| With a long serrated knife, level the cake and split
it into two layers. Invert the top layer onto a 10" cake circle. |
| Brush 1/2 the Kirsch Syrup onto the first layer |
| Fold the 5 ounces of whipped cream with 5 ounces
of pastry cream and spread onto the first layer. |
| 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. |
| Wash and prepare fruit as needed. Garnish top
of cake with suggested or desired fruit. Be sure to preserve
the roundness of the cake. |
| 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. |
| 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. |
| 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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Large Cakes (17)
