Raspberry Fig Cake

Name: Raspberry Fig Cake
Prep time: 15 min
Cook time: 45 min
Total time: 6 h
Yield: 12 servings
Ingredients: 4 large eggs; 150 g butter; 150 g dark chocolate; 120 g sugar; 20 g starch; 100 g flour; 1/4 tsp salt; 1 tsp vanilla extract; 200 g raspberries; 50 ml water; 200 ml yogurt; 50 g sugar; 5 g gelatin; 250 g whipping cream; 1 tbsp vanilla sugar; 100 g sugar; 2 large figs; 200 g yogurt; 5 g gelatin; 250 g whipping cream; 1 tbsp vanilla sugar

User Reviews

4.9

138 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 hrs
Total Time
6 hrs
Servings
12 servings
Course
Dessert
Cuisine
International

Raspberry Fig Cake

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

Sponge

4 large eggs
150 g butter
150 g dark chocolate
120 g sugar
20 g starch
100 g flour
1/4 tsp salt
1 tsp vanilla extract

Raspberry mousse

200 g raspberries
50 ml water
200 ml yogurt
50 g sugar
5 g gelatin
250 g whipping cream
1 tbsp vanilla sugar

Caramelized fig mousse

100 g sugar
2 large figs
200 g yogurt
5 g gelatin
250 g whipping cream
1 tbsp vanilla sugar

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Instructions

Sponge:

Put the butter and chocolate in a small thick-bottomed saucepan over a low heat and aloow it to melt. Stir gently from time to time. When the mixture is smooth, turn off the heat.
Incorporate the egg yolks into the chocolate cream, one at a time. Stir well after each one, to ensure it is well combined.
Mix the flour with the starch and then incorporate it into the chocolate cream. Mix everything together and then add the vanilla.
Put the egg whites and salt in a mixer bowl and mix until you get a firm foam consistency. Incorporate the egg whites into the mixture with gentle, upward movements.
Preheat the oven to 180 °C (356° F) and line a 25/35 cm (10 x 14 inches) baking tray with parchment paper. Pour the mixture into the pan and smooth it out.
Bake for 20-23 minutes or until it passes the toothpick test. Remove the tray from the oven and leave the cake to cool.

Raspberry mousse:

Add together the raspberries, water, and sugar and cook them over low heat. Squeeze in a little lemon juice. Turn up the heat and bring the mixture to a boil.
When it starts to boil, reduce the heat and simmer for 10 minutes, until the liquid is reduced by half, leaving a beautiful, aromatic jam. Strain the jam, pressing it with a spoon to extract as much liquid as possible.
Hydrate the gelatin in 3 tablespoons of cold water. After 5 minutes, add it to the raspberry cream. Stir in the yogurt and refrigerate until it reaches the right consistency for a mousse. It should be quite firm, but easy to handle.
Mix the whipping cream (cold) with a tablespoon of vanilla sugar until it becomes frothy, and sticks to the whisk. Incorporate the mixture into the raspberry cream with upward movements. Pour it over the cake and refrigerate.

Fig mousse:

Place the sugar in a pan and let it caramelize. When you get a golden/amber caramel, add in the chopped figs. Leave them over a low heat until they soften and are homogenized with the sugar. No more than 5 minutes.
Pour the mixture into the blender and pulse a few times to finely grind the figs, but without turning them into a paste.
Hydrate the gelatin in 3 tablespoons of cold water. After 5 minutes add it to the figs. Stir in the yogurt and refrigerate the mixture.
Make a firm whipped cream for this mousse. Incorporate it into the fig cream and pour it on top of the raspberry cream. Refrigerate the cake for 4-5 hours, until the mousse is firm enough to get a clean cut.
Slice the cake with a sharp knife. Decorate with pieces of fig and serve.