Red wine fig cake

Red wine fig cake

Overview

The cake I made today was to use up the red wine, figs and creamy caramel sauce that I had opened at home. Making this cake requires a long time in preparation, but it's definitely worth it.

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Ingredients

Steps

  1. Slightly chop the figs and soak in red wine. (Keep refrigerated)

    Red wine fig cake step 1

  2. These are figs that have been soaked for 3 days. The red wine has basically been absorbed by the figs.

    Red wine fig cake step 2

  3. Pour the creamy caramel sauce into a bowl and heat over water until it becomes fluid.

    Red wine fig cake step 3

  4. The middle part of the heated creamy caramel sauce may not be completely heated yet, so stir it evenly. Let dry until hand warm and set aside.

    Red wine fig cake step 4

  5. After the butter is softened, add 50 grams of fine sugar and beat slightly.

    Red wine fig cake step 5

  6. Add egg yolks gradually and mix well. (I used grass-fed eggs, and the yolks are yellower in color).

    Red wine fig cake step 6

  7. Pour the dried cream caramel sauce into the egg yolk batter and mix evenly.

    Red wine fig cake step 7

  8. Add the sugar to the egg whites in three batches and beat until wet peaks form. (Lift the egg beater, the tip of the beaten meringue will droop when picked up).

    Red wine fig cake step 8

  9. Add the beaten egg whites to the egg yolk paste at once and stir evenly (I forgot to take a picture of this step), then sift in the low-gluten flour, add soaked red wine figs, and stir evenly.

    Red wine fig cake step 9

  10. Fold in the mixed cake batter.

    Red wine fig cake step 10

  11. Line a baking pan with oiled paper, pour the cake batter into it, and smooth the surface. Put it in the preheated oven at 200 degrees, turn the heat up and down, put the second layer from the bottom down, and bake for about 30 minutes until the surface is golden.

    Red wine fig cake step 11