Ingredients:
For the sponge cake:
- 250 g Bake-Free sponge cake-muffin flour mixture
- 125 g erythritol
- 80 g room temperature coconut cream (! don't let it be cold !)
- 1 tablespoon of rum flavor, a few drops of caramel flavor
- cinnamon to taste
- a pinch of black salt
- 250 g water
- 10 g instant coffee (can be decaffeinated)
- 3/4 package of baking powder (9 g)
For the jam:
- 14 figs (620 g)
- 100 g erythritol
- cinnamon, lemon juice to taste
- a few drops of caramel flavor (you can leave it out, but it adds a lot)
- 2 g konjac flour
For the cream:
- half a portion of cake cream (ie 100 g of coconut cream, ...)
To decorate:
- 4-5 figs
Preparation:
Mix the ingredients for the jam, simmer and cook for about 5-10 minutes (no liquid will be added, the figs will release enough juice), then once cooled, blend until creamy together with the konjac flour (for me it was about 600 g and 500 ml). Let's let it come together. For the sponge cake, dissolve the coffee in the described amount of hot water (this will be one of the liquid ingredients of the sponge cake) and let it cool to room temperature, then mix the dry and wet ingredients, pour them together and mix thoroughly. Flatten it in a mold lined with silicone baking paper (I used a 28x8.5 cm one) and bake it in a preheated oven at 180 degrees for 30 minutes (depending on the oven, needle test!). As soon as it has cooled, use a sharp knife to thinly cut the top and the edges (I cut 2-2 cm from the ends to fit on my tray). Cut it into 3 sheets of equal thickness. We grind the cuttings in a shredder. Leave a little of the jam for decoration, mix the rest with the sponge cake crumbs. Coat each layer with it, let it reach the sides and the top as well. I'll be honest, something got in the way for me at this point, so it rested in the refrigerator, airtight, wrapped in aluminum foil, overnight (that's when the ominous incident happened). Prepare half the cake cream. According to the recipe, it should rest in the freezer before use, but in this case it may not be possible to easily spread it around the cake. I pressed a super small decoration onto the surface of the cream with a spoon. A small refrigerator is good for it (I put it in for an hour). Dilute the jam with a little water and drizzle it over the cake (dribble it down, it's even tastier). Slice the figs and arrange them tastefully on top of the cake. Fresh lemongrass is also good for him. Cut into 12 equal slices.
