To create a delicious fig cake, start by cutting the figs into smaller pieces. Place them in a bowl and pour rum (if you choose to use it) over them. Add grated orange zest for extra flavor and fill with water until the figs are completely covered. It is ideal to let them soak for a few hours, perhaps even overnight, especially if the figs are very dry.
Once the figs have soaked well, sprinkle a little sugar over them and bring them to a boil along with the water they soaked in. Boil them over medium heat, stirring occasionally, until the water reduces enough and a sticky, thick sauce forms, and the figs become soft. When they are ready, remove them from the heat and let them cool, but not completely, so you can work with them later.
Meanwhile, prepare the crust. Place the cookies in a plastic bag and, using a meat mallet or rolling pin, crush them until you get fine crumbs. It’s okay if some larger pieces remain, and the oats should be ground in a coffee grinder until they become flour. In a bowl, combine the crushed cookies with a little vanilla, oat flour, and if necessary, a bit of sugar, being careful not to make the cake too sweet.
Use a food processor to turn the boiled figs into a smooth paste (larger pieces are not a problem) and add this mixture over the cookies in the bowl, along with the fig jam. Mix everything well, becoming a firmer and harder-to-handle mixture. Place the mixture in a springform pan, lined with parchment paper at the bottom, and press down with your fingers to flatten the dough evenly across the surface. Put the pan in the fridge to cool completely.
Meanwhile, whip the cream well together with sugar added to taste and vanilla, if using (if you use ready-made whipped cream, opt for powdered vanilla, not liquid). In another bowl, place the cottage cheese, add the cream cheese and sour cream, then use a mixer to fully homogenize them. Add the whipped cream and continue mixing until the mixture becomes creamy.
Remove the crust from the fridge and put half of the cheese mixture on top. Place the frozen fruits on top, then cover with the remaining cream. Carefully level the surface and refrigerate the cake for a few hours.
For the blackberry sauce, heat the blackberry syrup and add a few fresh or frozen blackberries, plus a little gelatin if necessary. Boil everything for a minute, then remove from heat and let cool. If you don’t have syrup, you can use blackberries with sugar, vanilla, and orange zest, adding enough water to cover the fruit. Boil for a few minutes to get a thicker sauce, but one that flows once it cools, being careful not to add too much water. Once the cake is ready, pour the sauce over it and enjoy this delicacy!
Once the figs have soaked well, sprinkle a little sugar over them and bring them to a boil along with the water they soaked in. Boil them over medium heat, stirring occasionally, until the water reduces enough and a sticky, thick sauce forms, and the figs become soft. When they are ready, remove them from the heat and let them cool, but not completely, so you can work with them later.
Meanwhile, prepare the crust. Place the cookies in a plastic bag and, using a meat mallet or rolling pin, crush them until you get fine crumbs. It’s okay if some larger pieces remain, and the oats should be ground in a coffee grinder until they become flour. In a bowl, combine the crushed cookies with a little vanilla, oat flour, and if necessary, a bit of sugar, being careful not to make the cake too sweet.
Use a food processor to turn the boiled figs into a smooth paste (larger pieces are not a problem) and add this mixture over the cookies in the bowl, along with the fig jam. Mix everything well, becoming a firmer and harder-to-handle mixture. Place the mixture in a springform pan, lined with parchment paper at the bottom, and press down with your fingers to flatten the dough evenly across the surface. Put the pan in the fridge to cool completely.
Meanwhile, whip the cream well together with sugar added to taste and vanilla, if using (if you use ready-made whipped cream, opt for powdered vanilla, not liquid). In another bowl, place the cottage cheese, add the cream cheese and sour cream, then use a mixer to fully homogenize them. Add the whipped cream and continue mixing until the mixture becomes creamy.
Remove the crust from the fridge and put half of the cheese mixture on top. Place the frozen fruits on top, then cover with the remaining cream. Carefully level the surface and refrigerate the cake for a few hours.
For the blackberry sauce, heat the blackberry syrup and add a few fresh or frozen blackberries, plus a little gelatin if necessary. Boil everything for a minute, then remove from heat and let cool. If you don’t have syrup, you can use blackberries with sugar, vanilla, and orange zest, adding enough water to cover the fruit. Boil for a few minutes to get a thicker sauce, but one that flows once it cools, being careful not to add too much water. Once the cake is ready, pour the sauce over it and enjoy this delicacy!
Ingredients
7-8 dried figs (maybe 10) 150 g biscuits 4-5 tablespoons of oats 2-3 tablespoons of fig jam (apricot jam if you don't have the requested jam) 5-6 tablespoons of rum (optional) sugar to taste for boiling the figs 250 g well-drained cottage cheese (not a drop of whey should be in it) 220 g cream cheese 250 g whipped cream 2 full tablespoons of thick sour cream (stiff) vanilla (added while whipping the cream) powdered sugar to taste 100-150 g frozen blackberries for filling blackberry syrup (any other berry can be used) 300 g blackberries (if you don't have the syrup ready - alternative syrup) orange peel to taste vanilla to taste a little gelatin