Almond and Fig Cake

the jaconde sponge:

1. In the bowl of a stand mixer fitted with the whisk attachment, whisk together the confectioner’s sugar, whole eggs and vanilla bean seeds until the mixture reaches ribbon stage, it should be thick, glossy and when the whisk is lifted, the mixture should hold its form then flow like lava. Sift in the almond meal, flour, baking powder and salt, then gently fold the mixture together until just combined. Pour in the melted butter and stir until evenly combined. Set aside.
2. Next, in a new, clean-bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they form soft peaks. With the mixer still running, pour in the sugar, in a steady stream. Increase the speed to medium-high and continue to beat until the mixture is glossy and stiff peaks are just beginning to form. Be careful not to over whisk, you want a texture that’s firm but loose enough to be able to be folded throughout the batter.
3. Fold in half of the egg whites into the bowl with the batter until it has loosened. Fold in the remaining half of the egg whites, being careful not to over-mix, until just combined. Divide the mixture evenly between the prepared cake pans, then, use a rubber spatula to smooth out the tops. Bake, for 7 to 10 minutes, or until the cakes spring back when lightly pressed and a skewer inserted into the middle comes out clean. Let the cakes cool in their tins for 15 minutes before inverting out and onto a wire rack. Let cool completely before carefully slicing each layer in half, to form six cake layers, if desired.

the amaretto syrup:

1. To make the amaretto syrup, combine the amaretto, water and sugar into a small saucepan set over medium-low heat. Heat, stirring often, until the sugar is dissolved. Increase the heat to medium and let the mixture come to a light simmer. Let the syrup simmer out for about 5 minutes, or until slightly reduced. Remove from the heat and let cool slightly before using a pastry brush to brush each cake layer with a little of the syrup.

the orange blossom ricotta swiss meringue buttercream

1. Click the link above for the recipe.

the dark chocolate glaze:

1. Place the finely chopped dark chocolate and butter into a small saucepan set over medium-low heat. Heat, stirring often, until melted and smooth. Remove from the heat and let the mixture cool to room temperature (about 30 c (90f)) before using on the cake.

for assembly:

1. Place the first cake layer, cut side facing up, on a cake stand or serving plate. Place about 3 tablespoons of the buttercream over the top, then, use an offset spatula to spread until smooth. Spread a generous tablespoon of the fig jam over the top of the buttercream. Gently press on the next cake layer then spread over the buttercream and the fig jam. Repeat this layering process until all the cake layers have been used up, making sure to end with a cake layer cut side facing down. Thinly spread the remaining buttercream over the top and sides of the cake to coat. Set the cake in the refrigerator to chill until firm, 30 to 40 minutes. Once firm, remove the cake from the refrigerator and pour the dark chocolate glaze over the top of the cake, using an offset spatula to push it down the sides to form a dripping effect. Set the cake in the refrigerator to chill until the glaze is firm before slicing and serving.