Grease a spring form cake tin with butter and dust the edges with ground almonds. Gently melt the chocolate adding the whipped cream and folding them into the stiff peaky egg whites to make a mousse. Lace the sponge fingers in rum, soaking up all the juice. Now we are ready to layer!! Layer the rum soaked fingers around the edge and in the base of the cake tin, creating a safe container for the other ingredients. Spoon half the soured cream on to the base and coat it with a dusting of cocoa powder, onto this gently lay the apricots and the compote covering the whole area with them. Add another layer of soured cream and dust with cocoa powder then add more apricots. On top of this spread your chocolatey mousse filling to the top of the tin. Dust liberally with a lot of cocoa and carefully place the tin into the coldest part of your fridge for 24 hours.
The next day remove your cake from the fridge and leave to stand for 10 minutes, then gently unclip the spring on your tin- amazing!!! Looks wonderful with the sponges all stood upright like soldiers all coated in almond dust , your guests wondering with intrigue to experience what lays within.
Dead easy to make, a fun cake and definitely one to explore with variations with humhhh... blueberries and vodka laced soldiers!