Cinnamon Fig Soft Cake Base
Cinnamon fig soft cake base, for making Garance cake.
Ingredients
almond flour
590 g
powdered sugar
930 g
flour (T55)
460 g
Ceylon cinnamon powder
55 g
La Viette butter (softened)
925 g
egg yolks
340 g
whole eggs
200 g
milk
140 g
soft figs
200 g
egg whites
520 g
granulated sugar
220 g
Instructions
1
Mix dry powders
Sift the almond flour together with the powdered sugar; sift the flour together with the cinnamon powder.
2
Cream the butter
Using a stand mixer fitted with the paddle attachment, cream the butter, powdered sugar, and almond flour until fluffy.
3
Add the eggs
Switch to the whisk attachment, add the egg yolks and whole eggs, and continue beating for 2 minutes; gently fold in the milk and soft figs.
4
Whip the egg whites
Whip the egg whites to soft peaks (wet foam) on medium speed, gradually adding the granulated sugar.
5
Combine the batter
By hand, fold the whipped egg whites into the previous mixture together with the flour-cinnamon blend (showering it in like rain).
6
Fill the mold
Immediately pour the batter into a cake mold.
