世界磅蛋糕大神——Nicolas Bernardé（下图）作品，风味绝佳：无花果&豆蔻，操作极易：无花果果酱&豆蔻蛋糕！（图中为Nicolas Bernardé的《INVITATION》）
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无花果豆蔻旅行蛋糕
FIG AND CARDAMOM
By Nicolas Bernardé
无花果豆蔻果酱【克】
575 克……鲜无花果
2 个……豆蔻
8 克……NH果胶
60 克……细砂糖
50 克……葡萄糖浆
25 克……转化糖浆（或洋槐蜜）
制作：
1、将鲜无花果切瓣，与豆蔻一起放入厚底平底锅中。
2、将细砂糖与NH果胶粉拌匀后倒入“步骤1”的锅中，整体煮沸，再将加热过的葡萄糖浆和转化糖浆加入。
3、继续煮沸几分钟后，将此果酱倒入量杯中用保鲜膜贴面覆盖（注意不要有气泡），冷藏隔夜。
4、使用时，冷藏取出，取出豆蔻，搅打后使用。
豆蔻蛋糕【克】
200 克……全蛋
200 克……生杏仁膏
65 克……澄清黄油*
2 克……细盐
3 个……豆蔻
40 克……T55面粉（或中筋面粉）
3 克……泡打粉
75 克……蛋白
1 克……塔塔粉（或白醋）
25 克……细砂糖
制作：
1、将全蛋与杏仁膏一起放入搅拌缸内混合，将搅拌缸放在55℃的水浴上加热，当全蛋与杏仁膏温度达到55℃时，将搅拌缸从水浴上移开。用球桨将之打发并彻底降温。将面糊均分为两份，分别放入两个搅拌缸中。
2、将黄油、细盐和豆蔻混合加热至50℃，静置闷浸几分钟后，过滤后与“步骤1”一半的面糊混合拌匀。
3、将面粉和泡打粉混合过筛后加入到剩余的另一半面糊中拌匀。
4、将蛋白与塔塔粉打发，缓慢加入细砂糖搅打至尖峰挺立。
5、最后将三者混合拌匀，倒入烤盘上的10x30cm的模具框内，表面覆盖一张烘焙纸。
6、入烤箱以180℃烘烤10分钟，降温至160℃再继续烤25分钟。
组装方法
1、蛋糕冷却后，均匀裁切为3个长条形，将搅打后的“无花果豆蔻果酱”用抹刀涂抹在其中两片蛋糕上。
2、将两片蛋糕叠放在一起，然后把第三片蛋糕放在最上方，轻压平整。
3、最后顶部的蛋糕上也涂抹一层“无花果豆蔻果酱”，冷冻至少30分钟。
4、冷冻取出，均匀裁切为两个蛋糕，装饰以鲜切瓣无花果和巧克力片。
喜欢原汁原味继续法语版每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。
FIG AND CARDAMOM CAKISSIME®
FOR THE FIG AND CARDAMOM COMPOTE 25 g trimoline (or acacia honey)1/ Cut the figs into pieces and place in a saucepan with the cardamom pods.2/ Mix the caster sugar and pectin NH together and add to the pan. Bring everything to the boil. Incorporate the (warmed) glucose syrup and trimoline. 3/ Boil for a short time. Put the compote into a container and cover tightly with cling film, leaving no air gaps. Set aside in the refrigerator. 4/ When you come to use it, remove the cardamom pods and mix well.FOR THE CARDAMOM PAIN DE GÊNES BISCUIT200 g uncooked almond paste 1 g cream of tartar (or white vinegar) 1/ Mix the eggs and almond paste together in a stand mixer bowl. Heat in a bain-marie to 55 °C.Once the mixture has reached 55 °C, remove the bowl from the bain-marie. Use the whisk to whip up the mixture until it forms a ribbon when the mixture is raised slightly until it is completely cooled. Divide the mixture equally between two mixing bowls.2/ Heat the butter with the fine salt and cardamom pods until it reaches a temperature of about 50 °. Leave to infuse for a few minutes.Pass it through a conical strainer and incorporate with half of the whipped mixture. 3/ Sift the flour and baking powder and add to the other half of the mixture. 4/ Whisk the egg whites with the cream of tartar until stiff, adding the caster sugar gradually until peaks form. 5/ Fold everything gently together. Turn the preparation into a 10 cm × 30 cm frame placed on a baking sheet covered with baking parchment. 6/ Bake for 10 minutes at 180 °C, then 25 minutes at 160 °C.1/ Once the biscuit has cooled, cut it into three identical rectangles.Using an angled spatula, spread a layer of fig and cardamom compote over two of the three biscuits. 2/ Place these biscuits one on top of the other, then finish with the last biscuit rectangle. 3/ Cover with a final layer of compote. Leave to solidify for at least 30 minutes in the freezer. 4/ Using a serrated knife, cut into 2 cakes. Decorate the cakes with fig quarters.1/ Temper the white chocolate. Fill a piping bag with white chocolate, but without a nozzle. 2/ Turn a baking tray upside-down and place a sheet of acetate on it.In a bowl, mix together the cocoa butter and colours. 3/ Use a brush to apply the coloured cocoa butter to the acetate, then a dusting of gold powder. 4/ Pipe quantities of the chocolate onto the tray and make sure they are spaced well apart. 5/ Tap the tray to form the chocolate into discs. Leave to solidify at 18 °C.
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