1

Have ready a 9-inch cake ring or a 9-inch springform pan. If using a cake ring, cut out a cardboard round to fit inside the cake ring, line the ring with plastic wrap, and press in the cardboard. If using a springform pan, take out the bottom, line the empty ring with plastic, and put the bottom back in so the plastic covers the sides on the inside but is on the outside on the bottom.

2

Using a serrated knife, cut the cake layer in half crosswise, and cut each half in half, for a total of 4 layers. Reserve the bottom half for the top of the cake. The flat surface will make it easier to make a smooth mirror.

3

Place one cake layer in the springform pan or cake ring, brush it thoroughly with the simple syrup.

4

Ladle in 1 1/2 cups of the Bavarian cream.

5

Put in the second layer, brush with syrup, and add another 1 1/2 cups Bavarian cream. Repeat with the third layer. Use the reserved bottom layer, turned over, as the top layer, brush with syrup, and add the remaining Bavarian cream, about 2 cups. Chill for at least 1 hour.

6

To make the mirror, put the gelatin and water in a small bowl and let sit for about 10 minutes, or until it swells, or blooms, and absorbs the water. Stir the softened gelatin with a fork to get rid of any lumps. Combine the jam and puree in a small saucepan and heat slightly. Add the gelatin and stir until smooth. Let cool until warm but not hot and add the kirsch.

7

Strain the mirror mixture and pour it over the cold cake to form the mirror.

8

Rotate the cake so the mirror mixture forms an even coating. Place in the refrigerator for at least 4 hours, or until thoroughly chilled and set.

9

If using a springform pan, remove the cake from the pan. If using a cake ring, warm the outside of the ring with a hot, wet towel for about 30 seconds to help loosen the Bavarian cream from the ring and push the cake up through the ring. Decorate the sides of the cake with cake crumbs.

10

To slice the cake, dip the knife in hot water, wipe it dry, and cut into wedges.