Preheat the oven to 200°C.
Grease a springform pan and sprinkle thinly with grated almonds. Separate the eggs for the sponge mixture. Whisk the egg whites with the salt until firm, letting the sugar trickle in. Whisk the egg yolks until foamy and stir in the flour and almonds. Then fold in the beaten egg whites. Transfer the batter to the prepared pan and bake in a hot oven for about 15 minutes.
Allow to cool in the mold. For the filling, soak the gelatin according to package directions.
Whip the egg yolks, sugar and vanilla sugar until thick and creamy, mix with the quark and yogurt. Squeeze the gelatine, dissolve in the hot coffee and fold into the cream. Refrigerate until the cream gels slightly. Then whip the cream until stiff and fold it in. Cut the sponge cake base in half horizontally.
Place the bottom cake layer on a plate and secure a cake ring around it. Grate the figs, cut them in half and place them on the edge of the base in the form of a ring with the cut surfaces facing outwards. Now fill the curd cream into the mold. Place the second base as a lid and press down lightly. Place in the refrigerator for a few hours. Chop the couverture, let it melt and finally drizzle a pattern with it on the cake.