Raspberry Martha - Small Pastries

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	Ingredient	Quantity
1.	Whipped Whipping Cream	6 ounces
2.	Kirsch Pastry Cream	6 ounces
3.	White Sponge Cake	2 Cupcakes
4.	Kirsch Syrup	1 ounce
5.	Raspberries (fresh or frozen)	56
6.	Red Apricot Glaze	2 ounces

Process	Instructions
1. Prepare	Using foil baking cups - place them inside a paper party cup or a muffin tin to help them hold their shape during fabrication.
2. Prepare	Fold the Pastry Cream into the Whipped cream until smooth.
3. Dispense	With a pastry bag - place 1-1/2 ounce of the Bavarian cream in the bottom of each foil cup.
4. Place	Use a cup cake, sliced into 1/4 inch slices. Each cupcake will make 4 Martha. If the diameter is too large, then cut it down to size with a round cookie cutter. Press the disc of cake firmly onto the Bavarian cream. The cake should cover the surface of the cream.
5. Syrup	Moisten the sponge cake with the syrup. Freeze until hard.
6. Finish	Remove from freezer and remove foil liner from the party cup. Brush the cake surface with red apricot glaze.
7. Place	Arrange raspberries. One in the center and six around. Carefully brush raspberries with the red glaze. Return to clean outer cup.
Additional Comments:	Serve completely thawed. Frozen raspberries were used.

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