Baked Almond Cook with Wine Foam Sauce and Figs

Preheat oven to 160 °C. Cut vanilla bean open lengthwise and scrape out. Finely crumble the sponge cake. Separate eggs. Beat lemon zest, egg yolks, powdered sugar, vanilla pulp and cinnamon for 3-4 minutes with the whisks of a mixer until creamy.

Combine almond kernels, crumbled biscuits and flour and sift onto egg yolk mixture. Stir well with the whisk. Beat egg whites until almost stiff, add sugar and then beat egg whites until firm. Grease an ovenproof dish. Fold egg whites into yolk mixture with a whisk, pour amount into pan and bake on 2nd rack from bottom for 20-half hours. Cut figs into quarters. For the wine foam, stir egg yolks, white wine and sugar and beat in a bain-marie or on an automatic plate at low temperature in 4-6 min until creamy. Place whipped mixture in a cold water bath and beat until cooled. Add ice-cold whipped cream and fold in. Remove the baked almond cake from the oven and spread evenly on the spot on plates. Arrange with wine foam and figs, garnish with lemon balm and dust with powdered sugar.

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