Coarsely chop the hazelnuts and caramelize in a frying pan with a little butter and 20 g sugar. Then cool the nuts and chop them again coarsely.
Remove the skin from the figs and cut them into slices. Cut the vanilla pod in half lengthwise and squeeze out the pulp. Mix eggs with cinnamon, milk, vanilla pulp, 60 g sugar and lemon zest well. Grease a gratin dish and layer the sliced Striezel. Place the figs in between, sprinkle with raisins and hazelnuts and pour the egg-milk mixture over the top. Bake the casserole in the oven heated to 180 °C (hot air) for about 40 minutes.
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