Large Hippodrome Cake

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	Ingredient	Quantity
1.	10" Yellow Sponge Cake	1
2.	Plain Syrup	3 ounces
3.	Vanilla Pastry Cream	8 ounces
4.	Apricot Preserves	8 ounces
5.	Decor Meringue	8 ounces
6.	Sliced Almonds (un-toasted)	2-1/2 ounces
7.	Red Apricot Glaze	3-1/2 ounces

Process	Instructions
1. Slice	Slice the sponge cake into three equal layers. Place the first layer on a 10" cake board.
2. Brush	Brush the first layer with 1/3 of the Syrup.
3. Spread	Using a spatula spread the Pastry Cream onto the layer.
4. Repeat	Press the center layer on and repeat steps #2 and #3 (using the apricot jam). Press on the top layer and use the remaining 1/3 of the syrup.
5. Hide	Apply a generous coating of the warm meringue to the sides and top of the finished cake. Ensure the top is very smooth.
6. Apply	Using a medium star tip fill a pastry bag with the meringue and draw five straight lines spaced evenly across the top of the iced cake. In a circular motion block the open ends of the five lines with rosettes of the meringue forming a border.
7. Apply	Working over a open bowl of raw sliced almonds - press them to the side of the cake.
8. Bake	Bake in a 450°(F) pre-heated oven until the meringue browns evenly, and the nuts are roasted. Remove from oven cool for a while then chill.
9. Garnish	Warm to liquify the red apricot glaze, not boiling hot. Use a small bowl or measuring cup with a pouring spout to apply the red glaze between the lines of meringue. Should there be a leak try taking a sliced almond from the side of the cake to plug the hole.
10. Chill	Chill well before trying to cut and serve.
Additional Comments:	Apply the lines and border to the smooth top in a fashion that there will be a tight fit - and no leaks.

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