Red fig cake
By VicentaLakin
This cake is made today to consume the home-opened wine, figs and cream caramel sauce. It takes a long time to make this cake, but it's definitely worth it。
Recipe Recommendations
- sweetening
- roast
- several days
- ordinary
Steps for Red fig cake
1
The figs are a little cut, and they're immersed in red wine. (Cooled storage)
2
It's three days of fig, and the wine is basically absorbed by figs。
3
Creamed caramel sauce pours into the bowl, and the insulation heats up to a fluidable state。
4
The middle of a well-heated creamed caramel sauce may not yet be completely hot, so it has to be evenly mixed. Hanging to the cold。
5
Butter softened and added 50 grams of fine sugar, with a slight break。
6
Add the yolk to it. I use herb eggs, the yellow color。
7
Put the dry cream caramel sauce in the yolk paste and mix it evenly。
8
The proteins were mixed three times with fine sugar to wet hair bubbles. (Put up the egg-beater, get a good protein cream and get a tip down)。
9
One-time blending of the hairy protein into the yolk paste (this step is forgotten) and sifting in low-band powders, adding good wine and figs and evening。
10
Rolling good cake。
11
Oiled paper in the oven, and the cake was poured down, and the surface was levelled. Put it in a pre-heated oven, 200 degrees, up and down, down to the second floor, about 30 minutes to the surface。