Knead 80 g butter, icing sugar, 1 egg yolk, 150 g flour and salt with the dough hooks of the hand mixer. With cool hands quickly work into a smooth dough. Wrap in foil and chill for about 1 hour. Roll out thinly on a lightly floured work surface. Grease a box form (30 cm long) and sprinkle with flour. Line the mould with the dough sheet, press the rim firmly and chill.
For the filling, roughly cut dates and figs and soak in Armagnac. Coarsely chop the walnuts and mix with the honey. Beat 100 g butter and 50 g sugar until fluffy. Stir in almonds, vanilla pulp, cloves and cinnamon. Add 6 egg yolks and beat everything until light and frothy. Fold in fruits and nuts. Beat the egg whites until stiff, adding 100 g sugar and 1 pinch of salt. Fold 1/3 of the egg whites into the egg-fat mixture. Sift 50 g flour over it and mix everything. Carefully fold in the remaining beaten egg white. Fill the mixture into the box form and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour.
Fold 1/3 of the egg whites into the egg-fat mixture. Sift 50 g flour over it and mix everything. Carefully fold in the remaining beaten egg white. Fill the mixture into the box form and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. If the surface turns brown too quickly, cover with aluminium foil. Remove the cake from the oven, let it cool down and turn out of the tin. Let them cool down, dust with icing sugar and decorate with chopped almonds