Large Strawberry Vosgien

Process	Instructions
1. Slice	Slice the sponge cake into three equal layers. Place the first layer on an 10" cake board or plate.
2. Brush	Brush the first layer with 1/3 of the Triple Sec Syrup.
3. Spread	Using a spatula spread 1/2 the Bavarian Cream onto the layer.
4. Repeat	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.
5. Freeze	Chill or freeze. This base Bavarian Cake can be prepared days in advance if frozen.
6. Apply	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.
7. Apply	Working over a bowl of toasted almonds, apply them across the edge of the cake.
8. Brush	Working on a clean dish or tray - arrange the strawberries and apply the Red Apricot Glaze to the fruit with a pastry brush.
9. Finish	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.
Additional Comments:	Kirsch syrup can be used instead of Triple Sec. Easier to slice while still thawing.

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