The Art of French Pastry

tablespoon) and the
kirshwasser. Using a
pastry brush, soak the
sponge generously with
the syrup. Wait 5 minutes
for the sponge to absorb
the syrup and then brush
it one more time.
Continue to brush until all
of the syrup has been
used up. Distribute the
cherries evenly on top of
the sponge.