This Shortcrust Cake filled with figs, apples, and almonds is truly a dessert that pleased the whole family. Everyone appreciated it, and it disappeared in the blink of an eye. Try it and let me know if you liked it too.

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 6/8 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

1.75 cups all-purpose flour
5.5 tbsp butter
0.4 cups sugar
1 packet vanillin (4 g)
1 egg
1.75 oz almonds
8.75 oz figs (cleaned)
7 oz apples (cleaned)
1 tbsp ground cinnamon
1 tbsp sugar
to taste butter (for the mold)
to taste all-purpose flour (for the mold)

Preparation

In a mixer, place the butter cut into pieces with the sugar and mix until well combined.
Add the egg, sifted flour a little at a time, and quickly knead with your hands.
Form a ball, wrap it in plastic wrap, and place it in the refrigerator for about 15 minutes.
Clean, peel, and cut the figs into pieces.
Set aside three or four to decorate the cake.
Peel, core the apples, and cut them into fairly small cubes.
Place the peeled almonds in a mixer and coarsely chop.
Now combine the chopped almonds with the figs.
Add the apples, sugar, cinnamon and mix well to distribute all ingredients evenly.
Take the dough out of the fridge, divide it into two parts, one slightly larger.
Roll it out with a rolling pin and use it to line a 9.5-inch diameter cake mold that you have previously buttered and floured.
Fill the mold with the fig mixture, trying to level it well.
Roll out the smaller dough ball with the rolling pin and cover the fruit layer.
To seal better, pass the prongs of a fork around the edges of the cake.
Bake in a static oven at 356°F for about 30 minutes.
Turn it upside down and place it on a plate.
Enjoy your meal!