Glazed Apricot Dome Cake

Separate the eggs. Beat the egg whites with a pinch of salt until they form stiff peaks. Beat the egg yolks with the sugar and water until pale and foamy. Mix the flour and cornflour and sieve over the egg yolk mixture. Add the beaten egg white and carefully fold in all together. Line a baking tray with baking parchment. Spread the mixture on the prepared baking tray and bake in a preheated oven (180°C) for about 15 minutes.

Take out of the oven and turn out on to a tea towel sprinkled with sugar. Peel off the baking parchment.

For the filling, mix the redcurrant jelly smoothly with the liqueur and use to brush the sponge. Cut the sponge into strips 2-3 cm wide. Soak the gelatine in plenty of cold water. Melt the white chocolate with the gianduja over a hot, but not boiling bain-marie. Squeeze out the gelatine. Warm the orange juice, add the gelatine and stir until dissolved. Mix with the chocolate, then leave to cool, stirring occasionally. Whip the cream until very stiff and chill. Wash and dry the apricots, then halve, stone and dice finely. Mix into the chocolate and as soon as the chocolate begins to set, fold in the cream. Line a bowl or ice cream bombe mould with clingfilm and spread a quarter of the cream smoothly in the bottom. Add a layer of sponge and spread with 1/3 of the remaining cream. Add another layer of sponge and cover with the rest of the cream. Finish with a final layer of sponge.