Elena cake

Preparation steps

• Preparation: Cut dried figs into pieces, put them in a bowl and pour warm water over them and leave them to soak for about two hours.
• Substrate: Mix the dry ingredients for the substrate, then add yoghurt and oil and mix well. Pour into cake tin no. 26 which we have previously greased with butter and sprinkled with flour. Bake the dough in a preheated oven at 180 C, about half an hour. When the dough is baked (check with a toothpick) take out the dough and leave to cool.
• Stuffing: In a bowl, mix cottage cheese, orange juice and vanilla sugar to make the mixture creamy. In another bowl, beat the sweet cream, add one bag of cream fix to make it very firm and add the mixed cottage cheese with the toppings. Place the cooled dough on a flat surface and place a ring of cake molds around the dough again. Line the hoop with baking paper, or with several pieces of paper. Then shake the filling into the mold prepared in this way and level it with a spoon or spatula, making sure that the mold fills nicely (otherwise there are holes - cavities around the mold and on the dough).
• Topping: Pour water from the bowl in which the figs were soaked, the figs should not be drained. Mix figs with a stick mixer into a porridge. Caramelize the sugar, and when it is completely melted, add the fig puree. Continue to mix over low heat until the mixture becomes syrupy and mix well (about 3-4 min). Leave the topping to cool a bit to keep it warm (it should not be hot or cold because it starts to thicken, leave it for about 20 minutes at room temperature). Pour the topping over the filling and flatten with a spoon. Cool the cake in the refrigerator, then remove the rim of the mold and baking paper, smooth the edges of the cake if necessary.
• Note: When smoothing the edges, care should be taken to apply the topping to the filling, as stains that do not stick out will fall out. It is best to process the "edge" of the cake yourself so that the excess topping or filling is removed with a knife or spoon.