Bucks Feet Cake

Name: Bucks Feet Cake
Cook time: 35 min
Total time: 130 min
Yield: 16
Cuisine: Dutch
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

Cake with cherries, chocolate (ganache) and an edge of goose feet.

Ingredients

Kitchen Stuff

1 mixer
1 spring form (Ø 20 cm)
1 food processor

Directions

Preheat the oven to 160 ° C.
Put the biscuit mix, eggs and water in a bowl.
Beat with a mixer for 8 minutes at the highest setting. Then mix for 2 minutes at the lowest setting.
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.
Take the cake out of the oven and let it cool down on a rack in 1 hour.
Meanwhile, finely chop all the chocolate and put it in a refractory bowl.
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.
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.
Meanwhile, whip the whipped cream and the sugar into a bowl and whisk with the mixer.
Put the goose paws in the food processor and grind. Spatula through the whipped cream. Put in the refrigerator until use.
Mix the syrup with the water. Cut the cake horizontally into 3 equal layers. Drizzle the bottom layer with the syrup.
Divide the filling evenly over it, put the 2nd cake layer on it and press lightly.
Sprinkle with the rest of the syrup and brush with the cherry jam.
Spoon the goose-paw pastry and leave ½ cm from the edge.
Put the last cake layer on it and press lightly. Brush the cake around with the cherry jam.
Smear the ganache over it and pour the rest over the top.
Remove the halves of the goat feet and press against the side of the cake.
If necessary, tie a ribbon in a bow around the cake and serve.