180 grams (6.3 ounces) almond paste ⇔ or 1 cup (100 grams) almond flour + ¼ cup (80 grams) honey + ½ teaspoon pure almond extract
250 grams (1 cup + 2 tablespoons) soft unsalted butter
12 large eggs
30ml (2 tablespoons) rum
1 teaspoon pure vanilla extract
½ teaspoon salt (omit if using salted butter)
250 grams (1¼ cups) natural evaporated cane sugar
125 grams (1 cup) gluten free flour blend (or regular all purpose flour for non-gluten-free)
125 grams (1 cup) cornstarch
280 grams (1 cup) apricot jam, divided (use only ½ cup if not including it between the layers)
for finishing the cake:
150 grams (¾ cup) chocolate chips or chopped semi-sweet or dark chocolate
80 mls (⅓ cup) whipping cream
1 tablespoon coconut oil or butter
1 tablespoon rum
optional – 100 grams (1 cup) toasted sliced almonds (toasted until golden; about 8 to 10 minutes in a 350°F/180°C oven)
Preheat the broiler grill on the oven and set the top rack so it is about 7 inches from the top element. Prepare one 9-inch (23 cm) springform pan or two 8-inch (20 cm) springform pans by greasing them and lining the bottom with a circle of parchment paper cut to fit. You will need three bowls: a large one for the beaten whites, a medium sized one for the yolk mixture, and a small one for the flour and cornstarch.
In the medium bowl, cream the almond paste, diced, (or almond flour, honey, and almond flavour) with the butter using an electric mixer until they are smooth and fluffy.
Separate the eggs, putting the yolks into a spouted measuring cup or a small bowl and the whites into a large mixing bowl (large enough to hold them all when they are beaten, plus the rest of the batter).
Keep beating the almond paste and butter and slip in one yolk at a time from the cup or bowl they are in, beating after adding each yolk. Add the rum, vanilla, and salt, and beat well. Set aside.
Using clean beaters (it’s great to have a second small hand mixer for this), beat the egg whites in the large bowl until soft peaks form. Add the sugar gradually. Keep beating the egg whites until they are thick and glossy, and you can’t feel any sugar grains when you rub a bit of the mixture between your thumb and forefinger.
Scoop out about ¼ of the beaten whites and stir them into the yolk mixture until they are incorporated, but not deflated. This step is important, as it tempers the yolks, helping them incorporate more smoothly into the whites when you fold them together.
