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Serves
10 to 14
Cake layer:
1 1/2 cups ground almonds or walnuts, plus additional
(optional) for garnish
1 cup chopped dried figs
1 cup raisins
5 tablespoons all-purpose flour
9 egg whites
10 tablespoons sugar
Filling:
1 package (6 ounces) vanilla pudding mix (not
instant)
3/4 cup sugar
2 teaspoons vanilla extract
2 1/2 cups milk
1 cup (2 sticks) unsalted butter |
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Fresh figs
grow in Croatia and are used in some desserts.
This cake though, is made with dried figs, making
it easy to obtain the main ingredient, not to
mention more affordable too!
Cake Layer: mix the nuts, figs, raisins and
flour together in a large mixing bowl and set
aside. Preheat oven to 350°. Grease and flour
a 10" round cake pan. Beat the egg whites
over medium speed, slowly increasing the speed
to high as you gradually add the sugar. Beat
until high, soft peaks form.
Fold the egg whites into the flour mixture and
then pour into prepared pan. Bake for about
25 minutes or until a toothpick or knife inserted
in the center comes out clean. Place on rack
to cool.
Filling: combine the pudding mix, sugar, and
vanilla extract and 1/2 cup milk in a small
bowl. Stir until smooth and blended. Heat the
remaining 2 cups of milk in a double boiler
until boiling. Stir in the pudding mixture,
and bring to a boil once more, while stirring
constantly. Remove from heat and cool to room
temperature.
Cream the butter. Then beat in the pudding 1
tablespoon at a time until you have
completely blended in all of the pudding mixture.
Assembly: cut the cake layer in two horizontal
pieces, place filling between the layers, reserving
some filling for the sides and top of the cake.
Decorate by sprinkling ground nuts on top if
so desired. |
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