1. Finely chop the figs and soak in red wine. (Keep refrigerated)
2. This is figs that have been soaked for 3 days. The red wine is basically absorbed by the figs.
3. Pour the creamy caramel sauce into a bowl and heat it over water until it can flow.
4. The middle part of the heated butter caramel sauce may not be fully heated, so stir it evenly. Let it dry until hand warm and set aside.
5. After the butter has softened, add 50 grams of caster sugar and whip lightly.
6. Add egg yolks in portions and mix well. (I use grass eggs, the yolk is yellowish).
7. Pour the dried cream caramel sauce into the egg yolk paste and mix well.
8. The egg whites are added three times with caster sugar and whipped until moist and foamy. (Lift the whisk, the tip of the beaten meringue will sag when picked up).
9. Add the whipped egg whites to the egg yolk paste at one time and stir evenly (forgot to take this step), then sift in the low-gluten flour, add the soaked red wine figs, and stir evenly.
10. The mixed cake batter.
11. Put greased paper on the baking tray, pour the cake batter, and smooth the surface. Put it in a preheated oven, 200 degrees, up and down, put down the second floor, bake for about 30 minutes until the surface is golden.
Tips:1. Please adjust the baking time according to your own oven.
2. I personally think the amount of sugar is just right, not very sweet. Friends can adjust the amount of sugar according to your taste.
