Fig apple & raspberry in a creamy vanilla new recipe

ingredients :
Ingredients for the cake:
3 egg whites
60g sugar 
90g  wheat flour
5 cl of lemon juice
60g cottage cheese
Ingredients for the roll apple / raspberry:
Half apple
100g raspberries
2g of agar
Ingredients for the custard:
3 egg yolks
40cl milk
60g agave syrup

1 vanilla pod
3 star anise
For installation and decor:
5/6 figs
For the icing and decoration:
40g unsweetened cocoa powder
40g caster sugar
20cl water
raspberries
Leftover apple slices, bits of figs
method:
Preheat oven to 180 ° C (gas mark 6).
Beat the egg whites until stiff and before they become firm, add sugar. In a bowl, mix the cottage cheese and lemon juice. Add the egg whites gently, then the sifted flour.
Pour into a cake pan about 20cm in diameter and bake 15 minutes. Remove from the oven, unmold and cover with plastic wrap to keep the moisture and ensure soft.
Preparation of the roll:
Wash the apple, and without peeling, make thin slices (with a mandolin if possible). Arrange the slices on a baking sheet covered with parchment paper, cover with foil and place in oven at 180 ° C about 15 minutes (they should be soft).
Mix the raspberries with agave syrup. Bring to a boil and then put everything in Chinese. Then pour into a baking dish to then make strips a few inches wide and 0.5 cm thick. Allow to cool and place in the fridge.
Spread a plastic film on the work plan. Arrange the apple slices in strips overlapping them slightly. Cut 2 or 3 strips of raspberry jelly and put on apples. Roll up with the roll-shaped film, tighten, and have to cool to fit the assembly.
Preparing the custard:
Infuse the vanilla bean and star anise in milk. Bring to a boil, cover and let cool. Add the agar. Beat egg yolks and add the milk. Put everything on low heat and stir until the cream thickens. Add agave syrup when it is warm
Installation:
In a circle about 18cm in diameter, have the cake before cutting to size. Soak up there a little pastis. Arrange the figs, cut in half, against the walls inside the circle. Pour a little less than half of the custard.
Remove the film rolls apple / raspberry and cut into slices. Place the slices on the custard, then pour the remaining cream. Place in refrigerator overnight.
Icing and finishing:
Put the water in a pan with cocoa, sugar. Bring to boil until you get a kind of syrup. Spread immediately on the cake. It can be used later, once it is gelled and decorated, or put a little cool then decorate just before serving.
For the decor, according to your imagination, place whole raspberries, apple slices, bits of figs, star anise, etc.. on top.
http://cuisinesolo.blogspot.com/2011/09/figue-pomme-banane-dans-un-cremeux.html