Almond and Fig Cake

Pour all the ingredients into the stand mixer and mix with the paddle attachment until a smooth dough is obtained.

Spread the mixture onto a baking tray and bake in a fan-assisted oven at 180°C (356°F) for 10 minutes.

Blend Pannatex and water.

Add the Fig variegate and mix until a smooth mixture is obtained.

In a pitcher, combine the Ariba Latte Discs 36/38 MG, Pannatex, and Diamante Almond Ivory Paste.

Heat the milk and pour it over the other ingredients.

Blend until a smooth mixture is obtained.

Whip Decor Up Sugar Free and add it in two parts: mix the first part with a whisk, and gently fold in the second part using a spatula.

Mix Fig Variegate and Pannatex until the mixture is smooth and free of lumps.

Cut a disc of FiorFiore Multicake and place it in a ring mold.

Add a layer of Fig Gelée.

Cover with a second disc of FiorFiore Multicake.

Add the Ivory Almond Mousse and place it in the blast chiller.

Remove from the mold and decorate with a thin layer of Fig Topping.