200g of biscuit crumbs
100g of melted butter or margarine
9 firm figs, peeled and cut into 8 slices
1 tablespoon of lemon juice
1 envelope of unflavored white gelatin
5 tablespoons of orange juice
2 eggs
1/3 cup of sugar
3/4 cup of hot milk
2 egg whites
1 can of cream or 1 cup of whipped cream
200g of biscuit crumbs
100g of melted butter or margarine
9 firm figs, peeled and cut into 8 slices
1 tablespoon of lemon juice
1 envelope of unflavored white gelatin
5 tablespoons of orange juice
2 eggs
1/3 cup of sugar
3/4 cup of hot milk
2 egg whites
1 can of cream or 1 cup of whipped cream
Mix the crushed biscuit and melted butter, and open up the bottom and sides of a 22cm diameter mold
Bake in a moderate oven (180°C) for about 15 minutes
Drizzle the lemon juice over the figs
Beat the eggs with sugar until they thicken
Add the hot milk slowly, stirring continuously
Pour into a saucepan and cook on low heat, stirring with a wooden spoon until it thickens slightly
Do not let it boil
Remove from heat and add the softened gelatin to the orange juice
Stir until the gelatin dissolves
Let cool
Beat the egg whites until stiff
Add the whipped cream and mix carefully with the egg mixture
Place the cream on top of the cake, followed by the fig slices
Chill in the refrigerator until serving time, then cut into 12 portions
