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David Smith
Bucks Feet Cake
Cake with cherries, chocolate (ganache) and an edge of goose feet.
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Ingredients
- 250 g biscuit mix
- 4 medium sized egg
- 20 ml tap water
- 100 g milk chocolate
- 100 g dark chocolate
- 450 ml fresh cream
- 8 g knock fix pack 5 pieces, bag of 8 g
- 1 el fine cristalsugar
- 200 g bucks Feet
- 3 el tap water
- 3,5 el strawberry lemonade syrup
- 215 g custard fruit cherries can of 430 g
- 225,5 g cherry jam in pot
Kitchen Stuff
Directions
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Preheat the oven to 160 ° C.
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Put the biscuit mix, eggs and water in a bowl.
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Beat with a mixer for 8 minutes at the highest setting. Then mix for 2 minutes at the lowest setting.
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Grease the spring form. Divide the batter over the spring form and bake in the middle of the oven in approx. 35 min. Until golden brown and done.
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Take the cake out of the oven and let it cool down on a rack in 1 hour.
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Meanwhile, finely chop all the chocolate and put it in a refractory bowl.
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Bring the cream to medium heat in a saucepan while stirring. Remove the pan from the heat and pour the whipped cream over the chocolate.
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Stir with a whisk until the chocolate has melted. Allow the ganache to cool in 1 hour and 30 minutes and stir every 15 minutes.
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Meanwhile, whip the whipped cream and the sugar into a bowl and whisk with the mixer.
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Put the goose paws in the food processor and grind. Spatula through the whipped cream. Put in the refrigerator until use.
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Mix the syrup with the water. Cut the cake horizontally into 3 equal layers. Drizzle the bottom layer with the syrup.
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Divide the filling evenly over it, put the 2nd cake layer on it and press lightly.
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Sprinkle with the rest of the syrup and brush with the cherry jam.
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Spoon the goose-paw pastry and leave ½ cm from the edge.
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Put the last cake layer on it and press lightly. Brush the cake around with the cherry jam.
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Smear the ganache over it and pour the rest over the top.
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Remove the halves of the goat feet and press against the side of the cake.
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If necessary, tie a ribbon in a bow around the cake and serve.
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Nutrition
385Calories
Sodium0% DV1.550mg
Fat29% DV19g
Protein14% DV7g
Carbs16% DV47g
Fiber24% DV6g
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