Large Kiwi Cake - Large Cakes

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	Ingredient	Quantity
1.	10 " Yellow Sponge Cake	1
2.	Bavarian Cream	20 ounces
3.	Kirsch Syrup	6 ounces
4.	Fresh Kiwi	5 - Peeled and Sliced
5.	Apricot Glaze	5 ounces
6.	Sliced Almonds - Toasted	4 ounces
7.	Buttercream	3 ounces

Process	Instructions
1. Slice	Slice the sponge cake into three equal layers. Place the first layer on a 10" cake board or plate.
2. Brush	Brush the first layer with 1/3 of the Kirsch Syrup
3. Spread	Using a spatula spread 1/2 of the Bavarian Cream onto the layer
4. Repeat	Press the center layer on and repeat steps #2 and #3. Press on the top layer and use the remaining 1/3 of the syrup.
5. Freeze	Chill or freeze. This base Bavarian Cake can be prepared days in advance if frozen
6. Brush	Brush Apricot Glaze onto the top of the cake.
7. Apply	Starting on the outside edge apply the Kiwi slices in a circle, overlapping about 1/3 to 1/2 onto the previous kiwi. Apply an inner circle of kiwi slices, and one in the center, to finish.
8. Brush	Apply hot apricot glaze to the kiwi with a pastry brush.
9. Finish	Using a spatula apply buttercream to the edge of the sponge cake. Press toasted almonds onto the buttercream.
Additional Comments:	Triple Sec syrup can be used instead of Kirsch.

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