Active Time

　　5 min

　　Total Time

　　1 1/4 hr (includes cooling)

　　If you're making this for the sherry syrup , don't be tempted to use a dark dry Sherry for the syrup or topping — it will muddy the beautiful green-gold color of the cake and tint the cream topping brown.

Ingredients

　　1/2 cup water

　　1/2 cup sugar

　　6 tablespoons light Fino Sherry

　　Bring water, sugar, and Sherry to a boil in a small heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 3/4 cup, about 5 minutes. Cool syrup completely before using, about 1 hour.

　　Cooks' note:

　　Syrup can be made 1 week ahead and chilled in an airtight container.