Step 1

In a small saucepan place the pitted apricots, sugar and lemon juice and place over medium-high heat. Bring to a simmer, cook for about 10-15 minutes until thickens and remove from heat. Pass through a strainer to turn into puree.

Step 2

In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.

Step 3

Dissolve gelatin over very low heat and mix with the apricot puree.

Step 4

Line a 7 inch (18 cm) round pan with plastic wrap.

Step 5

Pour the apricot puree into the pan and freeze for at least 2 hours or even overnight. Cover with plastic wrap after the first hour.

Step 6

Preheat the oven to 325F (160C). Grease a 8 inch (20cm) pan and line with parchment paper.

Step 7

In a large bowl add eggs, sugar, salt and almond extract. Mix to combine. Mix for about 10 minutes until thick and tripled in volume.

Step 8

Gradually fold in ground almonds, flour and in the end incorporate melted butter.

Step 9

Pour the batter into the prepared pan and bake for about 20-25 minutes until golden and a toothpick inserted into the center of the cake comes out clean.

Step 10

Remove from the oven, let it cool in the pan over a cooling rack.

Step 11

Melt chocolate and cream over a bain-marie.

Step 12

In a medium bowl combine cookie crumbs with chopped almonds and dried apricots. Add melted chocolate and stir to combine.

Step 13

Cut the sponge into a 7 inch (18cm) disk using a cake ring. Place the ring around the sponge. Spread the crunch on top of the sponge and freeze until you prepare  the mousse.

Step 14

Preheat the oven to 300F (150C). In a heat proof bowl add the white chocolate and melt over bain-marie.

Step 15

Spread on a parchment paper lined baking sheet.

Step 16

Bake for 10-13 minutes until golden brown and turn into crumbs. Let it cool.

Step 17

In a heat proof bowl add the caramelized white chocolate crumbs and 2/3 cup (160g) whipping cream and melt over bain-marie.

Step 18

Sieve to make sure no lumps remain.

Step 19

Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.

Step 20

Whip the remaining 1 1/2 cup (360g) cold whipping cream until soft peaks form. Add melted chocolate mixture and mix until well combined.

Step 21

Place the frozen sponge crunch into the center of a serving platter. Place a 8 inch (20cm) ring around it and line it with acetate sheet for easier removal.

Step 22

Pipe about half of the mousse on sides and top. Add apricot jelly into the middle and add the rest of the mousse on top. Smooth the top using an offset spatula.

Step 23

Cover and refrigerate for 4-6 hours or overnight.

Step 24

Melt 2.5 oz (70g) white chocolate over bain-marie. Remove from heat and add 1 oz (30g) white chocolate for tempering. Stir until melted.

Step 25

Spread chocolate evenly into a thin rectangle on parchment paper. Let it set slightly to room temperature until it no longer sticks to your finger or if in a hurry refrigerate for about 10-15 minutes.

Step 26

Cut into squares or rectangles and refrigerate to set completely.

Step 27

Decorate cake with fresh orange flowers and chocolate rectangles. Dust chocolate with edible gold paint.