| Slice the sponge cake into three equal layers. Place
the first layer on a 10" cake board or plate. |
| Prepare Kirsch Pastry cream as directed. Whip cream
until stiff and fold together with Pastry Cream to create Bavarian
Cream. |
| Brush the first layer with 1/3 of the Kirsch Syrup. |
| Using a spatula spread 1/2 of the Bavarian Cream
onto the layer. |
| 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. |
| Chill or freeze. This base Bavarian Cake can be
prepared days in advance if frozen. |
| Brush Red Apricot Glaze onto the top of the
cake to seal the grain. |
| Wash, hull, core and sort strawberries by size.
Cut in half. Arrange the berries as shown in picture. |
| 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. |
| Using a spatula apply Buttercream to the edge of
the Sponge Cake. Press toasted almonds onto the Buttercream. |
| 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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Large Cakes (17)
