"Goose paws" (cake): cooking recipe with turn-based photos

"Goose paws" - a cake that is known to everyone since childhood. Its history dates back to the Soviet times - even then our mothers and grandmothers learned to cook it. The recipe for this confectionery has survived to the present, which allows us to taste the taste of this cake. Cake "Goose paws", the recipe with the photo of which is given here, is prepared very easily - it is enough to have the initial confectionery skills.

To make a cake, you will need the following list of ingredients:

For cakes

• 80 g of wheat flour;

• A pair of chicken eggs;

• 70 g of sugar.

For cream:

• 150 g of butter;

• 130 g of powdered sugar;

• 30 g of cream;

• 30 g of cocoa powder;

• 60 ml of alcohol (wine or cognac);

• 250 g of cherries without pits.

For glaze

• 80 g of milk chocolate;

• 50 g of butter;

• Black or milk chocolate for sprinkling.

"Goose paws" - a cake to prepare which you need to prepare in advance - you need a few hours before the process to prepare a cherry, which will be used for filling. The berries must be separated from the bones (if the cherry was whole) and pour 50 ml of the chosen alcohol (wine or cognac). After this, the berries should be put in the refrigerator for 4-5 hours in order to be absorbed.

CREAMING PROCESS

"Goose paws" - a cake, cakes for which are made from a regular biscuit test and are very easy to prepare. Chicken eggs should be broken into a separate dry dishes and beaten with a mixer at high speed until the foam forms - continue the procedure until the weight of eggs is increased by three times. As soon as this happens, you can pour in flour and sugar. Pour them carefully, in a thin trickle, mixing everything in a homogeneous mass. It is desirable to stir in the direction from the bottom up. Before shedding flour, it must be sown through a sieve.

Mass of flour, sugar and eggs must be brought to a homogeneous consistency and, pouring it into a circular shape on parchment, bake in an oven, which must first be heated to a temperature of 220 degrees. When the cake is ready, it must be cooled without getting out of the mold.

The process of making cream and glaze, forming a cake

In the baking process, it's time to start preparing the cream, which is done on an oil base. To do this, lightly soften the butter and beat it well with the powdered sugar. In the resulting mass, add 10 ml of alcohol and cocoa, then repeat the whipping procedure again. The cream is ready. Part of it will be needed to cover the cake "Goose paws" - the photo will help to understand how the product should look. The other part is for the cherry filling.

When the cake and cream are ready, it's time to start assembling the cake. To do this, cut the cake to the desired diameter, leveling the edges, and then lay on it prospirtovannuyu cherry. At this moment, the most important thing is to press the berries well against the cake, otherwise the finished product will lose its shape. You need to cover berries with half of the cream. Now, when the bulk of the work is done, the almost ready cake "Goose paws" is recommended for putting the recipe in the fridge for partial pouring of the filling.

At this time, you should begin to prepare the glaze. It is made of chocolate and butter. These two ingredients are placed in one dish and are melted in a water bath or in a microwave oven, after which the resulting mass is cooled.

After the cream on the cake is slightly hardened, it needs to be removed and, having freed from the rounded form, spread the edges of the cake with a part of the cooled glaze, after which the product must be sent back to the refrigerator until it freezes.

The remaining glaze (a couple of teaspoons will be enough) should be placed in a confectioner's bag with a very thin nozzle and squeezed out onto a cake with frozen cream, drawing images of bird's legs. Alternatively, instead of a pastry bag , parchment folded into a cone with a thin hole can be used.

From the remnants of chocolate cream, you can make jewelry for the cake, which should be located at the edges of the product - in this matter you should turn to your imagination. At the final stage of cooking the sides of the cake, sprinkle with chocolate chips, after which the completely finished confectionery product should be sent to the refrigerator until the moment it is served.

"Goose paws" - a cake, some recipes of which provide for the preparation of two crusts. This is due to the large amount of chocolate cream that is covered in the confectionery product. In order to cook two sponge cakes, you will need to take 4 chicken eggs, 160 g of wheat flour and 150 g of sugar, in the process of preparing the cakes, divide the resulting mass into two parts and bake each of them separately. In this case, the cake will be twice as large, more nutritious and with more balanced proportions of cream and biscuit.

"Goose paws" is a cake that is ideal for celebrating a birthday or for an ordinary tea party in the circle of friends or family. Bon Appetit!