Caramelized Fig Cake with Coffee

To make the caramelized fig cake with coffee, wash the figs, cut them in half lengthwise, sprinkle with the granulated sugar and arrange the fruit flat side down in the bottom of the pan.

Beat the egg yolks with the whole cane sugar in a bowl until foamy. Separately, mix the flour with the coffee and baking soda and gradually add everything to the egg mixture.

Finally, beat egg whites to snow and mix with the batter. To do this, mix in a few tablespoons of snow to loosen the mixture, and then fold the remaining snow into the batter using a rubber spatula and circular motions.

Pour the mixture over the figs in the pan and bake for 25 to 30 minutes. The cake is done when no more batter sticks to a toothpick inserted into it when you pull it out.

Remove the finished caramelized fig cake with coffee from the oven and turn it out immediately (otherwise the caramel will stick to the pan!). A juicy dessert.

Preparation Tip:

For the caramelized fig cake with coffee, preheat the oven to 180 degrees. Grease a 20-22 cm diameter mold with butter or oil and sprinkle the entire mold with a tablespoon of sugar.

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