Kirsch Holiday Cake - Holiday Cakes

This layered yellow cake is flavored with kirsch syrup. It's filled with both red currant jelly and buttercream. The top marzipan disk provides a large area for holiday decorations.

Category:
Holiday Cakes

Serving Size:
10-12 Slices

Difficulty Level:
Expert

Photo Gallery:
No

Storage Factor:
+3 Days

| Kirsch Holiday Cake |

Ingredients Required: Kirsch Holiday Cake

	Ingredient	Quantity
1.	10" Yellow Sponge Cake	1
2.	Kirsch Syrup	4 ounces
3.	Red Currant Jelly	5 ounces
4.	Buttercream	9 ounces
5.	Almond Paste	5 ounces
6.	Chocolate Sprinkles	2 ounces
7.	Decorative Leaves	6
8.	Maraschino Cherries	4

Preparation Instructions: Kirsch Holiday Cake

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Process	Instructions
1. Slice	Slice the sponge cake into three equal layers. Place the first layer on a 10" cake board or plate.
2. Brush	Brush the first layer with 1/3 of the Syrup
3. Spread	Using a spatula spread 5 ounces of the Buttercream onto the layer
4. Repeat	Press the center layer on and repeat steps #2 and #3 (using 5 ounces of Red Currant Jelly). Press on the top layer and use the remaining 1/3 of the syrup.
5. Apply	Apply 4 ounces of Buttercream to hide the cake on top and sides. Working over a bowl, apply the chocolate sprinkles to the side. Chill while you prepare almond paste.
6. Prepare	Have a small sifter filled with several spoons full of powdered sugar. Kneed the almond paste on a clean surface, dusted with powder sugar. Work small amounts of food coloring into the paste as it is being mixed. Add powdered sugar as needed, to stiffen the paste. Keep covered with plastic wrap if left to stand for long. Using a rolling pin - roll it out like a pie crust, but dusting your surface as needed with powder sugar. Transfer the circle of the rolled out Almond Paste onto a 10 inch cardboard circle. Trim the sheet of paste so it is a perfect 10 inch circle, using the cardboard as a guide. I used a special imprinting tool to get the textured surface to the Almond Paste.
7. Apply	Remove the iced cake from refrigerator. Cover an area near the edge of the cake with a strip of waxed paper, this is where the cherries will be placed. Make sure the disc of almond paste is free from the cardboard circle. Run a stainless steel spatula between them to be sure. Slide the disc from the cardboard onto the cake top. Press it down well to extract any trapped air pockets. Use the piece of waxed paper to help you roll the edge of the almond paste into the scrolled edge. The waxed paper kept the underside from getting buttercream on it.
8. Garnish	Soak 4 beautiful cherries in 1/4 ounce of Kirsch. Alternately apply with the leaves and cherries along the scrolled edge
Additional Comments:	The color of the almond paste can be adjusted to the holiday. {yellow-Easter, orange-Halloween, red/green-Christmas)