Fig Cake

A great cake recipe for any occasion:

Separate the egg yolks and egg whites. Beat the egg yolks with the powdered sugar and the grated lemon zest until creamy, mix with the stiffly beaten egg whites, add the breadcrumbs and the finely chopped figs. Form into two greased springform pans sprinkled with breadcrumbs, smooth the surface and bake at medium heat (180 degrees , 30 to 40 min, check with wooden stick towards the end).

Rinse the apples, peel them, cut them in half, remove the core, grate them on a coarse grater and mix them with the refined sugar. Sauté until apples are glazed, stirring frequently. Remove from heat, add raisins and juice of one lemon, cool, mix with whipped cream and powdered sugar. Spread evenly on one cake slice, place the second cake slice on top and glaze.

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