Fig and Custard Dessert

Fig and Custard Dessert Ingredients

For cake:

• 3 eggs
• 7-8 dried figs
• 1 cup coarsely ground walnuts
• 1 cup flour
• 1 packet  of baking powder
• 1 dessertspoon ground cinnamon
• 1 cup granulated sugar

For custard:

• 5 tablespoons granulated sugar
• 1 liter  milk
• 2 tablespoons flour
• 2 tablespoons starch
• 1,5 tablespoons butter
• 1 packet whipped cream

For syrup:

• 1 tablespoon instant coffee
• 1/2 cup granulated sugar
• 1 cup warm water

Tips for Making Fig and Custard Dessert

Grease only the bottom of the baking pan or place a baking paper on the pan when you bake a cake. Never grease the pan’s sides. Your cake will rise better so that it can stick to the sides. Otherwise, it could not rise enough because it could not stick to the sides.

How to Make Fig and Custard Dessert?

1. Firstly, soak the dried figs in the warm water for about 10 minutes in a bowl. Drain them after they are softened and chop.
2. Whisk the eggs and sugar in a mixing bowl until frothy. Add the flour and baking powder by sifting to the mixture.
3. Add chopped dried figs, walnuts and cinnamon and stir them.
4. Place a baking paper in a baking pan, then pour the mixture. Bake in preheated oven at 180 degrees for 25 minutes.
5. At the end of the time, check with a fork. If it comes out clean, the cake baked.  Remove from the oven and allow to cool.
6. Make the custard while the cake is baking in the oven. Mix all ingredients needed for custard, except the whipped cream in a pan.
7. Place over heat and stir until thickened. Stir for 3 minutes after it begins to boil, then remove from heat.
8. Immediately add whipped cream powder to the mixture and mix well. The custard is ready!
9. Stir sugar, instant coffee, and warm water (without heating) and pour syrup over cake. If the cake is warm, it will absorb the syrup better.
10. Pour the hot custard over the cake with syrup and spread it well. Let it cool. Place in the refrigerator after cooled, let it rest there for a while and then service.
11. You can serve topped with ground cinnamon and walnuts.