Summary

Ingredients

• 50 g almond (s), chopped
• 75 g marzipan
• 75 ml milk
• 30 grams sugar
• 0.5 teaspoon ½ vanilla sugar
• 1 tablespoon cornstarch, (20g)
• 75 ml milk
• 4 egg (s), including the yolk
• 70 g biscuit (s) (Amarettini)
• 4 egg (s), including the egg white
• 1 tablespoon sugar
• Butter and flaked almonds for the pan
• 80 g suar
• 40 g honey
• 150 ml white wine
• 3 clove (s)
• 1 stick cinnamon
• 1 lemon (s), untreated, the zest
• 1 vanilla pod (s), the pulp
• 150 ml orange juice, freshly squeezed
• 0.5 ½ orange (s), untreated, the peel
• 4 fig (s), fresh
• 2 orange (s)
• 1 teaspoon cornstarch
• powdered sugar

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Instructions

1. Roast the almonds in a pan until golden brown. Cut the marzipan into cubes. Bring the milk, sugar and vanilla sugar to the boil once. Mix the cornstarch with the rest of the milk until smooth, stir into the vanilla milk and bring to the boil again. Stir in 4 egg yolks and let the cream cool down a little.
2. Carefully fold the almonds, marzipan and amarettini into the cream. Beat the egg white with 1 tablespoon sugar until stiff and fold into the mixture. Grease a baking dish thinly and sprinkle with flaked almonds, pour in the mixture and put in the preheated oven. 180 ° approx. 40 minutes.
3. For the compote:
4. Melt sugar in a saucepan, add honey and deglaze with white wine. Add the remaining ingredients and reduce to about halfway.
5. In the meantime, wash, peel and quarter the figs. Peel and fillet the oranges. Remove the spices from the brew. Mix the cornstarch with cold water and use it to slightly thicken the orange-spice stock. Add the figs and orange fillets and set aside.
6. Take the casserole out of the oven and sprinkle with powdered sugar. Serve immediately with the still warm compote.