The jaconde sponge:

1. Preheat the oven to 190°C (375°F). Grease and line three 6- or 7-inch round cake pans with parchment. 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 — thick, glossy, and holding its form before flowing like lava. Sift in the almond meal, flour, baking powder, and salt, then gently fold until just combined. Stir in the melted butter. Set aside.
2. In a clean stand mixer bowl, whisk the egg whites on medium speed until soft peaks form. With the mixer running, pour in the granulated sugar in a steady stream. Increase speed to medium-high and beat until glossy and just at stiff peaks. Do not over-whisk.
3. Fold half the egg whites into the batter to loosen, then fold in the remaining half until just combined. Divide evenly among the prepared pans; smooth the tops. Bake for 7–10 minutes until the cakes spring back when pressed and a skewer comes out clean. Cool in tins for 15 minutes, then invert onto a wire rack. Once completely cool, carefully slice each layer in half to create six layers.

The amaretto syrup:

1. Combine the amaretto, water, and sugar in a small saucepan over medium-low heat. Stir until the sugar dissolves, then bring to a light simmer over medium heat. Simmer for about 5 minutes until slightly reduced. Remove from heat and cool slightly before brushing each cake layer.

The orange blossom ricotta swiss meringue buttercream:

1. Combine the egg whites and sugar in the bowl of a stand mixer set over a saucepan of simmering water (the bowl should not touch the water). Whisk constantly until the sugar is completely dissolved and the mixture reaches 71°C (160°F) — it should feel smooth, not grainy, when rubbed between your fingers.
2. Remove from heat. Fit the bowl onto the stand mixer with the whisk attachment and beat on high until the meringue is glossy, thick, and cooled to room temperature, about 8–10 minutes.
3. Switch to the paddle attachment. With the mixer on medium speed, add the cubed butter a few pieces at a time, letting each addition incorporate fully. The mixture may look curdled or soupy at some point — keep beating and it will come together.
4. Beat in the ricotta and orange blossom water. Add a pinch of salt. Taste and adjust orange blossom to your preference.

The dark chocolate glaze:

1. Melt the chocolate and butter together in a small saucepan over medium-low heat, stirring until smooth. Remove from heat and cool to about 30°C (86°F) before pouring over the assembled cake.

Assembly:

1. Place the first cake layer cut-side up on a cake stand or serving plate. Brush generously with amaretto syrup. Spread about 3 tablespoons of buttercream over the top, then spread a generous tablespoon of fig jam over the buttercream. Gently press on the next layer and repeat, brushing each layer with syrup before adding buttercream and jam. Finish with a cake layer cut-side down.
2. Thinly spread the remaining buttercream over the top and sides to coat. Refrigerate until firm, 30–40 minutes.
3. Pour the cooled chocolate glaze over the top, using an offset spatula to push it toward the edges and let it drip down the sides. Refrigerate until the glaze is set before slicing and serving.