Fig Mascarpone Pain de Gênes Cake by Amanda

Pain de Gênes ingredients
-Almond paste, marzipan 150g (cut into small cubes)
-Butter 45g (softened)
-Vanilla paste 1 tsp
-Egg yolks 4
-Eggs 1
-Icing sugar 100g (sifted)
-Flour 90g (sifted)
-Egg Whites 4
-Sugar 50g
-Sliced almonds handful
Mascarpone Chantilly Cream ingredients
-Cream 250ml
-Mascarpone 85g (loosen it by mixing in 2tbs of cream)
-Icing sugar 25g
Figs 6 (sliced)
Gel coating (optional)
Use an 18 cm diameter tart tin (butter and floured)
Preheat oven at 170 C
-In a mixer with a paddle attachment, mix the almond paste to loosen it. Add the butter and mix till it’s all incorporated. Add the vanilla and mix. Add one yolk at a time to the dough. Scrape down the sides, add the egg and mix. Transfer the mixture to a mixing bowl.
-In a mixer using whisk attachment (make sure the mixing bowl is very clean), add egg whites and while whisking gradually add the sugar. Whisk till its medium peaks.
-Gently mix and fold in the icing sugar into the batter.
-Fold in the egg whites in 3 parts alternating with the flour in 2 parts to the batter.
-Cover the base of the tart tin with sliced almonds.
-Gently pour in the batter till it’s 3/4 up the height of the side of the tart tin. Tap to release any bubble and bake in the oven till it’s golden brown about 20 minutes. Leave the sponge to cool on a rack and turn upside down before decorating.
-Whip the cream and icing sugar till soft peaks, fold in the mascarpone.
-Pipe the cream onto the upside down side of the pain de gênes sponge and decorate with the sliced figs. Brush a layer of gel coating onto the fig slices only.
Enjoy!

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Looks delicious! FYI Almond paste is not the same thing as marzipan but rather almond paste is an ingredient in marzipan. You can buy just plain almond paste.