Small Hippodrome Cake

Process	Instructions
1. Slice	Slice the sponge cake into three equal layers. Place the first layer on an 8" cake board.
2. Brush	Brush the first layer with 1/3 of the Syrup.
3. Spread	Using a spatula spread the Pastry Cream onto the layer.
4. Repeat	Press the center layer on and repeat steps #2 and #3 (using the apricot jam). Press on the top layer and use the remaining 1/3 of the syrup.
5. HIde	Apply a generous coating of the warm meringue to the sides and top of the finished cake. Ensure the top is very smooth.
6. Apply	Using a medium star tip fill a pastry bag with the meringue and draw four straight lines spaced evenly across the top of the iced cake. In a circular motion block the open ends of the four lines with rosettes of the meringue forming a border.
7. Apply	Working over a open bowl of raw sliced almonds - press them to the side of the cake.
8. Bake	Bake in a 450°(F) pre-heated oven until the meringue browns evenly, and the nuts are roasted. Remove from oven cool for a while then chill.
9. Garnish	Warm to liquify the red apricot glaze, not boiling hot. Use a small bowl or measuring cup with a pouring spout to apply the red glaze between the lines of meringue. Should there be a leak try taking a sliced almond from the side of the cake to plug the hole.
10. Chill	Chill well before trying to cut and serve.
Additional Comments:	Apply the lines and border to the smooth top in a fashion that there will be a tight fit - and no leaks

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