Running time: 3 hours with rest
Difficulty Level: Easy
DOSE: ; 8 People
INGREDIENTS FOR Figs:
5 kilograms of figs,
350 grams of sugar,
zest of 1 lemon
3 glasses of water.
5 kilograms of figs,
350 grams of sugar,
zest of 1 lemon
3 glasses of water.
PROCEDURE FOR Figs:
Peel the figs and place them in a tall and large casserole,
then add the lemon zest and water.
Let the fire consume over medium heat for 1 hour, then add sugar and stir continuously for another 30 'until the jam will not be clear and consistent.
Cool sealed and potted in harriers.
If you want to keep as long as the jam sterilize in boiling water for about 30 'after the boil. Otherwise
keeps well in refrigerator for 6 months.
Peel the figs and place them in a tall and large casserole,
then add the lemon zest and water.
Let the fire consume over medium heat for 1 hour, then add sugar and stir continuously for another 30 'until the jam will not be clear and consistent.
Cool sealed and potted in harriers.
If you want to keep as long as the jam sterilize in boiling water for about 30 'after the boil. Otherwise
keeps well in refrigerator for 6 months.
INGREDIENTS FOR SOFT SEAT:
5 eggs,
180 grams of potato starch,
50 grams of ground almonds,
130 grams of sugar, 1 tablespoon baking
,
zest 1 / 2 lemon ,
a pinch of salt.
5 eggs,
180 grams of potato starch,
50 grams of ground almonds,
130 grams of sugar, 1 tablespoon baking
,
zest 1 / 2 lemon ,
a pinch of salt.
PROCEDURE FOR SOFT SEAT:
Fit very well with a whisk to froth the eggs with the sugar in a bowl, then add the
starch, baking powder, salt and chopped almonds finely in the blender.
Stir gently with a wooden spoon from the bottom up. Flavoured
Finally the mixture with the lemon zest. Pour
Mold the mixture into greased and floured and bake at 180 ° C for 35/40 'around.
Turn out the cake and let cool.
Fit very well with a whisk to froth the eggs with the sugar in a bowl, then add the
starch, baking powder, salt and chopped almonds finely in the blender.
Stir gently with a wooden spoon from the bottom up. Flavoured
Finally the mixture with the lemon zest. Pour
Mold the mixture into greased and floured and bake at 180 ° C for 35/40 'around.
Turn out the cake and let cool.
INGREDIENTS FOR THE FILLING AND DECORATION OF THE RING:
a soft bun,
milk and sugar to the syrup,
200 grams of fig jam,
200 gr dark chocolate,
some almonds.
a soft bun,
milk and sugar to the syrup,
200 grams of fig jam,
200 gr dark chocolate,
some almonds.
PROCEDURE FOR FILLING AND DECORATION OF THE RING:
Divide the cake in half horizontally and moisten with milk and sugar,
then distributed over the fig jam;
close the donut.
Melt the chocolate in a double boiler and with the help of a spatula covering of the cake, using the whole almonds to your liking.
Refrigerate to harden for at least 1 hour.
Serve cold and enjoy your meal!
Divide the cake in half horizontally and moisten with milk and sugar,
then distributed over the fig jam;
close the donut.
Melt the chocolate in a double boiler and with the help of a spatula covering of the cake, using the whole almonds to your liking.
Refrigerate to harden for at least 1 hour.
Serve cold and enjoy your meal!
August 31 2009
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