Circus cake

Beat the butter to a smooth cream and add the icing sugar and the egg.
Mix in the sieved flour and cocoa.
Finish mixing and store in the refrigerator. Roll out to a thickness of 3 mm.
Bake the sablé in a 14 cm ring at 160 ºC for about 15 minutes.

Scald the figs for 30 seconds and drain. Cut into quarters.
Heat the water with the sugar to 40 ºC and add the rum. Add the figs and leave for 24 hours.

Mix all the ingredients together.
Place 60 g of the crispy mixture on each disc of sablé.

Mix the powdered egg whites with the fig purée and leave to soak.
Mix all the ingredients together in order using a food processor.
Add the cream and the butter melted at about 50 ºC. Beat the fig purée and add the second sugar.
Mix the meringue with the first beaten mixture. Place in a 14 cm silicon baking tray.
Bake at 175 ºC for 12 minutes.

Mix and set aside. Soak the fig sponge.
Beat the fig purée and add the second sugar. Place in a 14 cm silicon baking tray.
Bake at 175 ºC for 12 minutes.

Place the figs in a food processor and whizz until a paste is obtained

Keep a little of the sugar back for mixing with the cold Gelcrem.
In a saucepan, heat the sugar, eggs, juice and zest. Cook the mixture at 85 ºC.
Add the gelatine.
Strain and pour over the melted chocolate.
Add the cold Gelcrem and mix with a food processor. Place some chopped macerated figs on the sponge cake. Pipe out the cream to finish.

Heat the cream with the purée and sugar.
Scald over the egg yolks and cook the mixture at 85 ºC. Add the gelatine.
Pour over the couverture and emulsify.
When the mixture reaches 35 ºC mix with the cream in two batches.

Boil the water, sugar, glucose and condensed milk together.
Add the gelatine.
Mix in the couverture and emulsify.
Pour in the food colouring and perfect the emulsion. Strain and set aside.