Fresh Fig & Cream Cake: A Seasonal Delight
Homemade Fig and Fresh Cream Cake
This cake was a delightful creation using leftover fresh cream from making a black sesame pound cake before Chuseok. I spotted beautiful figs at the market and was inspired to make a fig cake. Taking the opportunity to use a tall mousse ring I recently purchased, I decided to create a towering fig and fresh cream cake. Using a mousse ring made it much simpler as it eliminated the need for external frosting. The finished cake was absolutely delicious! It’s the perfect time to enjoy a slice of this fig and fresh cream cake while figs are in season. Let’s get baking!
Equipment & Base
- 1 x 15cm diameter, 7cm height mousse ring
Genoise Sponge (for an 18cm round pan)
- 3 large eggs
- 110g granulated sugar
- 10g honey
- 1/2 tsp vanilla extract
- 25g unsalted butter
- 46g milk
- 100g cake flour (low-gluten flour)
Fig Compote
- 3-4 fresh figs, cut into small pieces
- 50g granulated sugar
Assembly & Decoration
- 250g heavy cream
- 23g granulated sugar
- 50g heavy cream for decoration
- 5g granulated sugar for decoration
- 7-8 fresh figs for decoration, sliced
- 3 large eggs
- 110g granulated sugar
- 10g honey
- 1/2 tsp vanilla extract
- 25g unsalted butter
- 46g milk
- 100g cake flour (low-gluten flour)
Fig Compote
- 3-4 fresh figs, cut into small pieces
- 50g granulated sugar
Assembly & Decoration
- 250g heavy cream
- 23g granulated sugar
- 50g heavy cream for decoration
- 5g granulated sugar for decoration
- 7-8 fresh figs for decoration, sliced
- 250g heavy cream
- 23g granulated sugar
- 50g heavy cream for decoration
- 5g granulated sugar for decoration
- 7-8 fresh figs for decoration, sliced
Cooking Instructions
Step 1
First, let’s prepare the genoise sponge, the base of our cake. Crack the eggs into a bowl and lightly whisk them. Add the sugar and honey, and mix until the sugar is dissolved.
Step 2
Place the egg mixture over a bain-marie (double boiler) and warm it to around 40-45°C (104-113°F). This gentle warming helps create a stable foam.
Step 3
Using a hand mixer on medium speed, whip the egg mixture until it forms ribbons that hold their shape for about 3 seconds when drizzled. Then, switch to the lowest speed and continue mixing to refine the foam, removing any large bubbles.
Step 4
Sift the cake flour into the whipped eggs in two additions. Gently fold it in using a spatula with large, deliberate strokes, being careful not to deflate the batter. The goal is to incorporate the flour without losing air.
Step 5
Gently melt the butter (keeping it around 50°C/122°F) and mix it with the milk and vanilla extract. Take a small portion of the cake batter and mix it thoroughly with the melted butter and milk mixture. This tempering step prevents the butter mixture from solidifying when added to the main batter.
Step 6
Pour the tempered butter-milk mixture back into the main cake batter. Gently fold it in until just combined, ensuring a smooth, homogenous batter.
Step 7
Prepare an 18cm round cake pan by lining it with parchment paper. Pour the genoise batter into the prepared pan and spread it evenly.
Step 8
Bake in a preheated oven at 170°C (338°F) for approximately 40 minutes. The cake is done when it springs back when lightly touched in the center, or when a skewer inserted comes out clean. If the top browns too quickly, you can cover it loosely with aluminum foil.
Step 9
Once baked, immediately drop the cake pan from a slight height onto the counter to shock it and release steam. Carefully invert the cake onto a wire rack lined with parchment paper to cool completely. This helps to create a flat top surface.
Step 10
Once the genoise sponge is completely cool, carefully slice it horizontally into three equal layers using a serrated knife.
Step 11
Now, we’ll cut the genoise layers to fit the 15cm mousse ring. You’ll need two layers of 15cm diameter and one layer of 12cm diameter. This layering creates the characteristic height of a mousse cake.
Step 12
For precise cutting, you can use the 15cm and 12cm mousse rings themselves, or similar sized round cutters, to trace and cut the genoise layers. This makes the process much easier and neater.
Step 13
Let’s make the fig compote, which will add a wonderful fruity flavor. It’s efficient to make this while the genoise is baking.
Step 14
In a saucepan, combine the chopped figs and sugar. Cook over medium-low heat, stirring occasionally, until the figs soften and the mixture thickens into a slightly syrupy compote. Be careful not to let it burn.
Step 15
It’s best to cook the compote until it’s slightly jammy but still has a little moisture, rather than reducing it completely dry. This will add a lovely texture and flavor to the cake.
Step 16
Slice the remaining fresh figs into approximately 0.5cm thick rounds. These will be used to line the sides of the mousse ring for a beautiful presentation.
Step 17
Whip the 250g of heavy cream with the 23g of sugar until soft peaks form. You want a smooth, spreadable consistency that isn’t too stiff.
Step 18
Place one of the 15cm genoise layers at the bottom of the mousse ring. This will be the base of your cake.
Step 19
Carefully arrange the sliced fresh figs around the inner edge of the mousse ring, pressing them gently against the cream. This creates a decorative border.
Step 20
Spread half of the fig compote evenly over the first genoise layer, inside the fig border.
Step 21
Gently spoon and spread half of the whipped cream over the fig compote layer. Ensure it’s spread evenly.
Step 22
Place the 12cm genoise layer in the center of the mousse ring, on top of the cream.
Step 23
Spread the remaining fig compote over the 12cm genoise layer.
Step 24
Add the rest of the whipped cream on top. Spread it evenly, but leave a small space at the very top to accommodate the final genoise layer. Don’t overfill at this stage.
Step 25
Place the final 15cm genoise layer on top and gently press down to ensure all layers are compact. Cover the mousse ring and refrigerate for at least 4-5 hours, or preferably overnight, until firm and well-set.
Step 26
Once the cake is firm, carefully remove the mousse ring. Decorate the top as desired with fresh fig slices, other fruits, or mint leaves to complete your beautiful Fig and Fresh Cream Cake!
