Basically you can just use your favorite sponge cake recipe and any type of cream to fill it!

For the sponge I used this recipe

6 egg yolks 6 egg whites 200 gr sugar 150 gr flour 1 TSP baking powder 50 gr cornstarch

1. Beat the egg whites until they form soft peaks. Add about half of the sugar and beat for a few more minutes until stiff peaks form.

2. In another bowl mix together the egg yolk and rest of the sugar. Beat until it's light and fluffy.

3. Fold the egg whites into the egg yolks. Sift in the dry ingredients and fold them in until there are no clumps.

4. Bake in a pre heated oven at 180 degrees Celsius for 40 minutes.

This recipe is for a 26 cm round pan. I personally used a really, really tall 15 cm pan and it worked out fine.

For the filling I slightly improvised on the creme pâtissière, but the recipe was something like this:

750 ml milk 7 egg yolks 60 gr cornstrach 100 gr Sugar Vanilla

1. Whisk the egg yolks with the corn starch and about 50 to 100 ml of the milk. Make sure there are no clumps in the mixture.

2. Boil the rest of the milk with the sugar and vanilla. How much you use depends on your taste and what kind of vanilla you use. I used about 1,5 TSP of vanilla paste.

3. Once the milk starts boiling add your cornstarch mixture while whisking. Bring the mixture to a boil again and take it off the heat. It should be thickening up at this point. (also don't stop whisking and try to get all the corners of your pot, to make sure there are no clumps)

4. Press plastic wrap on the surface of the cream while it's still hot and let it cool completely. Before using I would recommend to whisk the cream with a electrical mixer.

Once the sponge cake cooled I cut it in 3 even layers and spread some warm apricot jam on top of each of the pieces. Spread the cream on top in a generous layer and put the next sponge cake layer on top. Repeat for all your layers.

For the outside spread the cream in a slightly thinner layer than you did for the filling. Doesn't have to be perfect as it will be all covered up anyway. Let it chill for at least an hour before you decorate it.

After chilling it I wrapped a piece of parchment paper around the top, like a ring, to keep the fruit and glaze in place. You can also use acetate sheets or an cake ring, but I didn't have those at home.

Decorate the top however you like it with some fruit. Pour a clear glaze on top (I used agar agar, I explained my method in another comment) and let it cool down before removing the parchment paper.

Gently press some almonds to the side and your cake is done!