1 kg Oldenburger SHANI Whipping Cream UHT, 35% fat
50 g confectionery fig paste or fig syrup
30 dark sponge cake bases, 8 cm in diameter
60 ml orange simple syrup
250 g fresh figs, finely chopped
10 pieces candied walnut, halved
caramel sauce for garnish
Whip the Oldenburger SHANI Whipping Cream, until stiff, if necessary adding cream stiffener while following the instructions on the package.
Flavour with the fig paste or syrup, and put into a piping bag with a smooth nozzle.
Making the Cakelets
Line 10 serving rings (each about 8 cm in diameter) with cake collars, insert a sponge cake base in each, and soak with a little orange simple syrup.
Put about 30 g fig cream on the base, add another base and repeat the procedure. Refrigerate the cakelets.
The Final Touch
Before serving, remove the ring and collar and serve garnished with dabs of fig cream, fresh figs, walnuts and a little caramel sauce.