Line the bottom of a springform pan (26 cm Ø) with baking paper. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Separate eggs. Beat the egg whites and 4 tbsp. cold water until stiff, adding sugar and 1 pinch of salt.
Stir in the egg yolk. Mix flour, 75 g starch, cocoa and baking powder, sieve over it and fold in. Fill the sponge mixture into the mould and smooth it down. Bake in the oven for 30-35 minutes. Leave to cool in the mould.
Meanwhile, chop the chocolate coating roughly and melt it in a hot water bath. With a teaspoon, spread 12 circles (approx. 10 cm Ø) on baking paper and allow to set. Cut the pomegranate in half, knock out the seeds with a spoon and remove the rest if necessary.
Whip 550 g cream until stiff, adding 2 vanilla sugars and cream firming agent. Fold in pomegranate seeds, up to 1 teaspoon.
Remove the sponge cake from the tin, remove the baking paper and cut the base twice horizontally. Place a cake ring around the lower cake base. Spread half of the pomegranate cream on the lower cake base.
Place second shelf on top. Spread with the rest of the cream and place the last cake layer on top. Chill for at least 2 hours.
Just before serving, wash the figs and cut them into slices. Remove cake ring. Beat 200 g cream and 1 vanilla sugar until stiff. Spread the cake all around. Decorate cake with chocolate rings, figs and remaining pomegranate seeds.