Charlotte ai Fichi (Fig Charlotte Cake) by @cakeofgina_

1h10

8 servings

🥚

Egg yolks

🍬

120 g

Sugar

🥚

Egg whites

🌾

Flour

🌽

Starch

🍫

Cocoa powder

🍈

Figs

🍋

Lemon juice

🍦

Vanilla

🪵

Cinnamon

🧀

Mascarpone

🥛

Cream

🥛

Condensed milk

  1. Whisk
    • Egg yolks
    • Sugar

    For the sponge, whisk the egg yolks with 65g of sugar until doubled in volume, pale and foamy.

  2. Whip
    • Egg whites
    • Sugar

    Whip the egg whites, gradually adding 55g of sugar, until stiff and firm.

  3. Fold
    • Egg whites
    • Egg yolks

    Fold the whipped egg whites into the egg yolk mixture gently, in three additions.

  4. Sift
    • Flour
    • Cocoa powder

    Sift together the flour, the starch and the cocoa.

  5. Fold
    • Flour
    • Cocoa powder
    • Egg yolks

    Fold the sifted flour, starch and cocoa gently into the egg mixture.

  6. Line

    Line a rectangular baking tray, about 36cm x 30cm, with baking paper and pour the mixture in evenly.

  7. Bake

    Bake for 15 minutes at 160 degrees.

  8. Step

    Once cooled, use the sponge to line the walls and base of an 18cm diameter springform ring.

  9. Peel
    • Figs
    • Lemon juice
    • Sugar

    For the compote, peel the figs and cook them with lemon juice, sugar and vanilla, and cinnamon if liked, for 10 minutes.

  10. Blend
    • Figs

    Blend the cooked figs until the mixture has the consistency of a jam.

  11. Cream
    • Mascarpone
    • Cream
    • Condensed milk

    For the cream, begin whipping the cold mascarpone and cream together, then pour in the condensed milk in a thin stream.

  12. Assemble

    Assemble the cake as shown in the video and refrigerate for 5 hours.

  13. Decorate

    Decorate as desired.

Charlotte ai Fichi (Fig Charlotte Cake) by @cakeofgina_

1h10

8 servings

🥚

Egg yolks

🍬

120 g

Sugar

🥚

Egg whites

🌾

Flour

🌽

Starch

🍫

Cocoa powder

🍈

Figs

🍋

Lemon juice

🍦

Vanilla

🪵

Cinnamon

🧀

Mascarpone

🥛

Cream

🥛

Condensed milk

Preparation Steps

  1. Step 1/13

    For the sponge, whisk the egg yolks with 65g of sugar until doubled in volume, pale and foamy.

    🥚Egg yolks
    🍬Sugar
    🥄Whisk

  2. Step 2/13

    Whip the egg whites, gradually adding 55g of sugar, until stiff and firm.

    🥚Egg whites
    🍬Sugar
    🥄Whisk

  3. Step 3/13

    Fold the whipped egg whites into the egg yolk mixture gently, in three additions.

    🥚Egg whites
    🥚Egg yolks
    🥄Whisk

  4. Step 4/13

    Sift together the flour, the starch and the cocoa.

    🌾Flour
    🌽Starch
    🍫Cocoa powder
    🧺Sifter

  5. Step 5/13

    Fold the sifted flour, starch and cocoa gently into the egg mixture.

    🌾Flour
    🌽Starch
    🍫Cocoa powder
    🥚Egg whites
    🥚Egg yolks

  6. Step 6/13

    Line a rectangular baking tray, about 36cm x 30cm, with baking paper and pour the mixture in evenly.

    📜Baking paper
    🍳Baking tray

  7. Step 7/13

    Bake for 15 minutes at 160 degrees.

    🍳Baking tray

  8. Step 8/13

    Once cooled, use the sponge to line the walls and base of an 18cm diameter springform ring.

    Springform ring

  9. Step 9/13

    For the compote, peel the figs and cook them with lemon juice, sugar and vanilla, and cinnamon if liked, for 10 minutes.

    🍈Figs
    🍋Lemon juice
    🍬Sugar
    🍦Vanilla
    🪵Cinnamon
    🍲Saucepan

  10. Step 10/13

    Blend the cooked figs until the mixture has the consistency of a jam.

    🍈Figs

  11. Step 11/13

    For the cream, begin whipping the cold mascarpone and cream together, then pour in the condensed milk in a thin stream.

    🧀Mascarpone
    🥛Cream
    🥛Condensed milk
    🥄Whisk

  12. Step 12/13

    Assemble the cake as shown in the video and refrigerate for 5 hours.

    Springform ring

  13. Step 13/13

    Decorate as desired.

Composition

Ingredients

Types

Eggs, Sweetener, Grains, Baking, Fruit, Spices, Dairy

Ingredients

Egg yolks, Sugar, Egg whites, Flour, Starch, Cocoa powder, Figs, Lemon juice, Vanilla, Cinnamon, Mascarpone, Cream, Condensed milk

Notes

Egg yolks (for the sponge, whisked with sugar until pale and doubled in volume), Sugar (for whisking with the egg yolks, for the fig compote, amount not given), Flour (sifted together with the starch and cocoa, amount not given), Starch (sifted together with the flour and cocoa, amount not given), Cocoa powder (sifted together with the flour and starch, amount not given), Figs (peeled, for the compote, amount not given), Lemon juice (for cooking the fig compote, amount not given), Vanilla (for the fig compote, amount not given), Cinnamon (optional, for the fig compote, if liked), Mascarpone (cold, whipped for the cream, amount not given), Cream (cold, whipped with mascarpone for the cream, amount not given), Condensed milk (poured in a thin stream into the whipped mascarpone-cream mixture, amount not given)

Allergens

Eggs, Gluten, Milk

Dietetics

Dietary regimen

Pescatarian, Nut-Free, soy-free, Vegetarian

Calories

310 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 32g, Fat: 17g, Fiber: 1.5g, Sugars: 24g

Nutritional Information

Minerals

Calcium: 90mg, Potassium: 220mg, Iron: 0.8mg, Sodium: 60mg

Vitamins

Vitamin A: 180mcg, Vitamin B2 (Riboflavin): 0.2mg, Vitamin K: 2mcg

Preparation

Time Information

Preparation

45 minutes

Cooking

25 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

Whisk, Sifter, Baking paper, Baking tray, Springform ring, Saucepan

Appliances

Oven, Blender, Mixer, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Moist, Soft, Smooth

Flavors

Sweet, Fruity, Creamy, Hint Of Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (covered or in an airtight container,keep chilled due to fresh cream and mascarpone filling), freezer : 1 month (wrap tightly,best without fresh fig decoration,thaw in the fridge before serving)