I am obsessed with figs!! I wanted to make a cake that allowed the figs beauty to shine and it did! It was so delicious made up of juicy, freshly picked figs! There is also a video on my instagram feed check it out: @mlkfredcooks.
3 cups of cake flour
1 tbl baking powder
1 tsp salt
1 cup salted butter, room temperature
1 3/4 cups sugar
6 egg whites, room temperature
2 tsp vanilla (clear if you want it extra white)
1 cup buttermilk, room temperature
1/2 cup sour cream, full fat, room temperature
2 cups heavy whipping cream, very cold
3 tbl cold water
1 tbl unflavored gelatin
1/2 cup powdered sugar
1 tsp vanilla
1 tsp orange extract
1 tsp orange zest
1/4 cup fresh figs,chopped
4 fresh figs, divided (whole and slices for decoration, sliced for middle of the cake)
Preheat your smoker or oven to 325 degrees F. Spray your sheet pan with non-stick spray and then line with parchment. Spray again. Set aside.
In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter, and the sugar for two minutes on medium-high speed.
Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition. Once all of the egg whites are added, mix for about 1 to 2 minutes on medium speed.
Add vanilla extract and beat until incorporated.
With the mixer on low speed, add flour and buttermilk mixture interchangeably. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Fold in the sour cream.
Pour cake batter into prepared sheet pan and bake/smoke at 325F for 25 minutes. Allow to cool in pan for 10 minutes and then flip onto a sprayed rack. Allow to cool completely.
Prepare stabilized cream.
In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring ⅓ cup heavy cream to a simmer and then stir in the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 5-7 minutes.
In a chilled stainless steel bowl with a chilled whisk attachment, beat the remaining whipping cream, icing sugar, orange extract, orange zest and vanilla until it thickens and soft peaks begin to form, about 1 to 2 minutes. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form. Keep covered and chilled until ready to use.
Using a 4 or 6 inch ring cut two layers of cake. Reserve scraps for cake pops or another recipe. Line your ring you used to cut the layers of the cake and with an acetate sheet. Press first layer of cake carefully into lined ring. Fill with a layer of stabilized cream. Press sliced figs with beautfiul face facing the acetate. Fill with remaining cream and chopped figs and more cream. Place second layer on top and press gently. Make sure to push the cream carefully towards the spaces between the figs. Cover and refrigerate for at least 4 hours or overnight. Pipe remaining stabilized cream (you may need more) and top with figs, mint and honey. My favorite cake for its beauty and taste!
I love cooking, baking and playing with fire. My passion for cooking goes outside to my grills and smoker. I enjoy food styling ALMOST as much as sharing my passion for food! Follow me to see me in action: