24 hours before assembling the cake, prepare the GÄnoise, by filling each cake pan at the same height and baking them. Plan to assemble the cake 1 or 2 days before serving it. Prepare the butter cream. Cut out 3 cardboard disks corresponding to the sizes of the GÄnoise cakes. Sit each GÄnoise on its cardboard disk, securing it with a dollop of butter cream, then half each GÄnoise horizontally. Brush each bottom half of GÄnoise with a light syrup (3 1/2 oz cooked sugar) flavored with the chosen alcohol. Cover each GÄnoise bottom layer with the soft butter cream (1/3 inch thick). Top each layer with its corresponding half. Choose the smallest GÄnoise, cover its surface and sides with butter cream. Cover the remaining two cakes with butter cream, but not in the center. Refrigerate the cakes for 2 to 3 hours. Melt the white fondant icing, adding 1 or 2 tablespoons of water and a little bit of alcohol to flavor. Ice all three cakes with the fondant, leave to set. Carefully assemble the cakes in a pyramid (with their cardboard disks), decorate with the sugared almonds and candy decoration. Cut each cake separately.
