Large Strawberry 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. Prepare	Prepare Kirsch Pastry cream as directed. Whip cream until stiff and fold together with Pastry Cream to create Bavarian Cream.
3. Brush	Brush the first layer with 1/3 of the Kirsch Syrup.
4. Spread	Using a spatula spread 1/2 of the Bavarian Cream onto the layer.
5. Repeat	Press the center layer on and repeat steps #3 and #4. Press on the top layer and use the remaining 1/3 of the syrup.
6. Freeze	Chill or freeze. This base Bavarian Cake can be prepared days in advance if frozen.
7. Brush	Brush Red Apricot Glaze onto the top of the cake to seal the grain.
8. Apply	Wash, hull, core and sort strawberries by size. Cut in half. Arrange the berries as shown in picture.
9. Brush	Apply cool Apricot Glaze to the Strawberries with a pastry brush. Be sure to coat all sides of the Strawberries. Apply second coating as needed to get good coverage.
10. Finish	Using a spatula apply Buttercream to the edge of the Sponge Cake. Press toasted almonds onto the Buttercream.
Additional Comments:	I used a 4 foot by 4 inch strip of waxed paper and formed a tight collar around the cake edge before starting to apply outer row of strawberries. It holds the strawberries on the edge so they don't slide off. Leave on until glaze has set.

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