How to cook
Grate the lemon peel to the powdered sugar and stir. Use a fine citrus grater for this purpose and try to grate only the yellow part.
In a bowl, mix 0.7 oz (20 g) of butter, 2.1 oz (60 g) of lemon sugar and a pinch of salt with the finely ground almonds. Distribute the resulting crumbs in a round cake tin with a diameter of 9.4″ (24 cm), covered with baking paper and well greased (paper). Press and flatten it out with the back of a spoon or your fingers, until a base is obtained. Refrigerate it.
Cut the figs, sprinkle with the granulated sugar and put them on a medium heat, until they soften - about 15 minutes.
Separate the egg whites from the yolks from the three eggs. Beat the egg whites with a pinch of salt and gradually add another 1.1 oz (30 g) of lemon powdered sugar. Set aside the egg whites.
In a separate bowl, beat the soft butter with the remaining sugar and the yolks, until a fluffy mixture is obtained. Add the cottage cheese and after beating for a short while, the flour and baking powder. Stir, until a homogeneous mixture is obtained.
Pour the butter mixture over the fluffy egg whites, but do it in portions, by stirring gently with a wooden spoon to homogenize everything but keep it fluffy.
Remove the cake tin with the base from the refrigerator and pour half of the cake mixture on it. Tightly arrange the pieces of juicy figs and the sause, which they have released during cooking (they must have cooled down). Finish off with the rest of the mixture, by spreading it evenly over the fruit.
Bake the fig cake in a preheated oven at 320°F (160°C) on the lowest position for 50 minutes.
Leave the finished cake in the oven for 1 hour without opening the door. Refrigerate it for 3 hours before slicing it and enjoy this treat!