Ricotta Cake with Fig

Name: Ricotta Cake with Fig
Yield: 8
Ingredients: Pastry Dough; 1 package of almond biscuits; 150g butter; 1/2 cup (ch) of sugar; Filling and topping; 250g ricotta; 1/2 cup heavy cream; 1 can of condensed milk; 5 tablespoons lemon juice; 1/2 teaspoon vanilla extract; 1 envelope unflavored gelatin; 3 tablespoons fig syrup; 6 figs in syrup, sliced

1
Pastry Dough
2
1 package of almond biscuits
3
150g butter
4
1/2 cup (ch) of sugar
5
Filling and topping
6
250g ricotta
7
1/2 cup heavy cream
8
1 can of condensed milk
9
5 tablespoons lemon juice
10
1/2 teaspoon vanilla extract
11
1 envelope unflavored gelatin
12
3 tablespoons fig syrup
13
6 figs in syrup, sliced

Ingredients

1
Pastry Dough
2
1 package of almond biscuits
3
150g butter
4
1/2 cup (ch) of sugar
5
Filling and topping
6
250g ricotta
7
1/2 cup heavy cream
8
1 can of condensed milk
9
5 tablespoons lemon juice
10
1/2 teaspoon vanilla extract
11
1 envelope unflavored gelatin
12
3 tablespoons fig syrup
13
6 figs in syrup, sliced

Directions

1
Pastry: grind the biscuits in a blender until they form a crumbly mixture
2
Add sugar and reserve
3
Melt the butter and add the ground biscuit mixture, stirring until it forms a thick paste
4
Reserve 1 cup of this paste and use the rest to line the bottom of a removable pan
5
Filling: strain the ricotta through a sieve, then add heavy cream and mix well
6
Combine condensed milk with lemon juice and mix into the ricotta
7
Add vanilla extract and mix until smooth, then reserve
8
Mix gelatin with fig syrup and heat over low heat in a water bath until dissolved
9
Add the gelatin mixture to the ricotta filling and stir gently
10
Assembly: spread the filling over the pastry-lined pan, then top with the remaining pastry dough
11
Chill overnight in the refrigerator
12
Serve by garnishing with figs.