Monday, March 24, 2014

Lúdláb Cake alias "Goose Leg Cake"

Hi Dears! :)
So, recently I have become a full-time cake baker...
No, not really, but it's true, that during 1-2 weeks time I baked 3 big cakes. :)
This one was for my boyfriend's grandmother. :) 
You might ask why it is called as Goose Leg. It is actually really strange, because it has nothing to do with geese, and even less with legs...
But now I read a little bit on this subject, and there are several answers. 
First of all, it is the best when using real eggs from the cottages, which has orange yolks, just like the geese's legs, that makes our mixture at the beginning  beautifully yellow. 
The second solution, is that we slice the cake up in a triangle shape, quite similar to the leg of the goose
(I might add that we do that we every circle shaped cake through out the world, so I don't really think this would be the one)
The third thing is quite possible, that in the old times, this cake was the most popular during the ceremonies of Saint Martin, in autumn, when every dish has something to do with geese. This fashion remained, still now as well. :)

Anyway, it's tasty, and we could call it as well as a Chocolate Mousse Cake with sour cherries if You don't like to call it Goose Leg Cake. :D
One more tip: it is best to serve after cooling it in the fridge for a night
(True story, I didn't have time to make it one day before the celebration, I just cooled it for about 4 hours, and after serving it, it began to melt, and slowly ran away from the plate. :D It would have been great if we have put that in the fridge straight away. :) )
Ingredients:
Cream:
  • 2 bar = 200g of dark chocolate
  • 2 tbsp of milk
  • 80 g = 1/3 cup of melted margarine
  • 2 tbsp of sugar
  • 5 egg whites
  • 5 yolks
  • 4 tbsp of icing sugar
  • 1 tbsp of cocoa
  • 500 ml= 2 cups of whipped cream
  • 1 tbsp of rum flavor
  • 10 g = 1 tbsp of gelatin
Sponge:
  • 3 eggs
  • 1 tbsp of vanilla sugar
  • 6 tbsp of sugar
  • 6 tbsp of flour
  • 2 tbsp of cocoa
  • 1 tbsp of rum flavor
  • 6  tbsp of cherry juice (can be the juice of the cherry compote)
  • 1 tbsp of oil
---
+ sour cherry compote
1 bar of dark chocolate
marzipan 

Preparation:
1. Let's start with making the batter of the sponge. Separate the yolks from the egg white. Whisk the egg white with 1 tbsp of vanilla sugar. Then mix every other sponge ingredient with the yolks. Lastly, gently add the foam to it as well.

2. With a little margarine lubricate a circle shaped baking tray, and sprinkle the top of it with flour. Then pour the batter into it. 

3. Bake it for about 40-45 minutes on 180 degree Celsius in a preheated oven.
4. Until it's in the oven, we can make the chocolate mousse. First, separate the yolks from the egg whites. Add the margarine to the yolks, with 2 tbsp of sugar and the 1 tbsp of gelatin, whisk them well, than boil it a bit, while You should stir it continuously. 

5. Break 2 bars of chocolate, put the pieces in a bowl with 2 tbsp of milk, and melt them in the microwave oven for about 1 minute on 300 W. (Or above hot, boiling water)
6. Then add it to the yolkish cream. Pour a little rum flavor to it as well, then add the cocoa, and stir it well. 

7. Add a little icing sugar to the whipped cream, and whisk it till You have a though cream.
 Add it gently to the cream. (Take 3 tbsp of cream to another bowl, we will use it for decoration later.)


8. Whisk the egg whites as well, and add it the same way to the cream.

9. When the sponge is ready, place some cherries on top, then pour 1/3 of the cream on them.

10. Then again place some cherries on it then pour again a little mousse on top. Repeat this till You ran out of the ingredients.




11. Melt 1 bar of chocolate, You can add 1 tbsp of oil to it, to have a nice chocolaty coverage on top. Pour it, and lubricate it on the top.

12. Spoon the rest of the cream (from point 7) to a foam bag and make some circles on the sides. Then place some cherries in them.
+1 I had cut out some letters from red marzipan as well for decoration. :)

Place the cake in the fridge for at least 1 night or 10 hours, to let it cool and freeze. 

Then You can serve it! :) Enjoy!
xoxo: Hajni