Ricotta Cake with Fig

Name: Ricotta Cake with Fig
Total time: 30 min
Yield: 8
Ingredients: Pastry dough; 1 package of aqua biscuits; 1/2 cup (chā) of agar; 150 g of butter; Filling and topping; 250 g of ricotta; 1/2 cup of cream of milk; 1 can of condensed milk; 5 tablespoons of lemon juice; 1/2 teaspoon of vanilla essence; 1/2 envelope of unflavored gelatin; 3 tablespoons of fig syrup; 6 candied figs, sliced

1
Pastry dough
2
1 package of aqua biscuits
3
1/2 cup (chā) of agar
4
150 g of butter
5
Filling and topping
6
250 g of ricotta
7
1/2 cup of cream of milk
8
1 can of condensed milk
9
5 tablespoons of lemon juice
10
1/2 teaspoon of vanilla essence
11
1/2 envelope of unflavored gelatin
12
3 tablespoons of fig syrup
13
6 candied figs, sliced

Ingredients

1
Pastry dough
2
1 package of aqua biscuits
3
1/2 cup (chā) of agar
4
150 g of butter
5
Filling and topping
6
250 g of ricotta
7
1/2 cup of cream of milk
8
1 can of condensed milk
9
5 tablespoons of lemon juice
10
1/2 teaspoon of vanilla essence
11
1/2 envelope of unflavored gelatin
12
3 tablespoons of fig syrup
13
6 candied figs, sliced

Directions

1
Pastry dough
2
1 Blend the biscuits in a blender until it forms a crumbly mixture
3
Add the agar and reserve
4
Melt the butter and mix with the biscuit crumbs, gradually, until it forms a thick paste
5
2 Reserve one cup of this paste and use the rest to line the bottom of a removable cake pan. Reserve
6
Filling
7
1 Strain the ricotta through a sieve, add the cream of milk, and mix well
8
Mix part-time with the condensed milk, lemon juice, and vanilla essence, then reserve
9
Add the gelatin to the fig syrup and warm it over low heat until dissolved
10
Put the gelatin in the ricotta filling and incorporate it by moving from bottom to top
11
Assembly
12
Pour the filling over the reserved cake base and spread the biscuit crumbs on top
13
Refrigerate overnight
14
When serving, decorate with candied figs.