• Preheat the oven to 350F (180C). Lightly grease an 8-inch (20cm) springform pan and line the bottom with parchment paper.
• Cut the apricots into thick slices and transfer to a bowl.
  
• Add a tablespoon of cornstarch and toss to coat evenly. Set aside.
  
• Separate the egg whites from the yolks.
  
• Over the yolks add half of sugar, 1/3 cup (70g) and almond extract. Mix until creamy and thick.
  
• Add almond flour and the 2 tablespoons of cornstarch and mix to combine.
  
• Add the salt over the whites and start whipping the whites until foamy. Gradually add ⅓ cup (70g) sugar and continue whipping until stiff peaks form.
  
• Gently fold the whites into the egg yolk-almond mixture.
  
• Pour the batter into the prepared pan and smooth the top.
• Arrange the apricot slices on top of the batter.
  
• Bake the cake for 35-40 minutes, until golden and a toothpick inserted into the center comes out clean.
• Let cool slightly, transfer to a serving platter and dust with powdered sugar before serving.
• Enjoy as is or with a good dollop of ice cream or whipped cream.

Prepare the pâte sablée crust.

• In a large bowl, mix butter with powdered sugar and salt until light and fluffy. Add egg and continue mixing until well combined and creamy.
• Gradually incorporate the ground almonds and flour.
• Make sure you don’t overwork the dough.
• Wrap the dough with plastic wrap, shape it into a disc and refrigerate for at least 30 minutes.
• Preheat the oven to 400°F (200°C).
• Roll the dough between two pieces of parchment paper or plastic wrap until it's about 12 in (30cm) in diameter.
• Press the dough onto the bottom and edges of a 8 or 9 inch (23cm) tart pan. Cut the excess dough.
• Refrigerate or freeze for about 30 minutes before baking.

Prepare the apple filling.

• Meanwhile, leave the apples with their skin on and cut them around the core and get 4 pieces for each apple (each piece with a flat side). Cut each piece into thin slices, holding the shape of each piece.
• Remove the crust from the freezer and prick the dough with a fork.
• Spread the apricot jam evenly.
• Arrange the apple slices over the apricot jam, while fanning the slices slightly.
• Sprinkle the apple with sugar and cinnamon. Add butter cubes on top of the apples. Spread some almond flakes.
• Bake for 35-40 minutes until the crust is golden and the apples are tender. If the crust browns too fast cover with aluminum foil.
• Serve while still a bit warm with salted caramel sauce, whipped cream or ice cream. Enjoy!

First prepare the apricot jelly.

• In a small saucepan place the pitted apricots, sugar and lemon juice and place over medium-high heat. Bring to a simmer, cook for about 10-15 minutes until thickens and remove from heat. Pass through a strainer to turn into puree.
• In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.
• Dissolve gelatin over very low heat and mix with the apricot puree.
• Line a 7 inch (18 cm) round pan with plastic wrap.
• Pour the apricot puree into the pan and freeze for at least 2 hours or even overnight. Cover with plastic wrap after the first hour.

Prepare almond cake.

• Preheat the oven to 325F (160C). Grease a 8 inch (20cm) pan and line with parchment paper.
• In a large bowl add eggs, sugar, salt and almond extract. Mix to combine. Mix for about 10 minutes until thick and tripled in volume.
• Gradually fold in ground almonds, flour and in the end incorporate melted butter.
• Pour the batter into the prepared pan and bake for about 20-25 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
• Remove from the oven, let it cool in the pan over a cooling rack.

Prepare apricot chocolate almond crunch.

• Melt chocolate and cream over a bain-marie.
• In a medium bowl combine cookie crumbs with chopped almonds and dried apricots. Add melted chocolate and stir to combine.
• Cut the sponge into a 7 inch (18cm) disk using a cake ring. Place the ring around the sponge. Spread the crunch on top of the sponge and freeze until you prepare  the mousse.

Prepare the caramelized white chocolate mousse.

• Preheat the oven to 300F (150C). In a heat proof bowl add the white chocolate and melt over bain-marie.
• Spread on a parchment paper lined baking sheet.
• Bake for 10-13 minutes until golden brown and turn into crumbs. Let it cool.
• In a heat proof bowl add the caramelized white chocolate crumbs and 2/3 cup (160g) whipping cream and melt over bain-marie.
• Sieve to make sure no lumps remain.
• Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
• Whip the remaining 1 1/2 cup (360g) cold whipping cream until soft peaks form. Add melted chocolate mixture and mix until well combined.

Assemble the cake.

