Pita cake with fresh figs - the fig is an inspiring food for me, so this recipe for PIE-CAKE was born.
Pita cake with fresh figs - Snežana Knežević - Recipes and Cookbook online
Pita-cake with fresh figs - figs are an inspiring food for me, so this recipe for PITA-CAKE was born.
Pita cake with fresh figs, ingredients:
- 14 pieces of fresh figs (larger ones)
- 10 sheets of pie crust
- 6 eggs (smaller)
- 1 bag of vanilla sugar
- 500 ml milk
- 100 g of vanilla pudding powder
- 4 tablespoons of sugar (or to taste)
- 4 tablespoons olive oil
- 1 bag of baking powder
- 2 tablespoons of coconut flour
- 12 mint leaves
Pita-cake with fresh figs, preparation:
- Wash the figs, cut off their stems and cut them into quarters.
- In a separate bowl, break the eggs, add vanilla sugar, sugar and milk and beat with a fork or wire by hand.
Add pudding powder, part of the oil and baking powder and mix everything well.
- Separate 4 peels from the crust, 2 for the bottom and 2 for the top, and roll up the rest and cut into strips 2 cm wide. Put baking paper in a small round mold and spread it thinly with olive oil. Place 2 crusts crosswise so that the edges go over the mold.
In the middle, put the skins cut into strips, previously separated.
Pour a few spoonfuls of filling.
- Arrange all the figs. Pour the rest of the filling over the figs, leaving a few spoonfuls for the top.
- Now transfer the ends of the crust, which remained outside the mold, over the fig and add 2 crusts and tuck the pie in. Spread it with the rest of the filling, which you have separated and poke a little of the crust with a knife. Sprinkle with coconut.
Put the pie-cake to bake in a heated oven at 200 degrees C with hot air. When the crusts start to brown, reduce the temperature to 180 degrees C and bake until the pie is nicely browned, about 40 minutes. Be careful not to burn yourself.
- Take it out of the oven, cover it and let it cool down, then transfer it to the fridge to cool down.
- Cut into triangles, garnish with whipped cream and mint and serve.
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