Fig Foam

A great cake recipe for any occasion:

Cook finely diced figs and almond slivers in a frying pan on 2 or automatic cooktop 5 to 6 until lightly browned, stirring throughout, then cool.

Whip the egg whites with a mixer for 15 minutes until very stiff, sifting in the powdered sugar. Briefly fold figs and almond kernels into the whipped cream.

Using two teaspoons, place small mounds of dough on the wafers, bake, but allow to brown very lightly.

Circuit:

160 to 170 degrees , 2nd rack v. U.

140 to 150 °C , convection oven

approx. 25 min.

When cooled, layer the fig foams in a pastry tin, keep well sealed.

of Hamburgische Electricitätswerke Ag

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