Make the genoise cake:

5 tablespoons unsalted butter
1 1/3 cups all-purpose flour
1 tbsp cornstarch
6 large eggs
Pinch salt
1 cup plus 1 tablespoon sugar

Preheat the oven to 350 F and line a 10-inch springform pan with a round of parchment paper.  Do not grease the sides.  (Genoise batter needs to “cling” to the ungreased sides of the cake pan in order to rise.)

Melt the butter over low heat and set aside.  In a medium bowl, sift together the flour and cornstarch, then set aside.

Bring 2 inches of water to a simmer in a medium saucepan.  Place the eggs, salt and sugar in the bowl of a stand mixer, then place the bowl over the simmering water, making sure the bottom of the bowl doesn’t touch the water.  (If it does, use a smaller saucepan.)  Over the simmering water, whisk the mixture for 5 to 7 minutes or until the mixture is hot to the touch, about 120 F.  Remove the bowl and place on the mixer stand.  With the whisk attachment, whisk on medium for about 5 minutes or until the mixture is pale yellow and falls from the whisk in a wide, thick ribbon.

Remove the bowl from the stand mixer and sift one-third of the flour mixture over the egg mixture.  Gently fold the flour into the eggs with a large rubber spatula, folding the batter from the bottom of the bowl to the top, rather than stirring.  Repeat with the remaining flour in two more batches, working quickly and carefully just until the flour is incorporated.

Mix about 1 cup of the batter into the melted butter, then fold the melted butter mixture into the remaining batter.  Continue folding only until the butter is incorporated.  Over-beating at this point will deflate the batter and result in a flat cake.

Pour the batter into the prepared cake pan and bake for about 40 minutes or until the top of the cake springs back to the touch.  Cool in the pan on a wire rack.

Make the Frangelico syrup:

1 cup sugar
½ cup water
¼ cup Frangelico (hazelnut) liqueur

Combine the sugar and water in a small saucepan over medium heat.  Stir gently with a fork just until the sugar is dissolved.  Increase heat to medium-high and bring just to a boil.  Remove the syrup from the heat, stir in the Frangelico, and set aside.

Make the Bavarian filling:

2 cups whole milk
¼ teaspoon salt
½ vanilla bean
3 tablespoons cornstarch
½ cup plus 1 tablespoon sugar
2 large eggs
4 tablespoons unsalted butter, cubed
1 ½ teaspoons gelatin (½ packet)
1 tablespoon water
2 cups heavy cream, cold

Place the milk and salt in a medium saucepan.  Split the vanilla bean lengthwise and, using the tip of a sharp knife, gently scrape the seeds from the bean and add them to the milk mixture.  Heat the milk mixture over medium heat until simmering, whisking constantly so it does not scald.

In a medium bowl, whisk together the cornstarch and sugar, then whisk in the eggs until combined.  Ladle about 1 cup of the hot milk into the egg mixture, whisking constantly.  Pour the hot egg mixture back into the simmering milk, whisking over medium heat until the mixture is thick and pale.  This will take about 2 minutes.  Remove from heat and whisk in the butter pieces.  Whisk until thoroughly incorporated.

Sprinkle the gelatin over the water until dissolved.  Whisk the gelatin mixture into the custard, and mix until thoroughly combined.  Set the custard aside to cool to room temperature.

When the custard is cool, begin to beat the cream in the bowl of a stand mixer until it forms medium-stiff peaks.  Immediately and gently fold the whipped cream into the pastry cream with a large rubber spatula.

Assemble the cake:

1 recipe genoise cake
1 recipe Frangelico syrup
1 recipe Bavarian filling
3 pounds whole, ripe apricots

Split the genoise cake into two layers and brush both sides and all edges of each layer generously with the Frangelico syrup, using a pastry brush.  Place a cardboard round into the bottom of a 10-inch springform pan, then place the bottom cake layer on top of the cardboard.  Spread about 1/3 of the Bavarian cream over the cake layer.

Slice about one-third of the apricots into halves and remove pits.  Slice each half into halves again horizontally.  (Don’t quarter the fruit; each  apricot should yield four fairly flat slices, as pictured.)  Press the flat slices into the Bavarian cream around the perimeter of the cake, standing on-end with centers facing outward and pressed snugly against the side of the cake pan.  Slice another third of the remaining apricots into halves, then quarter each half and arrange the apricot pieces over the layer of Bavarian filling.

Cover the apricot pieces with the remaining Bavarian filling and tap the pan gently against the work surface to remove any air bubbles.  Place the top cake layer over the Bavarian layer and press down firmly to distribute the Bavarian evenly.

Cover tightly with plastic wrap and refrigerate the assembled cake for at least 4 hours or overnight.

Make the almond whipped cream topping:

1 cup whipping cream, cold
2 tablespoons almond extract
2 tablespoons sugar

In the bowl of a stand mixer, whisk the cream until thick.  Add the almond extract and sugar, continuing to whisk until soft peaks form.

With an offset spatula, spread the almond cream over the top of the cake in a smooth, even layer.  Slice the remaining apricots and arrange over the almond cream in concentric patterns.  Finish the design with a few fresh raspberries or other fruit in a contrasting color.

Serve immediately or store in the refrigerator for up to 3 days.

This recipe is adapted from Elisabeth Prueitt and Chad Robertson’s recipe for Bavarian in their book, “Tartine,” which is chock-full of delectable recipes from their famed bakery (of the same name) in San Francisco’s Mission District.  It’s one of my favorite spots for sweets in all of the Bay Area; definitely put it on your list of places to visit if you’re in town.  (Their éclairs are particularly good.)  If you can’t visit, buy the book.  It’s one of the most comprehensive books available on baking and pastry making.