Prepare Almond Paste Génoise.
Prepare Soaking Syrup.
Prepare Chocolate-Butter Glaze.
Combine Soaking Syrup and amaretto in a liquid measuring cup.
Place the ¼ strained apricot jam and the orange zest in a small saucepan over low heat to melt and combine flavors.
Measure the strained apricot jam mixture for the glaze.
Place the génoise on a flat surface and split it into two layers, each about
Place the bottom layer, cut side up, on the cardboard round for easier handling. Brush with half the dessert syrup, using a pastry brush. Then, with an
Center the other layer over the strained apricot jam, brush it with the remaining dessert syrup and then spread the
To hasten the drying process of the glaze, place it in front of a small electric fan for 35 to 45 minutes, rotating it occasionally to dry evenly. Place cake as close to the fan as possible, elevating the dessert on a few books, if necessary.
While the apricot glaze is drying, fill the bottom of a
You may want to refer to glazing techniques. Place the dessert on a cooling rack over a dry baking sheet to catch the excess Chocolate-Butter Glaze since the glaze is reusable. After coating the cake with the glaze, scrape any remaining from the baking sheet into a small bowl. When it is cooler (approximately 15 to 20 minutes), it will become thick enough to pipe onto the cake. When the glaze is ready, fill the paper cone half full, and pipe two lines in each direction so they intersect on top of the cake. Set aside at room temperature until serving.
At serving time, wrap a small piece of plastic wrap around the stem of the fresh gardenia before inserting it into the cake at the point where the piped chocolate lines intersect.
Store and serve at room temperature.