• Place the frozen sponge crunch into the center of a serving platter. Place a 8 inch (20cm) ring around it and line it with acetate sheet for easier removal.
• Pipe about half of the mousse on sides and top. Add apricot jelly into the middle and add the rest of the mousse on top. Smooth the top using an offset spatula.
• Cover and refrigerate for 4-6 hours or overnight.

Prepare chocolate decoration.

• Melt 2.5 oz (70g) white chocolate over bain-marie. Remove from heat and add 1 oz (30g) white chocolate for tempering. Stir until melted.
• Spread chocolate evenly into a thin rectangle on parchment paper. Let it set slightly to room temperature until it no longer sticks to your finger or if in a hurry refrigerate for about 10-15 minutes.
• Cut into squares or rectangles and refrigerate to set completely.
• Decorate cake with fresh orange flowers and chocolate rectangles. Dust chocolate with edible gold paint.

• Preheat oven to 350F (180C). Grease and line with parchment paper a 9×13 inch (23x33cm) pan.

Prepare the sponge cake.

• In a small bowl combine the 2 tablespoons of hot milk with cocoa powder and instant coffee powder and mix until well combined. Set aside until ready to use.
• In a medium bowl mix yolks with 2 tablespoons sugar, salt and vanilla extract until creamy and light yellow colored. While mixing incorporate vegetable oil. Alternate adding milk and flour until well combined.
• Divide the yolk mixture, adding about a third (about 90g) into another bowl. Mix it with cocoa mixture.
• In a large bowl whip whites until foamy. Gradually add ¼ cup (50g) sugar and continue whipping until soft peaks form.
• Fold a third of the whipped whites into the cocoa mixture. Fold the rest of the whites into the vanilla mixture. (The batters need to be a bit runny not as stiff as a regular sponge)
• Pour vanilla batter into the prepared pan. Gently pour the cocoa batter on top and spread evenly.
• Use the end of a spoon or knife or a small spatula to create horizontal lines and then vertical ones to create the hurricane effect.
• Bake for about 13-15 minutes until a toothpick inserted into the center comes out clean.
• Remove the pan from the oven and invert the cake onto a parchment paper, and cool completely.

Meanwhile prepare the mocha chocolate ganache.

• Place the chocolate, coffee powder, and cream into a small pan. Melt over low heat and transfer to a clean bowl to cool to room temperature.
• Trim the edges of the sponge. Spread a thin layer of apricot jam.
• Spread ganache on top.
• Roll the sponge gently using the parchment paper. Refrigerate for at least 30 minutes to set.

Meanwhile, prepare chocolate shards.

• Melt 1.5 oz (45g) white chocolate over bain-marie. Remove from heat and add remaining chopped white chocolate for tempering. Stir until melted.
• Spread chocolate evenly into a thin layer on a parchment paper. Dust with instant coffee powder and refrigerate until set. Break or cut into shards and keep refrigerated until ready to use.
• Cut the ends of the roll and transfer it to a serving platter. Dust with cocoa powder. Decorate the roll with white chocolate shards. Cut into slices and enjoy!!

Prepare the dough.

• In a medium bowl stir fresh yeast with sugar until it liquefies. Stir in the lukewarm milk and then add the egg and melted butter.
• In a large bowl whisk together flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
• While the dough rises, prepare your desired filling.
• On a floured surface, using a rolling pin, roll the dough into a rectangle of about 12×18 inches (30x45cm).

For the cinnamon filling.

• Mix together butter with sugar and cinnamon. Spread on half of the dough.
• Fold the dough lengthwise and cut it into 12 strips.
• Twist each strip into a spiral and tie into a knot. Place on a parchment paper lined baking sheet.
• Cover with a kitchen towel and let the knots rest for 30 minutes.
• Preheat oven to 350F (180C).
• Brush the knots with beaten egg.
• Bake the knots for 12-15 minutes until golden.

For Nutella filling.

• Simply replace the cinnamon filling with Nutella and repeat the same process as above.

For walnut and apricot filling. 

• Spread apricot jam on half of the dough. Sprinkle sugar on top and then add the ground walnuts.
• Fold the dough lengthwise and cut it into 12 strips.
• Twist each strip into a spiral and tie into a knot. Place on a parchment paper lined baking sheet.
• Cover with a kitchen towel and let the knots rest for 30 minutes.
• Preheat oven to 350F (180C).
• Brush the knots with beaten egg. Sprinkle sugar on top.
• Bake the knots for 12-15 minutes until golden.

For cheese filling.

