Decorative "crow's feet", because of which this cake is so named, is not here, since it was made for the New Year and another version of the decoration was chosen, but everything else is invariably according to technology and to taste. It turns out beauty!
On the photo, a cake made from a double portion of ingredients (28 cm form), in the recipe I give a standard portion.
We prepare syrup for impregnation. Sugar pour water and bring to a boil (can be heated in a microwave oven). Cool to room temperature and if desired, add 1 tbsp. l. cognac or liquor (I did not add).
We prepare the biscuit. Mix yolks with 2/3 sugar white-and-white. Proteins beat in a strong foam, add the remaining sugar and whip again a couple of minutes. Gently mix the squirrel and yolks with a wooden spatula, add the sifted flour and mix again well.
Separate the mold with a little vegetable oil and sprinkle with flour, cover the bottom with parchment and do not lubricate anything, pour the dough into a mold. Bake at 180 ° C for 30 - 40 minutes, readiness to check with a toothpick. Get the finished biscuit, first to sue 10 minutes in the form, then take it out and turn it over to the grate. Wait 5 to 8 hours, if time permits. If not - wait until the biscuit is completely cooled. Then cut it along in half.
Cooking stuffing. Frozen cherries pour cognac and leave to unfreeze. If you do not want to add alcohol, just skip it, you do not need to replace it. After the cherry has thawed, we express the juice. Leave 2 tbsp. l. juice for cream, the rest we will not need.
Cooking the cream. In a saucepan, mix the cream and sugar. On medium heat, heat the mixture to a boil, stirring intensely. By the time of boiling, all the sugar must dissolve. After boiling, mix very carefully and only as needed. Cook for about 5 minutes until the consistency of a thick condensed milk. Immediately pour into a bowl and allow to cool to room temperature, periodically mixing, so as not to form a crust. After the mass has cooled, it will become noticeably thicker, the consistency should be like a condensed milk.
Butter should be soft, for 2 hours at room temperature. We cut it into pieces, add vanilla extract or vanillin and beat it 2 - 3 minutes before airiness.
Then in small portions (1 tbsp.), We add to the cream butter the cooled creamy mass and each time whisked well. The result should be a light, uniform cream. Then we sift into cocoa cream and whisk again. In the last turn, add the cherry juice and again, everything is good whisk.
We're collecting the cake. We take one cake, impregnate it with syrup, grease with cream, spread cherry on top, again lubricate with cream and cover with the top of the second crust, also remembering to impregnate it with syrup. Leave about 3 tbsp. l. cream for decoration, the rest should go into the interlayer or you can also grease the cream with the sides of the cake. We put the cake in the refrigerator for about 30 minutes, so that the cream will seize.
Cooking the glaze. Chocolate and butter melted together (you can in a water bath, you can in a microwave) and mix well.
We take the cake from the refrigerator and pour over the glaze. Also we grease it with the sides of the cake. Using a confectionery bag, decorate the cake with cream. If desired, you can decorate the sides with chocolate crumbs, and the remaining glaze to draw those same "goose paws."
We put the cake for 20 to 30 minutes in the fridge to freeze the frosting. And our cake is ready!