3 Layer Caramel and Fig Marble Cake With Cream Cheese and Mascarpone Frosting

(Apologies in advance, you will need to weigh ingredients since I don’t know how to properly convert metric weight measurements into imperial volume measurements.  If you have a scale that weighs in grams, use that since I’m rounding most numbers from a converter to get the imperial weights.)

Note: This is not my recipe, I just translated it for my sister.  I’ve never even made this before.  All credit / praise should go to the original creator(s) HERE.  On the other hand, If something goes horribly wrong, feel free to blame me in your heart, but be aware that I assume no responsibility for any potential problems when following this recipe.

Ingredients:

5 and ⅓ OZ (150 grams) bittersweet chocolate

7 OZ (200 grams) walnuts

7 OZ (200 grams) flower

a pinch of salt

8 eggs

8.8 OZ (250 grams) sugar

(you’re reading correctly, there is neither baking powder nor butter in the cake)

For the Filling:

1 and 1/10 LB (500 grams) Mascarpone (specialty cheese, http://en.wikipedia.org/wiki/Mascarpone or http://www.food.com/recipe/substitute-for-mascarpone-cheese-28620

for more information or a substitute respectively)

8.8 OZ (250 grams) sifted powdered sugar

7 OZ (200 grams) goatsmilk cream cheese (mild)

(if you notice that the filling is too fluffy, add a little bit more powdered sugar and store it in the fridge for a half-hour.)

For the toppings:

6-8 walnuts

6 figs

3-4 Tbs caramel sauce

Equipment:

• Springform or silicone cake-pan 15 cm across if you want a tall cake or 20 cm across for a cake about 6 cm tall.  (I (the original chef, not the translator) used a 15 cm silicone pan).
• Spatulas for scraping bowls and also for working under flat dough
• Sifter
• Parchment paper
• Electric mixer
• Several mixing bowls (at least 3, 6 or more recommended)
• Double boiler (pan of water with a special inserted pan that rests in the water of the first pan.)

Directions:

Preheat convection oven to 320 degrees F (160 C)(If you’re using a metal pan, you should cover the bottom and inner circumference with parchment paper to line the inner edge of the pan) If you have multiple cake-pans the same size, you can bake multiple layers at the same time.  You can also prepare the layers the day before, wrap them with foil and keep them in the fridge.

Prepare the dough as follows:

Melt the chocolate in a double-boiler and set it aside.  Separate the yolks from the eggs and usinging an electric mixer on a high setting, beat them (the yolks) in a bowl, adding in 5 ⅓ OZ (150 grams) of sugar, to achieve a foamy consistency.  In another bowl, beat the egg-whites, slowly adding the salt and the rest of the sugar to make a meringue.  (You’ll know it’s stiff enough when the mixture can be turned upside down (very shortly) in the bowl and it doesn’t fall out). Mix the flour and walnuts in a bowl.  Spoon this mixture into the egg-yolk mixture, combining the two mixtures with the electronic mixer.  Finally, fold in the meringue with a spatula.  Be careful when doing this.  The meringue should not fall in this process.  (brother’s note: I have no idea how that’s supposed to work)

Separate the dough into three equally sized portions.  Fill the form with the first portion.  Place the second portion into a bowl and fold in two tablespoons of the melted chocolate. In another bowl, do the same with the remaining dough and melted chocolate.  (The goal is to achieve a marbled aesthetic).

Each layer / all layers (should you bake them at the same time) should bake for 20-25 minutes.  Use a toothpick to determine when they are done.  Allow all layers to cool completely. (If you so choose, (I would)) cut the “muffin-tops” so that each layer is completely flat.

PREPARE THE CREAM Filling / Frosting WHILE THE LAYERS ARE BAKING!

(unless you’ve prepared them the day before)

For this, use the electric mixer to lightly blend the mascarpone and the powdered sugar in a bowl until they are a single consistency.  Then, gently fold in the goat’s milk cream cheese with a spoon.  Again, stir / fold the mixture until you’ve achieved a uniform consistency.

Completely “dirty-ice”  and stack the cake layers and place them in the fridge for at least 30 minutes.  Finally, completely cover the cake with the rest of the cream mixture.  Halve or quarter the figs, crack the nuts and chop them to suit your taste.  Before serving, carefully place the figs and walnuts on top of the cake and lightly drizzle with the caramel sauce.