Double White Chocolate Cherry Opera Cake with Apricot Mousse

Recipe coming after my trip to the gym. 8 miles, done. Yeah. Here is the recipe:

Cake:
Egg Replacer for 6 
2 tbsp raw  sugar
2 cups almond meal
2 cups powdered sugar, sifted
Egg Replacer for 6 more
½ cup cake flour
3 tbsp vegetable margarine, melted and cooled
1 cup dried Bing Cherries

Preheat the oven to 375 degrees F
Grease and “flour” two square baking pans, 8 inch
With mixer and whisk attachment beat the egg replacer until they form small soft peaks- this will take awhile! Add the sugar and beat until the peaks are somewhat stiff and set aside.
Next beat the almond meal, powdered sugar, and the rest of the egg replacer- about 8 minutes. 
Add the flour and beat on low speed until the flour is just combined. 
Using a rubber spatula, gently fold the “meringue” into the almond mixture and then fold in the vegetable margarine. Pour the batter into the tins and spread it evenly to cover the entire surface. Add the cherries and again smooth over, mixing the cherries into the batter.
Bake the cake lightly browned and just springy to the touch- about 35 minutes. 
Unmold the cakes and allow cooling.
Split the cakes in half to make 4 layers and chill.

Buttercream
1 cup  powdered sugar 
1 cup melted white chocolate
1/8 cup soy milk 
2 tbsp vanilla
1 cup vegetable margarine
1/4 cup vegetable shortening

Beat until well incorporated and fluffy. Refrigerate.

White Chocolate Ganache
7 ounces white chocolate
3 tbsp soy creamer
1 tbsp Amaretto
1 cup Almond Kreme 
Melt the white chocolate and the 3 tbsp. of creamer- add the Amaretto, stir and then cool.
Fold the Almond Kreme into the cooled chocolate to form a mousse.  Once cooled, pour over the chilled cakes.  Smooth out into a thin even layer on all 4 cakes, then pop back in the refrigerator.

Apricot Mousse
1 cup pureed apricots
¼ cup raw sugar
1 cup Almond Kreme

Cook the apricots and sugar until they thicken and boil- cool. Add the Almond Kreme and refrigerate.

Assemble:
Place one layer of cake on platter- spread some apricot mousse and top with a second layer.
Spread the buttercream over the second layer and top with the third cake layer.
Spread with more apricot mousse and top with the fourth and final layet- ice the cake with the buttercream and deorate.
I used sprinkles. Refrigerate. Serve the cake slightly chilled.