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Fig Refrigerator Cake Recipe
|Cooked dried figs||1 Cup (16 tbs)|
|Unflavored gelatin||1 1⁄2 Teaspoon|
|Cold water||1 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Eggs||2 , separated|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
|Graham crackers||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Marshmallows||12 , quartered|
Calories 410 Calories from Fat 116
% Daily Value*
Total Fat 13 g20.4%
Saturated Fat 6.4 g32.2%
Trans Fat 0 g
Cholesterol 102.6 mg
Sodium 275.4 mg11.5%
Total Carbohydrates 69 g22.9%
Dietary Fiber 4.7 g18.7%
Sugars 45.4 g
Protein 8 g16.4%
Vitamin A 8.5% Vitamin C 1%
Calcium 15.6% Iron 10.8%
*Based on a 2000 Calorie diet
Soften gelatin in cold water.
Scald 1 cup milk over hot water.
Caramelize 2 tablespoons sugar and dissolve in hot milk.
Combine egg yolks, 1/4 cup cold milk, remaining sugar and salt and stir into hot milk.
Continue cooking until custard coats the spoon.
Add figs and gelatin and cool; add flavoring, stiffly beaten egg whites and whipped cream.
Line loaf pan with waxed paper.
Line sides and bottom of pan with graham crackers.
Pour in a 1-inch layer of custard, add some of marsh-mallows, a layer of crackers, more custard, marshmallows, and so on, until all are used, using crackers for top.
Unmold, slice and serve with whipped cream.
Serves 6 to 8.