Ingredients:
Dough:
150 gr. vegan butter,
40 gr. confectionery sugar,
4 tbsp vegegg + 100ml water.
350 gr. flour,
1/2 tsp ground cardamom,
1 tsp baking powder,
1 tsp vanilla extract,
2 tbsp soy milk.
Filling:
1 cup water,
500 gr. dried figs, ( you can also use dried cherry, plum or apricot..)
1 lemon juice,
1 tsp ground cardamom,
1 tbsp vodka,
1 tsp vanilla extract,
30 gr. coconut sugar,
1/2 tsp cinnamon.
Method:
1. Place dried figs into the pot, cover with 1 cup water. Bring to boil until boiled down.
2. Place them into the food processor, add filling ingredients; lemon juice, 1 tbsp cardamom, vanilla extract, coconut sugar and cinnamon. Mix on high speed until combined well. Transfer mixture in a bowl. Set aside.
3. Preheat oven to 180 degrees.
4. In a medium bowl, mix 4 tsp vegegg and 100 ml. warm water.
5. Add butter, sugar, vanilla extract and mix together until combined well.
6. Place mixture into the food processor, add flour, cardamom and baking powder. Mix on high speed until get dough.
7. Remove dough from the food processor. Divide into 7 pieces.
8. Roll dough out on to a floured surface using a rolling pin, give a thing and long shape.
9. Place a baking sheet in a 12 inch cake pan
10. Place dough in to the pan. Bake for 10 min until soft, but not browned. When the layers are soften, you can easily cut them. When it is baked, let cool it for 5 min at least.
11. Using a knife, spread a layer of the fig mixture over the crust. Place the second crust layer over top. Spread fig mixture again.
12. Repeat the same process for remaining 5 pieces.
13. Slice it. Keep it in a cool and dry pleace up to 3 days.
14. Decorate with confectionery sugar if desired.
