Fig cake with chocolate cream

The perfect dessert for a lazy Sunday: Fig Cake with Chocolate Cream

Who doesn't love a delicious cake that brings a smile to the faces of loved ones? In this recipe, I will guide you step by step in making a fig cake with chocolate cream, a simple yet refined dessert that will turn an ordinary day into a true celebration of flavors. This cake is perfect to enjoy with loved ones while nature outside dons the colorful attire of autumn.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12

Ingredients needed:

*For the base (20x30 cm pan):*
- 4 eggs (preferably at room temperature)
- 5 tablespoons of sugar
- 4 tablespoons of flour
- 3 tablespoons of oil (sunflower oil or olive oil for a stronger taste)
- 1 teaspoon of baking powder
- A pinch of salt
- 1 packet of vanilla or vanilla essence
- Grated zest of one lemon (for an extra hint of flavor)

*For the syrup:*
- Juice of one lemon (about 50 ml)
- 100 g of sugar
- 150 ml of water

*For the chocolate cream with nuts:*
- 300 g of Choco Nussa cream (or your favorite chocolate nut cream)
- 200 g of sour cream (30% fat)
- 150 g of mascarpone (for exceptional creaminess)

*For decoration:*
- 300 g of sour cream (30% fat)
- 1 tablespoon of honey (for a natural and sweet taste)
- 100 g of mascarpone
- 1 packet of cream stabilizer (optional, only if necessary)
- A few figs (for decoration)

Step by step in preparing the cake:

1. Preparing the base:
Start by preheating the oven to 180 degrees Celsius. Line the pan with baking paper to prevent sticking.
Separate the egg whites from the yolks. In a bowl, beat the egg whites with a pinch of salt until you get a firm foam. Gradually add the sugar and vanilla, continuing to mix until the foam becomes glossy and firm.
In another bowl, mix the yolks with the oil and lemon zest. Pour the yolk mixture over the egg white foam and gently fold in using a spatula to avoid losing air from the mixture.
Sifting the flour together with the baking powder, gently incorporate it into the egg mixture until well combined.
Pour the mixture into the prepared pan and bake for 20 minutes, until the base is golden and passes the toothpick test.

2. Preparing the syrup:
In a saucepan, combine the water, sugar, and lemon juice. Bring the mixture to a simmer over low heat, stirring constantly until the sugar is completely dissolved. Allow the syrup to cool.

3. Chocolate cream with nuts:
In a large bowl, whip the sour cream until fluffy. Add the mascarpone and Choco Nussa cream, mixing gently to obtain a smooth and homogeneous cream. Transfer the cream to the refrigerator to firm up a bit while the base cools.

4. Assembling the cake:
Once the base has cooled, cut it in half lengthwise, resulting in two layers about 10 cm wide. Soak each layer well with the cooled syrup so that it is moist and flavorful.
Spread a generous layer of chocolate cream between the two layers and on the outside of the cake.

5. Preparing the whipped cream for decoration:
In a clean bowl, whip the sour cream with the honey and mascarpone until you achieve a fluffy whipped cream. If necessary, add the cream stabilizer. Cover the cake with the whipped cream obtained.

6. Decorating:
Decorate the cake with fresh figs. You can slice some figs, while from others you can scoop out the center for a special visual effect.

7. Cooling and serving:
Let the cake chill in the refrigerator for at least an hour to allow the cream to set well. This will also enhance the flavors. When you're ready to serve, cut into portions and enjoy the combination of flavors!

Helpful tips:
- Make sure all ingredients are at room temperature for better homogenization.
- Choose ripe figs, as they will provide a natural sweet taste and a pleasant texture to the cake.
- If you don't have fresh figs, you can use other seasonal fruits like pears or peaches.
- I recommend serving the cake with a cup of green tea or a cold lemonade to balance the sweetness of the dessert.

Nutritional benefits:
This cake is a source of nutrients thanks to figs, which contain fiber, vitamins A and K, and antioxidants. Additionally, the chocolate cream offers a little energy indulgence due to the healthy fats from the nuts.

Frequently asked questions:
- Can I replace Choco Nussa cream with something else?
Yes, you can use melted chocolate or another favorite chocolate cream.

- How can I store the cake?
This cake stores well in the refrigerator for 2-3 days, but it is best enjoyed fresh.

- Can the cake be frozen?
We recommend not freezing the cake, as the cream and whipped cream will lose their texture.

I hope you enjoy every bite of this fig cake with chocolate cream. It is a simple yet flavorful recipe that will surely delight not only your wife but all your loved ones! Enjoy your meal!