Pour water into a saucepan, add the glucose syrup and sugar (1). Heat the mixture to 30 °C / 86 °F on medium heat. Mix sugar (2) and pectin NH, using a whisk. Add the mixture of pectin and sugar (2) to the saucepan with water, glucose and sugar (1). Stirring constantly. Bring everything to a boil. Then pour in the citric acid. Let the mixture simmer over medium heat for about 3 minutes. Strain the gel into a clean container, cover it with a cling film and put it in the fridge. Leave the neutral gel to stabilize in the fridge at 4 °C / 39 °F for at least 6 hours. Heat the gel to 60–70 °C / 140–158 °F and divide into 2 equal parts. Color the first part with a red colorant and the second with a yellow colorant. Process with a hand blender. Dilute the gel with a little water if necessary.

Whip the butter, sugar and vanilla seeds on medium speed in a mixer with a paddle attachment until lightened. Heat the honey and eggs to 45 °C / 113 °F and gradually add them to the mixture after whipping. Sift the flour, almond powder and baking powder and gradually add them to the mixture, gently stirring with a spatula by hand. Preheat the oven to 165 °C / 329 °F. Pipe the batter hemisphere Silikomart SF004 molds d=5 cm using a piping bag without a tip. You will need approximately 20 g of batter per cavity. Bake the sponges for 10-12 minutes. Cool the baked hemispheres down at room temperature and freeze before removing them from the mold.

Place the apricot puree into the saucepan and bring to 40 °C / 104 °F at medium heat. Combine sugar and pectin, using a whisk. When the puree has reached 40 °C / 104 °F, gradually add the sugar mixed with pectin. Whisking thoroughly, bring the puree to 104 °C / 219 °F. Remove the jam from the heat, pour it into a separate container and cover it with cling film in contact to prevent a crust from forming on the surface. Place the jam in the fridge until fully stabilized. It could take 2-3 hours.

Using a Parisian spoon, cut the hemispheres 3 cm in diameter out of the flat side of each sponge half. Transfer the apricot jam to the piping bag without a tip. Fill the sponge halves with apricot jam and smooth them with a spatula. Sandwich the 2 halves, place in the hemisphere Silikomart SF004 molds d=5 cm and put them in the freezer for 1 hour to stabilize.

Using a pastry brush, apply the neutral gels to the frozen individual cakes. Create a peach pattern on the surface. Sprinkle the cakes generously with caster sugar and then with snow sugar. Decorate the finished desserts with microgreens. Store the cakes in the fridge for up to 72 hours. Or freeze it for up to a month.