So, as chaotic and dripping that it may look, I can assure you that not even a crumb was left because it is still really yummy. It cannot be always look what matters, right? The title is quite descriptive, and tells you more or less the main ingredients of this cake. For sure you can imagine how such a combination tastes. If not more, the cream of goat cheese sure has caught your eye. It is worth taking a look at the recipe;)
You will tell me that I am exaggerating a bit (I like to think that I am a perfectionist) but when I saw how the cream of the middle layer overflowed, I thought; my God, there is no way to save it, it has been a total fail and I can not put it on the blog. But then I told myself; Come on! the recipe is worth sharing because it is interesting, so I took pictures alike expecting it to be moderately presentable and here you have the result.
And since I’m putting my reputation as a baker in risk by posting such a disaster, I hope you at least try it and you enjoy it (do it for me). And of course, that yours look prettier than mine. Well, it will overflow just the same because it is a problem of weight. The cream cheese is quite light, you see that in the top layer there is no problem, it is perfect because it only has to bear the weight of the figs. But the middle layer has to stand the weight of the whole top cake and does not have the proper consistency for that.
The figs jam does not help either, by having a lot of sugar it only causes the cream with which it is in contact to become even more liquid, so it is still overflowing more. You can not put it if you want, but you take a big part of the flavor of figs that is really great. So if you are ready to take the risk of ending up with a delicious disaster like mine, do not stop making this recipe !!
I am not even talking about the cake slice. I could come with the excuse that it was the cake of some event and that’s why I did not cut it, which is also true, but that’s not the only reason. I considered for a millisecond to make the picture of a slice, but when I was aware that there was no where to attack without ending up making a much greater disaster, I decided to leave it that way. Overall, the inside is nothing special, you know, right? two layers of sponge cake with some (uncontrollably dripping) cream in the middle.
And I did not want to be dismantled even more because I had to take the cake to a place. To my old job to “celebrate” my last day in the company. I brought them this cake and another one (which looked much better) that I will post later. It was a bit of a shame that, after the dozens of cakes and spectacular sweets that have brought to that company, I go the last day and I appear with this disaster … But yes, it was devoured anyway. What I do not know is who was the first brave man to put the knife into it, that is really brave!
Aaaaaand … I’ve been in my new job for a week already!! At the moment I can not tell much, in the first days few things happen and of course it is too early to judge. But I have many hopes placed on it,I really like the environment and I am very motivated and eager to learn. I have not yet brought them any cake, but of course the first one that has to look at least presentable 🙂
Hazelnut cake with figs, honey and goat cheese cream
- 3 eggs
- 150 g sugar
- 120 g melted butter
- 1 tsp vanilla extract
- 200 ml Buttermilk
- 300 g flour
- 100 g hazelnut flour
- 2 tsp baking powder
- 1 pinch of salt
- CREAM CHEESE:
- 175 g cream cheese (Philadelphia)
- 100 g goat cream cheese
- 120 g butter (at room temperature)
- 150 g icing sugar
- 2 Tbsp honey
- 75 g fig jam
- 4 or 5 fresh ripe figs
- 2 Tbsp honey
- A handful of chopped pistachios and a few grapes (optional)
Preheat the oven to 170ºC. Grease two molds about 18cm in diameter with a little butter and flour.
In a bowl beat the eggs with the sugar at high speed for about 5 minutes, until the mixture turns whitish. Incorporate melted butter and vanilla extract and blend.
In another bowl, sift the flour with baking powder and salt. Add half of the flour mixture to the egg mass by mixing until lightly combined. Add buttermilk and mix until incorporated. Add the rest of the flour and the hazelnut and mix just until the dough is smooth and without lumps.
Bake for about 45 minutes, until toothpick comes out clean. Remove from the oven and let cool on a grid completely.
To prepare the cream, beat the two types of cream cheese with the butter until you have a creamy whitish cream, approximately for 2 minutes. Stir in the sugar and honey and beat at medium-high speed for about 2 minutes more. If you have a very liquid cream, add a little more Philadelphia cheese and beat longer.
To assemble the cake, place one of the cake layers as a base and cover with half the goat cheese cream. Spread the figs jam on top of the cream evenly. Place the other cake layer on top of it by pressing lightly until it seats (and overflows!!). Cover with remaining cream cheese. Garnish with figs, pistachio and some grapes. Finally sprinkle the fruit with a few strands of extra honey to give extra brightness and sweetness.