A delightful and elegant layered cake with a fruit and nut filling, topped with a fluffy meringue frosting. Perfect for special occasions.
Preparation time
45min
Cooking time
30min
Ingredients
12 Servings
- 15 g baking powder
- 450 g cake flour
- 200 g dried figs
- 3 egg whites
- 5 eggs
- 240 ml milk
- 300 g powdered sugar
- 100 g raisins
- 5 g salt
- 400 g sugar
- 225 g unsalted butter
- 10 ml vanilla extract
- 100 g walnuts
- 60 ml water
Directions
Step 1
Preheat the oven to 175°C (350°F). Grease and flour three 9-inch round cake pans.
Step 2
In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
Step 3
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
Step 4
Add the flour mixture alternately with the milk, mixing just until incorporated. Pour the batter evenly into the prepared pans.
Step 5
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center of the cakes comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Step 6
To make the filling, combine the figs, raisins, and walnuts in a food processor. Pulse until finely chopped.
Step 7
To make the frosting, beat the egg whites in a large bowl until stiff peaks form. In a small saucepan, combine the powdered sugar and water. Cook over medium heat until the sugar is dissolved and the mixture reaches 115°C (240°F) on a candy thermometer. Slowly pour the hot syrup into the egg whites while beating continuously until the frosting is thick and glossy.
Step 8
To assemble the cake, spread the fruit and nut filling between the layers. Frost the top and sides of the cake with the meringue frosting.