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Cut the figs into pieces and place in a saucepan with the cardamom pods. Mix the caster sugar and pectin NH together and add to the pan. Bring everything to the boil. Incorporate the (warmed) glucose syrup and trimoline. Boil for a short time. Put the compote into a container and cover tightly with cling film, leaving no air gaps. Set aside in the refrigerator. When you come to use it, remove the cardamom pods and mix well.
Mix the eggs and almond paste together in a stand mixer bowl. Heat in a bain-marie to 55 °C. Once the mixture has reached 55 °C, remove the bowl from the bain-marie. Use the whisk to whip up the mixture until it forms a ribbon when the mixture is raised slightly until it is completely cooled. Divide the mixture equally between two mixing bowls. Heat the butter with the fine salt and cardamom pods until it reaches a temperature of about 50 °. Leave to infuse for a few minutes.Pass it through a conical strainer and incorporate with half of the whipped mixture. Sift the flour and baking powder and add to the other half of the mixture. Whisk the egg whites with the cream of tartar until stiff, adding the caster sugar gradually until peaks form. Fold everything gently together. Turn the preparation into a 10 cm × 30 cm frame placed on a baking sheet covered with baking parchment. Bake for 10 minutes at 180 °C, then 25 minutes at 160 °C.
Once the biscuit has cooled, cut it into three identical rectangles. Using an angled spatula, spread a layer of fig and cardamom compote over two of the three biscuits. Place these biscuits one on top of the other, then finish with the last biscuit rectangle. Cover with a final layer of compote. Leave to solidify for at least 30 minutes in the freezer. Using a serrated knife, cut into 2 cakes. Decorate the cakes with fig quarters.
Temper the white chocolate. Fill a piping bag with white chocolate, but without a nozzle. Turn a baking tray upside-down and place a sheet of acetate on it. In a bowl, mix together the cocoa butter and colours. Use a brush to apply the coloured cocoa butter to the acetate, then a dusting of gold powder. Pipe quantities of the chocolate onto the tray and make sure they are spaced well apart. Tap the tray to form the chocolate into discs. Leave to solidify at 18 °C.
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