International Cuisine

Ingredients:

6 dry figs – chopped

1 cup walnuts – chopped

1 cup granulated sugar

1 cup flour

3 eggs

1 tbsp baking powder

Syrup:

1 ½ water

1 tbsp instant coffee

½ cup granulated sugar

Pudding:

2 tbsp cornstarch

2 tbsp flour

4 cups milk

5 tbsp sugar

50 gr butter (about 2 tbsp I guess)

1 powdered whipped cream (from Turkey—if you don’t have this item, you can increase the amount of flour and cornstarch one tablespoonful each, and skip this.)

Preparation:

1- Preheat oven to 350 F. Mix eggs and 1 cup sugar until it is foamy. Add all the other ingredients of the cake except the fig and keep mixing for about at least five more minutes. Finally add the figs and pour the batter in a rectangular pyrex dish and put it in the preheated oven.

(If you add the fig too early, then the batter becomes darker in color.)

2- While the cake is in the oven, mix all the pudding ingredients except powdered whipped cream in a pan over medium heat. Stir it continuously until it gets dense. Keep it boiling for about a minute and add the whipped cream. Mix it with a mixer for about five minutes.

3- Take the cake from the oven and wait for about 3-4 minutes. Mix the syrup ingredients and slowly pour it over the cake.

4- Pour the pudding over the cake. Keep it in the fridge for about 2-3 hours before serving.