For the batter: Separate eggs. Beat egg whites until very stiff, sprinkle in half the sugar. Beat until mixture is glossy.
Beat egg yolks with sugar and 2 tablespoons water until fluffy, add egg whites and flour. Carefully fold and spread thinly on a baking sheet lined with parchment paper. Bake in an oven preheated to 180°C (approximately 350°F) for about 8-10 minutes.
Remove cake from oven, release onto a tea towel dusted with sugar, peel off parchment paper and let cool.
For brushing: Heat each jam in a small pot but do not boil. Puree apricot jam.
Use a cookie cutter to cut out 40 hearts from the cake. Spread apricot jam onto 31 hearts. Spread redcurrant jelly onto the remaining hearts. Top each with gold leaf. Layer hearts so that there one with apricot, topped with a redcurrant heart, topped with an apricot heart.
For the topping: Cobine powdered sugar with lemon juice to form a glaze. Top each heart with glaze and gold leaf. Let dry and serve garnished with sugar flowers. and satin ribbons.