| Slice the sponge cake into three equal layers. Place
the first layer on a 10" cake board. |
| Brush the first layer with 1/3 of the Syrup. |
| Using a spatula spread the Pastry Cream onto the
layer. |
| 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. |
| Apply a generous coating of the warm meringue to
the sides and top of the finished cake. Ensure the top is very smooth. |
| 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. |
| Working over a open bowl of raw sliced almonds -
press them to the side of the cake. |
| 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. |
| 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. |
| Chill well before trying to cut and serve. |
| 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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Large Cakes (17)
