Whisk the egg whites to stiff peaks, adding the sugar gradually, then fold in the yolks in parts. Sift the flour with the cocoa powder and gently fold in with a spatula.

Pour the batter into the pan and bake for 30-35 minutes, checking doneness with a toothpick. Let the sponge cool completely. A 20-22 cm pan works best.

For the cream, warm the milk with the sugar until the sugar dissolves. Whisk the eggs and pour in the hot milk in a thin stream, whisking well, then return everything to the saucepan.

Stirring constantly, bring the syrup to a gentle boil until thickened. Strain through a sieve, cover with plastic wrap pressed directly onto the surface, and cool at room temperature or over a cold water bath.

Whip room-temperature butter, adding the syrup one tablespoon at a time, until you get a light, dense cream. Finish with cocoa powder, vanilla, and the alcohol, and whip again.

For the glaze, bring the milk to a boil, stir in the sugar and cocoa powder, and cook until thickened, 3-4 minutes. Remove from heat, add the butter, and mix well.

Slice the sponge into three layers. Spread the first with apricot preserves and a third of the cream, top with the second layer - more preserves and cream - close with the third layer, and press down gently. Coat the sides with the remaining cream.

Pour the chocolate glaze over the top of the cake and spread it evenly. Decorate with berries and chill the cake in the fridge for 2-3 hours to let it set.