Slice three even layers from the cake, between ¼ and ½ in/0.6 cm and 1 cm thick. Place one layer on an 8-in/20-cm cardboard cake round and moisten with simple syrup. Apply a thin coating of apricot jam to the layer. Top with a second layer and press down gently. Moisten with simple syrup, apply a thin coating of apricot jam, and top with the final layer of cake. Apply a