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
Mixture
Crème
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
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Mixture
Mix the butter, sugar and salt in a bowl. Beat in the eggs one at a time, continue to beat until the mixture becomes lighter in colour. Mix the flour, raising agent and cinnamon, stir into the mixture alternately with the milk. Add the chocolate, mix. Transfer the batter to the prepared tin.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a rack.
Crème
Place the figs and honey in a small bowl, mix carefully, and set aside. Place the mascarpone, cream and sugar in a bowl, beat using the whisk attachment on a mixer. Transfer the cream to a disposable piping bag, cut off the tip at a slight angle, pipe on top of the cake. Top with the figs.
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