Fig slices

Total time: 5hr
Preparation Time: 30m

For 12 portions

Nutritional Information

Contains 331 Kcal, 6g Protein, 30g Carbohydrates, 20g Fat


  • Base
  • 100 g dates, finely chopped
  • 75 g walnut kernels, finely chopped
  • 75 g coconut flakes
  • 100 g figs, thinly sliced
  • 50 g butter, melted, left to cool
  • Quark mousse
  • 400 g half-fat quark
  • 50 g sugar
  • 4 tbsp liquid honey
  • 1 tbsp lime juice
  • 4 leaves gelatine, soaked for approx. 5 mins in cold water, drained
  • 2 tbsp water, boiling
  • 150 g figs, sliced
  • 2 dl full cream, beaten until stiff
  • Glaze
  • 2 tbsp lime juice
  • 1 tbsp liquid honey
  • Utensils
  • One loaf tin (approx. 30 cm), lined with cling film

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  • Base

    Mix the dates, nuts, coconut flakes and butter, transfer to the prepared tin, press down firmly. Spread the figs over the base, cover and chill for approx. 30 mins.
  • Quark mousse

    In a bowl, combine the quark with the sugar, honey and lime juice. Dissolve the gelatine in water, stir in 2 tbsp of the quark mixture and immediately stir into the remaining mixture. Carefully fold the whipped cream into the mixture. Spread the mixture over the base, cover and chill for approx. 30 mins. Arrange the figs on top of the mousse, cover and chill for approx. 4 hrs.
  • Glaze

    Combine the lime juice and honey, drizzle over the cake, cut into slices.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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