• Brush the dough with beaten egg. Spread cheese on half of the dough and add garlic and herbs on top.  Fold the dough lengthwise and cut it into 12 strips.
• Twist each strip into a spiral and tie into a knot. Place on a parchment paper lined baking sheet.
• Cover with a kitchen towel and let the knots rest for 30 minutes.
• Preheat oven to 350F (180C).
• Brush the knots with beaten egg.
• Bake the knots for 12-15 minutes until golden.
• While they are baking, melt butter over low heat, add garlic, parsley and salt cook for 1 minute. Brush the knots with butter mixture right after they are out of the oven.

Prepare the sweet pastry.

• In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk, almond extract and water and stir until incorporated.
• Wrap the dough in plastic wrap, shape into a rectangle and refrigerate for 1 hour.
• On a lightly floured surface roll the dough to a 8×16 in (20x40cm) rectangle.
• Line a 5×14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes.
• Preheat oven to 350F (180C).
• Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
• Remove the parchment paper and weights and bake for 10 minutes more.
• Let it cool slightly on a cooling rack.

Prepare the frangipane filling.

• In a large bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and almond extract. Gently incorporate ground almonds and flour.
• Spread a thin layer of apricot jam over the base. Spread frangipane evenly and arrange the apricot slices on top pressing them slightly into the frangipane.
• Bake at 350F (180C) for 25-30 minutes until  golden. Remove from the oven and brush with warm apricot jam.
• Let it cool before serving. Enjoy!

Prepare the chocolate biscuit dough.

• In a large bowl combine flour with sugar, almonds, cocoa powder, and salt. Incorporate chilled butter into the flour mixture, using a pastry blender, a fork, or a pastry processor, until crumbs are formed. Add water and stir until incorporated. Wrap it with plastic, shape it into a disc, and refrigerate for at least 30 minutes.
• Roll the dough between two pieces of parchment paper or plastic wrap until it's about 8 1/2 inches (21cm) in diameter.
• Use an 8-inch (20 cm) ring to cut a circle. Remove the excess dough.  Refrigerate the dough for about 30 minutes before baking.
• Preheat oven to 350°F (180°C).
• Prick the circle of dough with a fork and bake for 12-15 minutes. Allow cooling completely.

Prepare chocolate sponge.

• Grease and line with parchment paper two 12×16 inch (30x40cm) baking sheets. Set aside.
• Separate egg whites from yolks. Add ¾ cup (150g) sugar over the yolks and mix until creamy. Add vanilla and mix to combine.
• In a medium bowl whisk flour with cocoa powder, baking powder and salt and incorporate into the yolk mixture.
• Whip whites until foamy. Gradually add ¼ cup (50g) sugar and continue whipping until stiff peaks form.
• Gently and gradually fold the whites into the yolk mixture.
• Divide batter evenly into the prepared baking sheets. Spread the batter evenly and bake for about 10-12 minutes until a toothpick inserted into the center comes out clean.
• Sprinkle with powdered sugar. This helps the sponge cake not stick. Flip the cake over the paper. Remove the parchment paper it was baked with. Let cool completely.

Prepare the Mascarpone coffee frosting.

• In a large bowl mix Mascarpone until smooth. Add powdered sugar, vanilla and coffee and mix until incorporated.
• In a separate bowl whip cream until stiff peaks form. Gradually incorporate into Mascarpone mixture. Refrigerate until ready to use.

Assemble the cake.

• Trim the edges of the chocolate sponge. Cut each vertically into three equal strips.
• Spread evenly a thin layer of peach/apricot jam,  about 1 tbsp (20g) of jam for each strip.
• Spread a thin layer of frosting onto each strip.
• Roll the first strip of cake. Roll the first strip into the second sponge strip. Continue rolling into a spiral until all strips of sponge are used. Refrigerate for about 1 hour to set.
• Place the cooled biscuit onto a serving platter. Spread a bit of frosting. Add the rolled cake on top. Cover with remaining frosting. Smooth the edge and top of the cake.
• Use a 1M star tip to pipe frosting around the bottom of the cake.
• Refrigerate the cake for about 1 hour or overnight.

Prepare chocolate ganache

• Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
• Use a spoon and start making drips around the edges. If the ganache hardened too much heat it a bit over a bain-marie to get to a pouring consistency. When you finish all the drips on the edges fill the top with ganache and spread it evenly using the offset spatula. Refrigerate for at least 30 minutes before decorating.

Prepare the chocolate shards.

• Melt 2 oz (60g) semisweet chocolate over a bain-marie. Remove from heat and add 2 tbsp (20g) chopped semisweet chocolate for tempering. Stir until melted.
• Spread chocolate evenly into about  9 x 6 inch (23x15cm) rectangle on a parchment paper-lined baking sheet.
• Refrigerate for 10 minutes.
• Melt 1 ½ tbsp (15g) white chocolate over a bain-marie. Remove from heat and add ½ tbsp (5g) white chocolate, for tempering.
• Drizzle with white chocolate on top of the dark chocolate.
• Refrigerate to set.
• Cut with a sharp knife into different shapes. Refrigerate until ready to decorate the cake.
• Before serving decorate the cake with chocolate shards by pressing each shard into the icing. Enjoy!

