• Preheat oven to 180C, line the cake tins.

Make the sponge cake

• Beat the eggs and caster sugar in a bowl over a double boiler until the mixture is at skin temperature. Remove the bowl from the double boiler.
• Continue beating the eggs until it reaches the ribbon stage. You know it ribbon stage when you draw lines with the batter and they don't disappear within 3 seconds.
• Sift the flours evenly over the surface of the egg batter. Even so that the flours won't just sink into the egg mixture.
• Fold the flour as quickly as possible, but do it the right way too! (This is called the J-fold)
• When you still can see the flour, add in the fat mixture and continue to fold. Do not underfold or your bake will not be even. Overfold and you will have a flat cake.
• You know your batter is ready when it is smooth, like really smooth and has a ribbon consistency again.
• There are three ways to bake for a layered cake: 1. bake a thin layer, like a swiss roll and then use a cutter to cut the shape of the cake. 2. bake one cake and slice it either 2 or 3 layers. 3. Use 2 or three tins to bake the cakes and then stack them when putting them together.

  Choose one. I use different methods for different occasions.
• Line the bottom of the cake tins, and pour the cake batter into them. If you are using 2 or 3 tins, using a weighing machine to portion. Use a spatula to even spread the cake to every corner and level it.
• Baking time depends on how thick your cake is. If you are baking a thin layer or in 3 tins, 12 minutes. One big cake, 45 to 50 minutes.

  The cake is done when a skewer comes out clean after running through the middle of the cake.
• Cover the cake with cling wrap to keep all the moisture once it comes out of the oven.
• Cool the cake, and cut if you had baked a thin cake. Keep the cling wrap and parchment paper
• Sprinkle each piece of cake with the glazing syrup.

Fruit Cream

• Whip everything except the whipping cream.
• Add half the whipping cream and whisk. Once combined, add the rest and whip until stiff peak.
• Set aside.

Assembly

• Place one layer of the cake on the turntable.
• Cover the horizontal surface of each piece of cake with jam or spread. Place fruits if using.
• Layer the second layer and repeat the process. Do it the third time if this is your original recipe.
• Flatten the top and then ice the top, then the sides. Here's a video tutorial on how to ice a cake.
• Decorate accordingly.

Chocolate Ganache

• Bring fresh cream almost to a boil (simmer) and add the cream to a chocolate and butter bowl. Let the hot cream melt the chocolate and butter.
• While setting the bowl in a basic of cold water, whip up until the mixture is thick enough to pipe. Then put the batter in pastry bag.