Fig slices

Fig slices

Total: 5 hr | Active: 30 Min.
gluten-free
Nutritional value / portion: 331 kcal
, Fat: 20 g
, Carbohydrate: 30 g
, Protein: 6 g

Ingredients

12 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Base

100g dates, finely chopped
75g walnut kernels, finely chopped
75g coconut flakes
50g butter, melted, left to cool
100g figs, thinly sliced

Quark mousse

400g half-fat quark
50g sugar
4tbsp liquid honey
1tbsp lime juice
4leaves gelatine, soaked for approx. 5 mins in cold water, drained
2tbsp water, boiling
2dl full cream, beaten until stiff
150g figs, sliced

Glaze

2tbsp lime juice
1tbsp liquid honey
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Utensils

One loaf tin (approx. 30 cm), lined with cling film

How it's done

Base

Mix the dates, nuts, coconut flakes and butter, transfer to the prepared tin, press down firmly. Spread the figs over the base, cover and chill for approx. 30 mins.

Quark mousse

In a bowl, combine the quark with the sugar, honey and lime juice. Dissolve the gelatine in water, stir in 2 tbsp of the quark mixture and immediately stir into the remaining mixture. Carefully fold the whipped cream into the mixture. Spread the mixture over the base, cover and chill for approx. 30 mins. Arrange the figs on top of the mousse, cover and chill for approx. 4 hrs.

Glaze

Combine the lime juice and honey, drizzle over the cake, cut into slices.

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