| Slice the sponge cake into three equal layers. Place
the first layer on a 10" cake board or plate. |
| Brush the first layer with 1/3 of the Triple Sec
Syrup. |
| Using a spatula spread 1/2 the Bavarian Cream onto
the layer. |
| Press the center layer on and repeat steps #2 and
#3. 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. |
| Whip the whipping cream in a chilled bowl and use
at once to cover the top and sides of the cake with a smooth flat
surface. |
| Working over a bowl of toasted almonds, apply them
across the edge of the cake. |
| Working on a clean dish or tray - arrange
the strawberries and apply the Red Apricot Glaze to the fruit with
a pastry brush. |
Take the remainder of the whipped cream and lay
out 10 decorative rosettes of cream placed evenly out near the edge
of the cake. Place one large rosette in the center of the cake top.
(I fill my pastry bag first before icing the cake base.)
Be sure the glaze is dry before putting the strawberries in between
the rosettes of whipping cream. Press one strawberry in the center
rosette. |
Kirsch syrup can be used instead of Triple Sec.
Easier to slice while still thawing. |
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Large Cakes (17)
