Fig Cake with Quark-Mascarpone Cream

Ingredients

• 150 g oats
• 75 g ground almonds
• 2 tbsp corn starch
• 6 tbsp butter
• 2.5 tbsp honey
• 1 pinch salt
• 12 figs
• 250 ml grape juice
• 1 tbsp Lemon Juice
• 400 g low‑fat quark
• 250 g mascarpone
• 100 ml milk (3.5% fat)

Instructions

1. 1.

   Grind the oats into a coarse flour using a food processor or stand mixer. Mix in almonds, corn starch, butter pieces, 1 tsp honey and salt until a smooth shortcrust dough forms that no longer sticks to your hands; add a splash of cold water if needed. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Wash and halve the figs. In a saucepan gently caramelize 1 tbsp honey, deglaze with grape juice, and reduce until slightly syrupy. Add lemon juice and figs, then let cool.

3. 3.

   Roll out the dough to fit your baking tin, press into the (greased if necessary) pan, forming a rim and pressing firmly. Prick the base several times with a fork. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 25 minutes until golden‑brown. Remove from the oven, let cool in the tin, then carefully lift out.

4. 4.

   Whisk together quark, mascarpone, remaining honey, 2–3 tbsp fig syrup and milk until smooth. Season with lemon juice to taste.

5. 5.

   Spread half of the figs (without syrup) over the tart base. Spread the cream on top, then garnish with the remaining figs and drizzle with the fig syrup.