Cake
Description
Perfectly pairs with tea and coffee. The "Goose Feet" cake can be made with fresh, frozen, or compote cherries. They must be soaked in brandy or liqueur. The sponge cake is baked thin, but you can cut it in half to create more layers. When the cake is being sliced, make sure to grab a piece for yourself quickly—it disappears instantly. Once I tried making this cake with whipped cream. It also turned out delicious, but covering it with icing is more difficult. Prepare the icing using a double boiler or very low heat. Good luck and enjoy with tea or coffee.
Instructions
- 1
Step 1
Soak the cherries in brandy for 4-5 hours.
- 2
Step 2
Beat eggs with sugar, add flour, and bake the biscuit.
- 3
Step 3
Mix sugar and cream, bring to a boil, cook until the sugar dissolves. Cool, then add brandy.
- 4
Step 4
Beat the butter with cocoa.
- 5
Step 5
Gradually add the cream with sugar (at room temperature) and beat.
- 6
Step 6
Place the sponge cake in a springform pan.
- 7
Step 7
Set aside a quarter of the cream in a piping bag for decoration.
- 8
Step 8
Spread part of the cream on the biscuit, place cherries on top of the cream, then cover the cherries with the remaining cream.
- 9
Step 9
Chill the cake, then cover the surface with icing.
- 10
Step 10
Set aside two tablespoons of icing for decoration in a piping bag.
- 11
Step 11
Spread the sides of the cake with cream or icing, sprinkle with crumbs, and decorate the edges with cream piped from a pastry bag.
- 12
Step 12
Apply a herringbone pattern.