Omit the fresh fruit and apricot or pectin glaze. Replace with 4ounces (115g) raspberry jam, 4ounces (115g) apricot jam, and simple syrup. Follow Steps 1 and 2 in the main recipe.
Place the cakes on a sheet pan lined with baking paper. Place the macaroon paste in a pastry bag with a No. 3 (6-mm) plain tip. Starting at the edge of the cake, pipe 5 concentric rings, spaced about 1 inch (2.5 cm) apart, on the top of each cake. If you are making a large number of cakes, you can make this easier by marking the pastry cream with the appropriate sized rings first.
Put the 2 varieties of jam into disposable pastry bags made from baking paper (see Figures 1-15 and 1-16). Pipe the jam into the spaces between the macaroon paste rings, alternating raspberry and apricot. Do not overfill the rings; the jam will bubble up when the cakes are baked and can boil over the frame.
Bake at 425°F(219°C) for approximately 10 minutes or until the macaroon paste is light brown and the almonds on the sides are toasted. As soon as the cakes come out of the oven, carefully brush simple syrup over the macaroon paste without disturbing the jam. Let the cakes cool completely.
Cut the cakes into the desired number of servings, using a serrated knife to saw through the macaroon rings.