Goose Feet Cake

Ingredients

for the sponge cake:

2 eggs

60 g flour

60 g sugar

For the frosting:

300 g butter

235 g powdered sugar

100 g 35% cream

1 packet vanilla sugar

35 g cocoa powder

2 tbsp cognac

Optional:

300 g cherries

50 g cognac

For the glaze:

80 g chocolate

50 g butter

For decoration:

30 g chocolate

Pour the cognac over the cherries and let them defrost for 4-5 hours. For the frosting, combine the sugar and cream in a small saucepan and bring to a boil. Cook until the sugar dissolves. This syrup tends to crystallize, so when it has cooled slightly, pour a spoonful of cognac on top and let it sit, stirring occasionally to prevent crystallization.

Whip the butter until light, then add the cocoa powder and beat well. Gradually add the cognac-syrup to the butter, whisking well. Important: the butter and syrup should be at room temperature.

Bake the sponge cake. Remove the sides of the springform pan and cover with plastic wrap. Press the pan together and place the sponge cake inside.

Put a quarter of the cream into a pastry cutter fitted with a serrated tip. Add the cherries. Spread half of the remaining cream over the cherries, pressing firmly. Then add the remaining cream, smooth the surface, and refrigerate.

 While the cream is cooling, prepare the glaze: melt the chocolate and butter in a double boiler or microwave. Pour two teaspoons of the glaze into the cone. Remove the ring from the mold and remove the plastic wrap. Pour half the glaze onto the set cream and spread it evenly. Let it set in the refrigerator.

Pour the remaining glaze over the cream and spread it as evenly as possible. Let it set and decorate with the glaze from the cone. Sprinkle the sides with chocolate chips and create a border with the glaze.

Enjoy!