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Fig slices
Nutrition facts per serving:
- Energy in kcal about 331
- Fat about 20g
- Carbohydrates about 30g
- Protein about 6g
This is needed
This is needed
for 12 portion
Base
- 75 g walnut kernels, finely chopped
- 100 g dates, finely chopped
- 75 g coconut flakes
- 100 g figs, thinly sliced
- 50 g butter, melted, left to cool
Quark mousse
- 50 g sugar
- 4 tbsp liquid honey
- 400 g half-fat quark
- 1 tbsp lime juice
- 4 leaves gelatine, soaked for approx. 5 mins in cold water, drained
- 2 tbsp water, boiling
- 150 g figs, sliced
- 2 dl full cream, beaten until stiff
Glaze
- 2 tbsp lime juice
- 1 tbsp liquid honey
Tools
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- One loaf tin (approx. 30 cm), lined with cling film
And that's how it's done
And that's 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.
