Put all the ingredients in a blender and grind until you get crumbs that can hold the shape. Roll into a ball and put in the refrigerator for 20 minutes. You can knead the dough with your hands. To do this, mix the flour with sugar and salt, add the butter and rub your hands into the crumbs. Then add the yolk, water and juice and quickly knead the dough. Then place the dough in a thin layer on the bottom and sides of the mold. Put it in the freezer for 10 minutes. Then prick with a fork all over the bottom and bake for 15 minutes.
Meanwhile, prepare the filling. Rub the cottage cheese or punch it with a blender.
Add the lightly beaten eggs and the remaining ingredients,
mix everything thoroughly.
Wash the figs, dry them and cut them into thin slices.
Put the jam on the baked base and spread it evenly.
Then pour out the curd mass and smooth it out.
Place the figs on top and sprinkle with brown sugar.
Bake at 180 * C for 35 minutes. After 25-27 minutes, move to the lowest level, and reduce the temperature to 160*C.
Then turn off the oven and leave the cake in it for another 5 minutes.
However, this is how my oven bakes, you are guided by your own, each has its own temper.