin to sort the fruits according to our taste, each piece being dipped in gelatin beforehand.
Thus, the fruit is sealed, shielded from darkness and mostly sticking to the cake. Once all the fruits have been laid, they can be carefully smear again with the remaining dissolved gelatin, for more resistance to the decoration. Once the gelatin has dried out on the fruit, we sprinkle with the pistachio to stick without moistening. The nuts are probably salted, and the salt is hydroscopic and will soon soften otherwise. Before consumption, it is a good idea to have the cake stay for at least a day in the refrigerator and make the fruit decoration on top of it for 1-2 hours before serving because they lose their freshness.