Brush a cake plate with some oil. Place the rim of a springform pan (26 cm Ø) on top. For the nut base, melt butter in a saucepan. Roughly chop the walnuts. Put the rusks in a freezer bag, close it and roll over with a cake roll until the contents are coarsely crumbled.
Mix nuts, rusk and liquid butter well. Pour into the rim of the cake tin, press it into the cake base and chill for approx. 30 minutes.
For the mango cream, soak gelatine for 5-10 minutes in cold water. Peel the mango, cut the flesh off the stone and dice roughly. Place in a tall mixing bowl and blend finely with a hand blender.
Mix mango, yoghurt, sugar and vanilla sugar. Squeeze the gelatine and dissolve in a small pot at very low heat. Remove from the heat. Stir 4 tbsp. yoghurt cream into the gelatine. Then stir everything into the rest of the yoghurt cream.
Chill for 10-15 minutes.
Whip the cream until stiff. Fold cream in portions into the yoghurt cream. Spread the cream evenly on the nut base. Chill for about 4 hours.
Wash, clean and quarter the figs. Heat honey and jelly while stirring. Add the figs, carefully turn them and let them cool down.
Remove the cake from the edge of the mould. Place figs and stock on the cake shortly before serving. Serve with whipped cream.