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Recipe by: nazlican
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See below ingredients and instructions of the recipe
1/2 c Butter 1/2 ts Vanilla
2 c Powdered sugar 3/4 c Chopped Calif. Dried Figs
3 tb Cocoa 9 sl Pound cake
1/4 ts Salt 1/2 c Heavy cream
2 Eggs; separated Small chocolate candies
Cream butter and sugar; beat in cocoa and salt. Add egg yolks, one
at a time. Beat egg whites until stiff; fold into creamed mixture.
Add vanilla and California Dried Figs. On small tray or platter,
place 3 slices of pound cake in a row (about 3 x 9 inches). Pour
part of fig mixture over cake. Make another layer of cake; then more
filling. Top with layer of cake. Frost sides with remaining fig
mixture. Chill several hours. Whip cream; spread on top of cake;
garnish with candies.
Source: 48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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