Ingredients
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@bettybossi.ch
Base
Quark mousse
Glaze
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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