Easy, Elegant Fig & Mascarpone Cake | A Taste of Autumn

[Ingredients | 6-inch (15 cm) Round Cake Pan]

Mascarpone Chantilly Cream
Cream with mascarpone ··· 200 g
Whipping cream ··· 150 g
Sugar ··· 18 g

Sponge Cake
Eggs ··· 3
Sugar ··· 58 g
Cake flour ··· 68 g
Unsalted butter ··· 12 g
Milk ··· 12 g

Nama Chocolate
Whipping cream ··· 180 g
Dark chocolate ··· 150 g
Orange liqueur ··· 10 g
Glucose syrup (mizuame) ··· 15 g
Unsalted butter ··· 15 g

[Baking]
170°C (338°F) for 30 minutes

[Instructions]

1. Make the sponge cake. Whisk the eggs and sugar together until pale and thick. Sift in the cake flour and fold gently. Warm the butter and milk together until the butter has melted, then add to the batter and fold until combined. Pour into the cake pan and bake. Allow to cool completely.

2. Make the mascarpone Chantilly cream. Whip the cream with mascarpone, whipping cream, and sugar together until the mixture holds its shape. Refrigerate until needed.

3. Make the orange liqueur syrup. Mix the hot water, orange liqueur, and sugar until the sugar dissolves. Set aside to cool. The syrup can also be prepared ahead of time and refrigerated.

4. Make the nama chocolate. Heat the whipping cream, orange liqueur, and glucose syrup, then pour over the dark chocolate. Stir gently until smooth. Add the unsalted butter and stir until fully incorporated. Pour into a mold and refrigerate until set.

5. Cut the chilled nama chocolate into pieces and dust with cocoa powder.

6. Slice the sponge cake into layers and brush with the orange liqueur syrup. Layer with the mascarpone Chantilly cream and fresh figs. Pipe cream on top and finish with your decorations.
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