Fig, tamarind and jasmine cake

The fig, tamarind, and jasmine cake is a sophisticated dessert that combines exotic flavors and delightful textures. This recipe not only brings a touch of originality to your kitchen but also tells a story filled with tradition and refinement. It is a perfect choice for special occasions or simply to indulge your senses on an ordinary day.

Preparation time: 40 minutes
Baking time: 30 minutes
Total time: 2 hours and 10 minutes (including refrigeration)
Number of servings: 12

Necessary ingredients

*For the base:*
- 5 eggs
- 5 tablespoons of sugar
- 10 tablespoons of flour
- 50 g butter (at room temperature)
- 70 g dark chocolate

*For the fig, tamarind, and jasmine cream:*
- 350 g cottage cheese
- 100 g sour cream
- 5 fresh figs (or dried if unavailable)
- 5 tamarind pods
- Jasmine buds (for flavor and decoration)
- 1 tablespoon agar-agar

*For decoration:*
- 150 g dark chocolate
- Sliced figs
- Jasmine buds

Preparation of the base

1. Preheat the oven: Start by preheating the oven to 180 degrees Celsius. This step is essential for even baking of the base.

2. Mixing the ingredients: In a large bowl, add the butter at room temperature and the sugar. Using a mixer, beat these ingredients together until you achieve a creamy and fluffy composition. It is important that no visible sugar granules remain to ensure a smooth texture.

3. Adding the eggs: Add the eggs one at a time while mixing on low speed. This will help incorporate air into the mixture, resulting in a fluffier base.

4. Melting the chocolate: Melt the dark chocolate in a bain-marie. Ensure that no water gets into the chocolate, as it can ruin the texture. Once melted, let it cool slightly, then incorporate it into the butter and egg mixture.

5. Incorporating the flour: Sifting the flour is an important step as it helps eliminate lumps. Once sifted, gradually add the flour to the mixture, using a spatula or whisk to avoid losing the incorporated air.

6. Baking the base: Pour the composition into a rectangular pan lined with baking paper. Bake in the preheated oven for 30 minutes or until a toothpick test comes out clean. Allow it to cool completely before cutting.

Preparation of the fig, tamarind, and jasmine cream

1. Preparing the cheese: In a food processor, combine the cottage cheese and sour cream. Process until you achieve a smooth and homogeneous composition. This mixture will be the creamy base of the dessert.

2. Adding the figs and tamarind: Slice the figs and add them to the cheese mixture. Also, add the tamarind pods. Continue processing until all ingredients are well integrated.

3. Preparing the jasmine tea: Boil water and add the jasmine buds, letting them infuse for 10 minutes. Then strain the tea and keep it for the next step.

4. Incorporating the agar-agar: In a small saucepan, mix the agar-agar with the jasmine tea and bring to a boil. Let it boil for 2 minutes, stirring constantly until the agar-agar is completely dissolved.

5. Combining the ingredients: Allow the agar-agar mixture to cool slightly, then add it to the fig cream, mixing carefully to avoid spillage. This step will help firm up the cream.

6. Cooling the cream: Place the cream in the refrigerator for about an hour so that it firms up slightly.

Assembling and decorating the cake

1. Preparing the syrup: In a small saucepan, combine water, tamarind pod, and jasmine buds. Boil for 10 minutes, then let cool. Add a tablespoon of honey to sweeten the syrup.

2. Soaking the bases: Once the base has cooled, cut it into two equal parts. Use the obtained syrup to soak each layer of the base well.

3. Assembling the cake: Place the first soaked base on a platter and spread the fig, tamarind, and jasmine cream on top. Cover with the second base and refrigerate everything for at least 2 hours.

4. Cutting the cakes: Use stainless steel rings to cut smaller cakes from the assembled cake. This step adds an elegant and sophisticated look.

5. Glazing and decorating: Melt the dark chocolate in a bain-marie and use it to glaze each cake. Decorate with sliced figs and jasmine buds for an attractive appearance.

Practical tips

- Choose fresh figs: If you do not have access to fresh figs, you can use dried figs, but make sure to hydrate them before use.
- For an intense flavor: Use good quality chocolate, as this will significantly influence the final flavor of the cake.
- Variations: You can experiment with other flavors by adding a few drops of vanilla or orange essence to the fig cream.

Nutritional values

This fig, tamarind, and jasmine cake is not only delicious but also nutritious. Figs are rich in fiber, vitamins A and K, while cottage cheese provides essential proteins. Tamarind contributes antioxidants and may aid digestion.

Frequently asked questions

1. Can I replace the tamarind?
- Yes, if you do not have access to tamarind, you can use date paste or applesauce to add a sweet and tangy note.

2. How long can I keep the cake?
- The cake keeps well in the refrigerator for 3-4 days, but it is best consumed fresh.

3. What can I serve with this cake?
- Serve the cake alongside a scoop of vanilla ice cream or with a cup of jasmine tea for a complete culinary experience.

This recipe for fig, tamarind, and jasmine cake is not just a dessert but a gastronomic experience that blends tradition with innovation. Whether you plan it for a special occasion or simply to indulge yourself, it will surely bring a smile to the faces of your loved ones!