Feigenkuchen

Schritte:
1-Butter und Puderzucker auf niedriger Stufe verrühren und die Geschwindigkeit allmählich auf mittlere Stufe erhöhen
2- Scrap the sides and the bottom, and add the egg yolk
3-While mixing add the vanilla extract
4-Finally, add the flour and mix until well combined
5-Wickeln Sie den Teig in Frischhaltefolie und legen Sie ihn für 30 Minuten in den Kühlschrank.
6-Roll the dough to a thickness of 1/8 inches, spread it larger than the pan size, then unroll over the pie ring/pan ,pressing it gently into the sides and center
7- Trim excess dough and set the scraps aside.
8-Dock the dough with a fork
9-Pipe the filling, then smooth the top (See ingredients and instructions below)
10-Bake it at 350 °F/165 °C for 30 minutes (Baking temperature may vary depending on oven)
11-Let it cool down, then spread with fig jam
12-Decorate with sliced figs
13-Brush with syrup made of 3 Tablespoon honey and 2 tablespoon water

Zutaten der Füllung:
3.5 oz/100 g Butter
3.5 oz/100 g Powdered Sugar
2 große Eigelb
2 große Eiweiße
1.8 oz/ 50 g Dried Figs
1 Teelöffel Vanilleextrakt
2.8 oz/ 80 g Sifted Flour
4 Tablespoon Fig jam
Schritte:
1-Mix butter, powdered sugar, and egg yolks on low and gradually increase the speed to medium high
2-Between mixing, Scrape the sides and the bottom of the mixer
3-Add the Egg whites in batches
4-Add the dried figs and the vanilla extract and mix well
5-Add the flour and mix on low until everything is well combined
Viel Spaß!