About 20 pieces

For the all-in-dough:
100 g wheat flour
* 1 level tsp Dr. Oetker Backin g
* 200 acc. Hazelnuts
* 100g sugar
* 1 package Dr. Oetker vanilla sugar
* 2 eggs (size M)
* 100 g soft hazelnut
* 100 g soft butter or margarine

For the topping:
6 sheets of white gelatin
* 500 ml (½ liter) milk
* 1 package vanilla pudding Dr. Oetker vanilla-flavored powder
* 50 g sugar
* 630 g drained, whole figs (canned)
* 500 g cottage cheese (20% fat)
* 200 g whipped cream

For the cast:
500 ml (½ l) unsweetened fig juice (from figs)
* 2 packs of glaze, clear
* 1 tsp sugar

Method:
preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

For the pastry flour with baking powder and hazelnuts, mix in a mixing bowl. Sugar, vanilla sugar, eggs, peanut butter or margarine and add. The ingredients with electric mixer with beaters lowest first briefly, then processed at the highest level in about 2 minutes until smooth.

a back frame on a baking tray (30 × 40 cm, lined with baking paper) position. Place the dough on the baking sheet and flatten it. The pastry sheet bake for 10-15 minutes .

place the baking sheet on a wire rack. The cake plate to cool.

to soak gelatine For the topping according to package instructions. From vanilla milk, custard powder and sugar, cook a pudding according to package instructions. Gelatine and dissolve easily in the hot pudding while stirring. The pudding to cool for about 15 minutes, stirring occasionally.

catch of the fig juice. Figs in half lengthwise, again let drain in a strainer and collect the remaining juice.

among the quark cooled pudding mix. Whip cream until stiff and fold in well. The cream spread on the bread plate. The fig halves spread out. The cake for about 2 hours in the refrigerator.

for the cast of fig juice, powder and sugar glaze a cast cook according to package instructions. The cast spread on the cake. The cake again for about 30 minutes in the refrigerator.

The back frame and remove. The fig cake into pieces.

Fig cake