Fig cake

Sift 440 gr. flour and add the 60 gr. powdered almonds. Cut 265 gr. butter into small pieces and put them in the flour. Mix it slightly, the dough should be loose, not tied. Add 2 eggs, 10 gr. salt and 165 gr. sugar powder. Mix the dough once again before reunification. Wrap in plastic, and put in the refrigerator for 2-3 hours, better overnight. Hit the oven for up to 150 degrees. Flatten the dough for up to 2mm. Cut the shape and make the holes with a fork. The gauge size must be 60X60 centimeters. Bake for 20 minutes and then leave it to cool down

. Hit the oven for up to 190 degrees. Sift ground almonds and sugar powder. Slowly add sugar to egg white and whip the solid meringue. Carefully add the flour to already prepared mass and pour it onto the baking paper or baking silicone. The height of the mass must be about 1 centimeters, not more. Bake it for 7-8 minutes, then leave to cool down.

Put 15 gr. gelatin plates in water. Add milk, ground almonds, and sugar in a pot, place on fire and bring almost to boil. Then add the gelatin and cool down up to 30 degrees. Whip the cream and carefully add it to almond milk, then pour the mass into the already baked dough and store it in the fridge.

For the fig jelly: Put 30 gr. gelatin in water. Put in pot 500 gr. ripe fig puree (or other desired fruit), 180 gr. grape or cherry juice, 35 gr. sugar, 1 vanilla stick or 5 gr. vanilla, 10 gr. of cinnamon stick, 10 gr. star anise, 40 gr. lemon (1 piece), 50 gr. orange (1 unit), 50 g cranberries and let it boil. Put out from the fire, cover the lid and leave for 30 minutes. Take out anise, cinnamon and vanilla sticks. Add the gelatin to the warm mixture and stir constantly.

Put the almond mousse on the biscuit, then pour with fig jelly and leave in the fridge overnight.

Cut the slices with a hot knife and decorate with the figs and cranberries.