Fig and grape number cake

Ingredients

The day before, start preparing the diplomat cream. Heat the milk in a saucepan then add the verbena leaves. Cover and let infuse for 30 min.

Soak the gelatin leaves in a bowl of cold water. In a salad bowl, beat the egg yolks with the sugar until the mixture whitens. Add the starch.
Strain the milk, add it to the egg mixture. Return everything to the saucepan and bring to the boil. Leave to thicken, stirring constantly with a whisk for 3 minutes, until boiling again. Add the drained gelatin and butter. Mix, cover with cling film and leave to cool.
The next day, prepare the Joconde biscuit: in the bowl of the food processor, beat the eggs with the sifted icing sugar until the mixture whitens. Add the sifted powders and gently incorporate them using a spatula. Add the melted butter.
Beat the egg whites with the sugar using a mixer, then add them to the previous mixture using a spatula.
Then pour the mixture onto 2 baking sheets covered with baking paper. Bake for 14 min at 180°C (gas mark 6), then leave to cool before removing the biscuits. Cut out your numbers (here 4 in total) with a sharp knife, using a template.
Whip the cream into Chantilly cream. Gently fold it into the cooled cream using a spatula. Pour the diplomat cream into a piping bag and set aside to cool.
Place the base of each number on the serving dish, pipe the diplomat cream, then the fig jam. Add the grapes cut in half and half the figs cut into 4. Cover with a second biscuit, then repeat the operation.
Decorate with edible flowers, gold leaf, small meringues, etc. and keep cool until ready to serve.