Coarsely chop the dried figs, sprinkle with rum and leave to stand for about 30 minutes. Cream fat, sugar and vanillin sugar. Add the eggs bit by bit. Mix flour and baking powder and stir in.
Fold in figs. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes.
Loosen the rim of the springform pan and let the base cool down. In the meantime, soak gelatine in cold water for the cream. Beat egg yolks and icing sugar until creamy. Fold in mascarpone and quark. Add coffee, lemon juice and butter vanilla flavouring.
Squeeze the gelatine, dissolve at low heat and stir into the cream. Close the springform pan around the base again, spread the cream on the base and smooth it down. Let the cake set in the refrigerator for at least 3 hours.
Dust the cake with cocoa. Wash figs thoroughly and cut into slices. Spread on the cake. Decorate with mint. Makes 12 pieces.