French Country Cake with Whole Wheat Spelt and Green Figs

This variation of the classic French Country Cake is a true culinary delight. The use of whole-grain einkorn flour, stone-ground, gives the layers a unique texture and nutty flavor, which perfectly combines with the delicate milk cream and the exotic taste of green figs.

Ingredients:

For the cake layers:

• 400 grams of whole-grain einkorn flour

• 200 milliliters of fresh milk

• 150 grams of brown sugar

• 50 grams of cow's butter

• 2 tablespoons of honey

• 2 teaspoons of baking soda

• 1 egg

For the cream and decoration:

• 1500 grams of strained yogurt

• 15 tablespoons of brown sugar

• 400 grams of ground walnuts

• 1 jar of green fig preserve

Instructions:

1. Preparation of the base for the cake layers: In a pot on the stove, heat the fresh milk with the sugar, stirring constantly until fully dissolved. Add the honey, baking soda, egg, and butter. Continue stirring until a homogeneous mixture is obtained.

2. Kneading the dough: Remove the mixture from the heat and add the einkorn flour. Stir and let it cool briefly, then knead a soft dough.

3. Shaping and baking: Divide the dough into 8-9 equal parts. Roll out each part into a thin circle (about 24 cm) on baking paper. Bake each layer in a preheated oven at 180°C with a fan for about 5-6 minutes, until lightly golden.

4. Preparing the cream: Mix the strained yogurt with the brown sugar and stir well. Slice the figs from the preserve into thin pieces.

5. Assembling the cake: Place a small amount of cream on the bottom of a platter, followed by the first cake layer. Spread generously with cream and arrange fig slices. Repeat the process until all ingredients are used up.

6. Decoration and "maturing": Cover the top and sides of the cake with ground walnuts. Decorate with whole walnuts and fig fruits. Leave the cake in the refrigerator for at least one night to allow the layers to absorb the cream and soften completely.

Enjoy your meal!