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To make the nut layers: Position a rack in the center of the oven and pre-heat to 350 degrees F. Butter a 17 x 11 inch jelly-roll pan; line the bottom and sides with parchment paper.
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[Cut slashes in the corners of the paper to help them fold neatly.
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].
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In a food processor fitted with the metal blade, process the hazelnuts, almonds, and confectioners sugar until the nuts are finely chopped.
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[Or buy ground nuts.]
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In a large grease-free bowl, whip the egg whites until soft peaks form.
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Gradually add the granulated sugar and whip until stiff, shiny peaks form.
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Fold in the nuts.
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Spread the batter evenly in the prepared jelly-roll pan.
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Bake until golden brown, about 20 minutes.
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Unmold the cake onto a cutting board, peal off the parchment paper, and cool completely.
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The, trim the edges to even out, and cut the cake vertically into six 2 3/4 -inch-wide strips.
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Buttercream filling: Heat 1/4 cup of the milk in a heavy-bottomed saucepan.
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Add the cornstarch and whisk to dissolve.
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Whisk in the sugar, then the egg yolks.
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Add the remaining 3/4 cup of milk and whisk over medium heat until very thick.
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Remove form the heat and transfer to a bowl set in a larger bowl of ice water; stir and cool.
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Using a hand-held electric mixer, add the butter, one tablespoon at a time, then add the kirsch.
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Faux Fondant Icing: Combine all the ingredients in a small sauce pan; stir over low heat until the glaze is barely warm, 92 degrees to 95 degrees F. Use immediately.
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Assembly: Place the best-looking nut layer on a wire rack, smooth side up.
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Spread this layer with warm apricot jam and let stand for about 15 minutes.
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Pour warm fondant icing over the jam letting any excess drip over the sides.
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Pipe four thin line of chocolate about 3/4 inch apart along the entire length of the icing.
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To make a feathered effect, at one-inch intervals, draw a wooden toothpick in straight line perpendicular to the long lines of chocolate.
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Let stand until the icing and chocolate are firm.
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Meanwhile, place 1 nut layer on a cutting board; spread it with about 3 tablespoons of the buttercream.
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Repeat with the remaining layers, ending with the buttercream.
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Spread the remaining buttercream around the sides of the cake.
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Press sliced almonds onto the sides.
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Top with the iced layer.
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Refrigerate uncovered for at least one hour prior to slicing.
