For the ice cream, stir together the yoghurt and the sweetened condensed milk. Stir in the zest and juice of half a lemon. Put in the ice cream maker for about 30 minutes and then in the freezer for at least 4-6 hours.

Preheat the oven to 190 degrees top / bottom heat.

Process the walnuts into a fine flour in the chopper. Rub the zest of the lemon. Separate the eggs.

Beat the egg yolks with the sugar to a light, creamy mass. Mix with the lemon peel and walnuts.

Beat the egg whites in a separate bowl until stiff and carefully fold into the walnut mixture with your hands until everything is well mixed.

Butter a springform pan and pour in the mixture. Bake in the preheated oven for about 40 minutes until the surface is browned. Let the cake cool down completely before removing it from the springform pan.

Mix the cream cheese, vanilla sugar, powdered sugar and some juice from the organic lemon with the whisk of the hand tool. Spread on the cooled cake with a spreading palette.

Wash the figs, remove the stalk, cut the figs into slices and place them on the cake.

Heat the raspberry jam in a saucepan and spread over the figs with a brush.