Put the figs in a bowl and add 1.7 dl water,
stand for one hour. In the meantime, beat 150 gram soft butter with the
coffee, 150 gram sugar and the eggs for 5 minutes. Add the flour and the figs,
stir well. Put in a form and bake 1 hour and 15 minutes at 150 degrees.
For the sauce, melt 150 gram sugar and the cream in a pan, simmer for 5
minutes, add the chopped walnuts.
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Make a batter of flour, 3 egg yolks, 50 gram soft
butter, baking soda and milk. Melt the chocolate and add. Beat 3 egg whites
with 50 gram sugar for 5 minutes and add. Put in a round baking tin and bake
35 minutes at 175 degrees.
Melt the rest of the butter and add the rest of the sugar and the remaining
egg, beat au bain marie for 10 minutes. Cover the cake with this icing.
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