Spice cake from the tray

Name: Spice cake from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 100 g liquid honey; 150 g Sugar beet syrup; 125 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 125 g Butter; 200 g dried figs; 100 g Walnut kernels; 4 Eggs (size M); 500 g Whipped cream; 2 bags of gingerbread spice; 500 g Flour; 1 package Baking Powder; 300 g Dark chocolate; 150 g Milk chocolate; 300 g Whipped cream; 50 g Coconut oil; 7-10 Tbsp Fat and flour; 7-10 Tbsp cocoa, icing sugar, walnut kernels and fresh figs

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

100 g liquid honey
150 g Sugar beet syrup
125 g Sugar
1 pinch Salt
1 package Vanillin sugar
125 g Butter
200 g dried figs
100 g Walnut kernels
4 Eggs (size M)
500 g Whipped cream
2 bags of gingerbread spice
500 g Flour
1 package Baking Powder
300 g Dark chocolate
150 g Milk chocolate
300 g Whipped cream
50 g Coconut oil
7-10 Tbsp Fat and flour
7-10 Tbsp cocoa, icing sugar, walnut kernels and fresh figs

Directions

1
For the dough, heat honey, syrup, sugar, salt, vanillin sugar and butter in a pot while stirring until the sugar is dissolved. Put the mixture into a mixing bowl and let it cool down for about 15 minutes. In the meantime chop the figs. Finely grind the walnuts in the universal chopper. Add eggs, cream, gingerbread spice, flour, baking powder and walnuts to the honey and syrup mixture.
2
Mix everything with the whisk of the hand mixer to a smooth dough. Add the chopped figs. Pour the dough onto a greased, flour-pooured fat pan of the oven and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove the cake from the oven, place on a grid and let it cool down. In the meantime, chop the chocolate coarsely for the icing. Put 300 g cream, coconut oil and chocolate in a pot and melt at low heat while stirring constantly (must not boil!). Remove from the stove and let it cool down for about 10 minutes. Then spread the icing evenly over the cake and refrigerate for about 3 hours.
3
In the meantime, chop the chocolate coarsely for the icing. Put 300 g cream, coconut oil and chocolate in a pot and melt at low heat while stirring constantly (must not boil!). Remove from the stove and let it cool down for about 10 minutes. Then spread the icing evenly over the cake and refrigerate for about 3 hours. Cut into pieces and dust lightly with cocoa and icing sugar. Decorate with walnut halves and fig wedges