Goose Foot Cake: A Modern Twist
Goose Foot Cake is a traditional Hungarian dessert that offers the perfect harmony of chocolate and cherry. This modern version provides a fresh look and taste, while remaining true to the basics of the original recipe. The chocolate cream and cherry gelatin layer elegantly combine traditional flavors and modern techniques, making it the perfect choice for any occasion.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and prepare a cake pan by lining it with parchment paper.
2
In a large bowl, combine the flour, cocoa powder, and sugar. Add the softened butter and eggs, then mix until a smooth batter forms.
3
Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the sponge cake cool completely.
4
Meanwhile, melt the dark chocolate over a double boiler. Stir in the heavy cream until you have a smooth chocolate cream.
5
Slice the cooled sponge cake in half horizontally. Spread the cherry jam on the bottom layer, then spread half of the chocolate cream on top.
6
Place the top layer of the sponge cake over the cream, then cover the top and sides of the cake with the remaining chocolate cream.
7
Prepare the gelatin according to the package instructions and mix it with the fresh cherries. Pour the cherry gelatin mixture over the top of the cake and spread it evenly.
8
Refrigerate the cake for at least 3 hours to allow the gelatin and cream to set. Garnish with extra fresh cherries before serving.
