Large Almond Cake

Process	Instructions
1. Slice	Slice the sponge cake into three equal layers. Place the first layer on an 10" cake board or plate.
2. Brush	Brush the first layer with 1/3 of the Syrup.
3. Spread	Using a spatula spread 6 ounces of the Praline Pastry Cream onto the layer.
4. Repeat	Press the center layer on and repeat steps #2 and #3 (using 6 ounces of Praline Buttercream). Press on the top layer and use the remaining 1/3 of the syrup.
5. Hide	Apply 1 ounce of Praline Buttercream to hide crumb on top.
6. Apply	Using a pastry bag and a round (#10) tip, apply seven (7) lines of fabrication ganache. Start with a center line then add three evenly spaced lines on each side of it. For the basket weave design to work the total number of lines must be an odd number.
7. Apply	Apply the basket weave using a special tip (#1D) and the Praline Buttercream. If the first row of weaving covers the first chocolate line the the second row of weaving should skip that chocolate line, and so on.
8. Smooth	Using a spatula, smooth the rough edges of buttercream down onto the sides of the cake. Add more buttercream as needed to hide the edge of the cake completely.
9. Apply	Working over a tray of (cooled) toasted sliced almonds, evenly apply almonds to the side of the cake.
Additional Comments:

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