Ingredients:
For biscuit with hot milk:
For cream:
Biscuit:
Turn on the oven to warm up at 175 degrees.
The detachable form (I have 20 cm in diameter) or usual lining separately a mug of parchment paper on the bottom and a strip along the circumference.
Flour, baking powder, salt sifted twice.
Milk and butter are heated to melt the butter.
Eggs beat for about a minute and, gradually adding sugar, whisk 10 minutes to white and air mass. It is very important!
Now in three stages we mix flour to the egg mass, mixing gently with the spatula movements from the bottom up.
Milk with oil is reheated almost to a boil, that is, to a very hot state, when bubbles appear on the surface. Do not boil it!
And in two stages pour hot milk and butter into the dough.
I after each infusion I mix upwards with a scapula three times.
We put the mass in the form, it is obtained by an average density, volume, not weighted.
Bake for 25-30 minutes at 175 degrees.
Get out of the oven and turn upside down the form with biscuit on the grill, allow to cool for 15 minutes and remove the mold.
Cream:
We carefully beat eggs with rum and sugar.
Add crushed chocolate or cocoa powder.
And heat the mixture a couple before thickening.
Since this procedure is too long, it takes 20-25 minutes to cook this cream, then I went the simpler way.
First the mixture was heated to a hot state for a couple of about 5 minutes, then I put it in a microwave for 2 minutes.
During this time the cream should be periodically stirred every 15 seconds and it is desirable to whisk everything with a mixer.
Beat for one minute and again in the microwave for 15 seconds.
Ready mixture for consistency should be like a boiled condensed milk.
Melt the melted butter with honey, whisk to a lush mass and add the cooled chocolate mixture.
Shake with a mixer for 1-2 minutes.
After we add the figs passed through the meat grinder.
The cream is ready.
We collect the cake:
Cut the biscuit into two cakes. We cover the bottom cake with cream, put the second cake on it.
We cover with cream the second cake and the sides of the cake.
Decorate with figs and chocolate.
Bon Appetit!
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