- 5 Eggs
- 150g Caster Sugar
- 120g Flour
- 30g Cocoa
- 60g Melted Butter
Grease a 25cm cake tin and Preheat oven to 190°.
Whisk eggs and sugar over a water bath until light and creamy. Remove from heat and continue to whisk until cool. Fold in sifted flour and cocoa, gently combine. Fold in butter until combined and pour into cake tin and bake for 25-30min. Allow to cool on a wire rack.
- 100g Sandpaper Figs
- 225g Sugar
- 50ml Water
- 500ml Milk
- 5 Egg yolks
Heat Figs, water and 50g of sugar until dissolved, blend into puree(coulis) and set aside.
Whisk eggs and remaining sugar. Bring milk to boil and gradually add to egg mix, stirring constantly until it thickens and evenly coats the bottom of your spoon. Strain, cool then set to churn in an icecream machine.
Just before the mixture is set, add in the Sandpaper Fig coulis.
- 5 Eggs whites
- 175g Sugar
- 1tsp Cornflour
Beat egg whites into a firm peak. Continue beating for 5 mintes while gradually adding sugar, finally beat in cornflour to create your meringue.
Grease 8 moulds. Slice the cake thinly and layer all inside the mould. Fill with the icecream mixture and cap with another layer of cake. Place in freezer to set.
To serve, upturn mould onto plate and release. pipe meringue all over. Scorch with a brulee torch and decorate the plate with fresh berries and more coulis.