A. Making the Financiers

1. Sift the almond flour, flour and powdered sugar, then set aside.
2. Cook the butter until hazelnut brown, then let it cool.
3. In another bowl, combine the egg whites, condensed milk and Trimoline.
4. Add the sifted dry ingredients to the mixture from step 3 and stir well.
5. Add the melted cultured butter to the mixture from step 4 in two additions, mixing well.
6. Add the vanilla paste and mix well. Cover and refrigerate overnight or for at least 6–8 hours.
7. Fill the molds to 80% capacity, then bake for 15–18 minutes or until golden with slightly cracked tops.

B. Making the Wine-Poached Figs

1. Cut the figs in half, or into pieces appropriate to their size, making sure the seeds are visible.
2. Place the water and sugar in a saucepan and heat until the sugar has completely dissolved.
3. Add the dried figs and red wine. Simmer for 15–20 minutes until the figs soften and absorb the wine syrup.
4. Remove the figs to a tray and drain. Reserve some of the reduced syrup to brush onto the cakes after baking, if desired.
5. Store in an airtight jar in the refrigerator and use within 7–10 days.

C. Making the Cream Cheese Topping

1. Soften the cream cheese at room temperature, then beat until smooth.
2. Add the powdered sugar and beat until combined.
3. Add the lemon juice and continue beating until light and smooth.
4. Transfer the cream to a piping bag and pipe it onto the cakes.