For the base:

  • 100 g of butter
  • 80 g of sugar
  • 150 g flour 00
  • 50 g of corn starch or potato starch
  • 1 egg
  • 1 pinch of salt
  • 1 teaspoon baking soda

For the filling:

  • 140 g of sugar
  • 3 eggs at room temperature
  • 20 g of flour
  • 100 g of almonds
  • 170 g butter, melted and cold
  • 1 pinch of salt

In addition:

  • 8-10 figs

Prepare the base: sift the flour with the starch and salt in a bowl.

Work the butter with the flour until you get a lumpy dough, add sugar and sifted baking soda. Then add the lightly beaten egg.

Work quickly to mix everything. It is better if you use a food processor or a planetary mixer. Wrap the dough in plastic wrap and store it in the fridge for an hour approx.

After an hour, roll out the dough thinly (about 4 mm) and put it into the mold you’ve lined with baking paper (if you do not use a mold with removable bottom).

Put it into the refrigerator and, in the meantime prepare the almond cream. Chop the almonds with the flour.

Whip the eggs with the sugar until you get a mixture  puffy and fluffy. Add, whipping,  the almonds, salt, and butter.

Take out the mold from the fridge, pour in the cream and put the  figs (cut into rings) in a circle covering the surface. The peel  should not be taken away, but if you prefer you can remove it.

Bent inwards the edges of the pasta that overflow. Bake at 180 ° (static) for 25 minutes in the lower part of the oven,  then for other  10 minutes with heat only from below.

Remove from the oven, let cool and then put  the cake on a wire rack moving it very gently.