Mix the Bacardi rum and orange juice and soak both the layers with the rum-juice mixture. Let it rest for 15 minutes until the liquids are fully absorbed.
Dust some icing sugar on a plate and place the bottom layer of the sponge. Spread whipped cream on this layer and place the other layer on top of this. Spread cream on the top of this layer evenly.
Arrange the rum-soaked apricot slices on the cream.
Put the remaining cream into a ziploc bag, give a small nick in the botom corner and use it to make concentric circles on the cake over the apricots. Make the hole slightly bigger and make a flower in the center. Keep four slices of apricot as each of the petals and place a Hershey’s Kiss in the center.
Dust the cake with some icing sugar and chocolate shavings (optional). Chill for 1-2 hours before serving.
All my friends LOVED this liquor drenched dessert. The best compliment came from my husband who said that it was the best dessert he had had till date. I just hope it wasn’t all the Famous Grouse and the rum from the cake talking 🙂