1/2 cup unsalted butter
1/4 cup shortening
4 large eggs
2 cups superfine sugar
2 3/4 cups cake flour
3/4 cup almond flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup warm milk
Fig Filling, recipe follows
Maple Buttercream, recipe follows
1/2 cup sliced almonds, toasted
10 ripened black figs
3/4 cup sugar
1/2 cup honey
3 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 cup unsalted butter
7 cups powdered sugar, divided
3/4 cup non-dairy whipping cream
1 tablespoon maple extract