| Slice the sponge cake into three equal layers. Place
the first layer on a 10" cake board or plate. |
| Brush the first layer with 1/3 of the Kirsch Syrup |
| Using a spatula spread 1/2 of the Bavarian Cream
onto the layer |
| 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. |
| Chill or freeze. This base Bavarian Cake can be
prepared days in advance if frozen |
| Brush Apricot Glaze onto the top of the cake. |
| 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. |
| Apply hot apricot glaze to the kiwi with a pastry
brush. |
| Using a spatula apply buttercream to the edge of
the sponge cake. Press toasted almonds onto the buttercream. |
| Triple Sec syrup can be used instead of Kirsch. |
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Large Cakes (17)
