Large 4-Seasons Cake - Large Cakes

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	Ingredient	Quantity
1.	10" Yellow Sponge Cake	1
2.	Whipped Whipping Cream	5 ounces
3.	Kirsch Pastry Cream	7 ounces
4.	Kirsch Syrup	2 ounces
5.	Strawberries	10 - Sliced in half
6.	Kiwi	2 - Peeled and Sliced
7.	Raspberry	12
8.	Blueberry	16
9.	Apricot Glaze	3 ounces
10.	Toasted Sliced Almonds	2 ounces

Process	Instructions
1. Slice	With a long serrated knife, level the cake and split it into two layers. Invert the top layer onto a 10" cake circle.
2. Brush	Brush 1/2 the Kirsch Syrup onto the first layer
3. Filling	Fold the 5 ounces of whipped cream with 5 ounces of pastry cream and spread onto the first layer.
4. Top	Press the top cake down onto the filling and brush with the remainder of the syrup. The bottom of the baked cake should be the top of the filled cake. This assembled cake can be frozen for several days before use.
5. Garnish	Wash and prepare fruit as needed. Garnish top of cake with suggested or desired fruit. Be sure to preserve the roundness of the cake.
6. Glaze	Melt the apricot glaze, but do not apply too hot or it will blanche the fruit. Apply several coats as needed to protect fruit from exposure to air and to bond it all together.
7. Finish	Using a spatula spread 2 ounces of the reserved pastry cream on the edge of the cake. Working over a bowl of toasted almonds press sliced almonds evenly onto the side of the cake.
Additional Comments:	This cake can be made during all *four seasons* of the year by substituting: fresh, frozen or canned fruits, as available

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