Clementines with Snow Cap

A simple but delicious cake recipe:

Pit the dates and cut them into tiny cubes together with the figs. Boil honey, water and rum. Add the fruit cubes and simmer on low heat for 5 minutes. Strain and collect the syrup. Cool both. Chop the leftover gingerbread.

Peel the clementines and cut them diagonally in half. Place cut side down on a baking sheet lined with parchment paper.

Whip egg whites and half of the sugar to egg whites. Fold in the remaining sugar first, then the date/ fig mixture and the gingerbread accurately. Pour the mixture into a piping bag fitted with a smooth nozzle. Cover the clementines with the meringue in a spiral from bottom to top. Place in the top half in a 180 degree oven and bake for 10 min.

Arrange the clementines on the plates with a spatula and crown with the syrup.

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