Prepare the cake batter.

• Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) square pan with parchment paper, dividing the pan in half using an aluminum wall.
• In a medium bowl combine flour with almond flour, baking powder and salt. 
• In a large bowl mix butter with sugar until creamy. Add eggs one at a time, and mix to incorporate.
• Gradually add flour mixture and milk and mix to combine.
• Divide batter in half.
• For the almond batter incorporate almond extract.
• For the chocolate batter mix cocoa powder, milk and sugar in a small bowl and incorporate in the other half of batter.
• Pour each batter into one half of the prepared pan.
• Bake for about 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
• Remove from oven, cool for 5 minutes in the pan and then cool completely on a cooling rack.
• Meanwhile warm the apricot jam, sieve and let cool.

How to assemble the cake.

• When cakes are completely cooled place trim the tops to flatten, and place one on top of the other and trim to equal size.
• Cut each in half  lengthways.
• Place a strip of chocolate cake on a working surface, brush the top and sides with apricot jam and place an almond cake next to it. Repeat with the other strips of cake on top. Make sure to brush each with apricot jam.

Prepare the almond paste.

• Place the almond flour (ground almonds), powdered sugar and cocoa powder into the bowl of a food processor.  Grind to combine. Add apricot jam and almond extract and continue grinding until it comes together. Knead a bit into your hands to come together.
• Use a rolling pin to roll the almond paste between two sheets of parchment paper, into a thin layer.
• Cut the almond paste into a 8 x 12 inch (20x30cm) rectangle.
• Tightly wrap the cake in almond paste (marzipan).
• Trim the ends and refrigerate until ready to serve.

• Heat the oven to 425°F (220°C). 
• In a small bowl combine apricot jam with toasted nuts and cranberries.
• Unfold the pastry sheet and divide in two. Cut off the corners of each piece.
• Spoon the apricot jam mixture in the center of each piece of dough. Top with the 2 pieces of Brie cheese. 
• Brush the edge of the dough with beaten egg.  Fold the pastry up over the cheese to cover. 
• Place seam-side down onto a parchment paper lined baking sheet.  Use the leftover pastry scraps to cut shapes to decorate.  Brush with the egg mixture.
• Bake for 20-25 minutes or until the pastry is golden brown. Let stand for 5 minutes.  Serve with crackers or toasted bread.

• Preheat oven to 350F (180C). Grease with butter and dust with flour a 9 inch (23 cm) round cake pan.
• Prepare the cake batter. In a large bowl mix the butter with powdered sugar until creamy. Add egg yolks one at a time and stir in vanilla extract.
• Meanwhile melt the chocolate in a double boiler and add it to the yolks mixture.
• Whip egg whites with salt until foamy. Gradually add sugar and continue whipping until soft peaks form.
• Gently fold the whites into the chocolate mixture. Gradually incorporate sifted flour into the mixture.
• Pour batter into the prepared pan and bake for about 45-50 minutes until a toothpick inserted into the center of the cake comes out clean.
• Invert the cake to get a flat surface and cool completely.
• Meanwhile prepare the apricot jam.  Cut apricots in smaller pieces and place into a saucepan with sugar, water and lemon juice. Bring to a boil while stirring constantly. Simmer for about 20-30 minutes until thickens and remove from heat. Sieve to get a smooth jam. Set aside until ready to use.
• Assembling the cake. Divide cake in two layers. Spread about half of the hot jam over the first layer. Top with the second cake layer and spread the rest of hot jam on top and sides of the cake. Let it dry for up to 30 minutes.
• Transfer the cake over a wire rack placed on a parchment paper lined baking sheet.
• Prepare the chocolate glaze. Add sugar and water into a saucepan. Bring to boil for about 5 minutes or until thermometer reaches 234?F/112°C. Remove from heat, stir for several times and add chopped chocolate. Stir until smooth and shiny.  If it thickens too much return it over low heat and add a few drops of water if necessary to thin it out to a runny, pourable consistency.
• Pour the hot glaze all over the cake, starting from the edges, center. You can use the leftover glaze from the baking sheet to decorate the cake later or refrigerate for later use. Wait for few minutes and transfer the cake to a serving platter. Let the glaze set for at least one hour at room temperature. Don’t refrigerate as it might affect the glaze.
• Use leftover chocolate glaze for writing Sacher on top of the cake.
• Serve alongside unsweetened whipped cream.