Ingredients
# For the base:
50 g butter
1 egg
1 cup flour
1/2 cup powdered sugar
2 tbsp sugar kfyava
1/2 tsp salt
# For the almond mixture:
50 g almonds
2 tbsp sugar
2 pinches aniseed and fennel
# For the cream:
250 ml cream
12 figs
12 walnuts
2 eggs
1 bay leaf
5 tbsp brown sugar
2 pinches of aniseed and fennel
Method
Almonds are ground. Then flavored with dill and aniseed, add sugar and milled powder. Sift the flour into a bowl, mix with the ground almonds and gradually adding pieces of butter. Pour the brown sugar and crease until crumbs. Egg mix with 1 tbsp cold water and salt. Add to the flour with powdered sugar and knead with hands until a sticky dough. Place in pre-greased baking pan, covering the walls. Rest in refrigerator 30-60 minutes, covered. The base is pricked with a fork, place in a preheated oven at 200-220 C and bake 8-10 minutes. Then smoothed spoon and left to cool. Pour the cream into saucepan. Pour a bay leaf, anise and dill seed and boil. Simmer until half the liquid is reduced. Allow to cool, then filtered. Figs cut in two, but not unattached. In each half is placed in a walnut nut. Eggs are broken and they shall pour strained cream. Figs rank on the base, and around them pour the cream. Sprinkle with brown sugar and bake 20-25 minutes in a preheated 180 C oven.
Containers:
Difficulty
Very difficult
Tested
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