Put a little of the compote juice on every cake layer. Then alternate between the creams - put chocolate on 1 layer, vanilla on the next.
Once you've smeared all the layers with the cream, glaze it with the egg white glaze.
Set aside a little of the egg white glaze, mix it with confectionery dye and make rosettes/meringues or other figures on top.
Finally, sprinkle its sides with chocolate flakes.