Forest Cake

Acorns:

1. Flour can be made from acorns and used in baking. Although the flour has no baking properties, it brings a special flavor to the dough.
2. For the flour, cut the acorns in half and sort out the bad ones. Roast the rest at 180 degrees for about 20 minutes and then remove the peel and thin skin. Mix the peeled acorns and water them with a tea towel, thin sieve or coffee filter up to ten times so that the bitter substances are washed out. It is best to let the finished acorn flour dry before using it in the dough.

Late blooming bird cherry:

1. The rind is used as a marzipan flavor substitute. To do this, cut the rind into small pieces and use powdered sugar to grind in a mortar. This powdered sugar is mixed with the butter mixture.
2. The fruits are processed into jam together with apricots and mountain ash. Caution: The kernels must not be destroyed or chewed.

Meadowsweet:

1. The roots are finely rubbed and are particularly effective in sweet cream.

Nettles:

1. Caution: only touch from bottom to top! They are particularly suitable for coloring the cream. To do this, put the leaves in the warm cream until they turn yellow-green.

Beechnuts:

1. Remove from the shell, heat in the pan and then caramelize with sugar. It is reminiscent of roasted almonds. Important: Beechnuts must be heated before consumption.

Edible flowers:

1. One can eat the blossoms of different flowers, e.g. thistles, roses, daisies and sunflowers.

Sponge cake with acorns:

1. Mix the egg white with the salt and beat it until stiff. Stir in the sugar for about 2 minutes and set the egg whites aside.
2. Mix the softened butter and powdered sugar (with the rind) until creamy for about 5 minutes. Stir in egg yolks at a time. Mix the flour with the acorn flour and carefully fold it into the butter mixture. Stir in the milk and fold in the egg whites. Pour the mixture into a baking pan with a diameter of 24 cm and bake the dough in a preheated oven at 150 ° C top / bottom heat for about 50 minutes.
3. Remove the cake from the edge of the cake and let it cool, covered.

Forest jam:

1. Weigh the fruits and use as much preserving sugar as stated on the packaging. The 3: 1 preserving sugar uses 3 parts of fruit and 1 part of sugar – this means that the jam is not too sweet and nicely fruity.
2. Boil the fruit with the jam and let it simmer – depending on the packaging, about 4-5 minutes. Then rub the jam through a fine sieve to remove the seeds. Fill them into screw-top jars and let them cool.

Meadowsweet nettle cream:

1. Boil 100 ml of the cream in a saucepan and add nettle leaves to color the cream. Let the cream steep a little over low heat and then put it back in the fridge. Rub the meadowsweet root and stir it into the cream. Put the cream back in the fridge – it needs to be fridge cold.
2. Mix the cream with the mascarpone, the icing sugar and the cream setting and whip until stiff. Put them in a piping bag with a perforated nozzle and put them in a cool place.

Fill cake:

1. Halve the cooled cake base and brush it with the jam. Now spray the cream from the outside inwards onto the cake base and put on the second base. Sprinkle the rest of the cream decoratively onto the cake. Put the cake in a cool place.

Decoration:

1. Remove the beechnuts, peel and roast them in a pan. Sprinkle them with the sugar and let them caramelize. Then let them cool down completely.
2. Cover the cake with the fruits, edible flowers and the caramelized beechnuts.