I believe that each one of us has that one special cake they are particularly proud of, for one reason or another.
This delicious dessert contains two of my favorite things: dry figs and creamy mascarpone cheese.
And if you are a “fig freak” like me, you’d love this cake!
Figs are one of the essential ingredients in Dalmatian cuisine – whether fresh, dry, cooked, in a dessert or as a part of a sour dish. Luckily, dry figs are available at the market all year round.
This cake never fails to bring smile of pleasure to my family and friends. Its luxurious flavor comes from dry figs and raisins previously soaked in Prošek (my favorite is the “dark one”, particularly rich in taste – “Viški Prošek).
The cake’s dough is moist and chewy with the center filled up with figs, raisins and a bit of mascarpone cheese.
Finally, the cake is decorated with cut dry figs soaked in caramelized sugar that make the cake especially eye-pleasing.
•flour 300 g
•oil 1/2 cups
•1 vanilla sugar
•1 1/2 tbsp of cacao
•1/2 tbsp of baking soda
•500g Mascarpone cheese
•300 g Ricotta cheese
•3 vanilla sugar
•250g of dry figs, cut in thin slices
•50g of raisins
•1 cup of Prošek or some other dessert wine
•250g of sugar
- Mix all of the ingredients for the dough. Bake in the preheated oven at 180’C, for 30 minutes.
- Leave the dough to cool down completely. You can even make it the day before.
- In the meantime, soak the figs and raisins in Prošek.
- Mix the Mascarpone cheese with sugar for a few minutes. Add Ricotta cheese and mix again until it becomes creamy.
- Cut the cake in half. Strain the figs and raisins and spread them around the dough, (do not worry about the excess liquid, it will get soaked up by the dough). Spread a few tbsp of the cream and cover it all with the other half of the dough.
- Cover the whole cake with the cream, from every side. You can add wavy decorations with the spoon.
- Put it into the fridge.
- Melt the sugar for dressing until it becomes lightly brown.
- Add the figs and raisins, while continuously stirring for 1-2 minutes or until you see the creamy, syrupy mixture forming.
- Leave the dressing to cool down a bit.
- Then pour it over the cake and letting it overrun the edges of the cake.
- Keep the cake in the fridge.