Beat the egg yolks with the sugar until frothy. Beat the egg white until stiff and mix with the yolk and sugar mixture.

Slowly stir in the flour and baking powder and then cut the dough in half. Mix one half with the cocoa.

Bake both doughs side by side on a baking sheet for 20 minutes at 200 ° C.

Mix a little milk with salt, yolk and starch. Bring the rest of the milk to the boil and quickly stir in the starch mixture with the whisk.

Remove the saucepan from the heat and beat the egg whites to form egg whites. Carefully fold the egg whites into the hot cream and bring to the boil again.

Drain the figs and collect the juice. Then stir together 200 ml of fig juice, palinka and sugar.

Layer the dessert in the following order from bottom to top: light sponge cake, figs (cut into small pieces), vanilla cream, dark sponge cake.

Repeatedly pour the icing over it until it is used up and let it steep for 4 hours in the refrigerator.

Puree the raspberries with sugar and strain. Pour the raspberry mirror onto the bottom of the plate, prick the turret out of the layered dessert with a serving ring and place it on the raspberry mirror. Serve garnished with a little cream and a mint leaf.