John Myers
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Forester Cake
The perfect forester cake recipe with a picture and simple step-by-step instructions.
Batter
- 100 g Butter
- 80 g Sugar
- 3 Egg yolk
- 25 g Flour
- 1,5 tsp Baking powder
- 2 tbsp Cocoa
- 100 g Ground hazelnuts
- 100 g Chopped almonds
- 3 Protein
For painting
- 3 tbsp Nut nougat cream
Covering
- 2 Glasses Wild cranberry dessert 175 g drained weight each
- 500 ml Cream
- 3 packet Cream stiffener
- 2 tbsp Juice from the drained cranberries
- Drain the cranberries well. Beat the butter or margarine with the sugar and egg yolk until frothy. Mix in the flour, baking powder, cocoa and the ground hazelnuts. Add the almonds and keep stirring. Beat egg white (preferably with a pinch of salt) until stiff and fold in carefully.
- Grease a 26-inch springform pan and line it with baking paper. I use baking paper for springform pans. Pour in the dough. Bake for ~ 25 minutes at 180 °. Toothpick test. 😉 nothing sticks, the dough is ready. Tilt on a wire rack to cool.
- After the dough has cooled down, brush with the nut nougat cream. Beat the cream with the cream cone and the vanilla sugar packet until stiff. Stir in 2 to 3 tablespoons of the cranberry juice and then carefully fold in the cranberries. Spread the cream and cranberry mixture on the dough. How convenient. I do it in a dome shape. But you can also take a cake ring and smooth it out.
- Chill for 1 to 2 hours. Let your fantasies run free to decorate. I think it goes very well with grated chocolate. I add them before serving. Enjoy the meal.
- Don’t let the length of the recipe put you off. The Förstertorte is prepared faster than what it looks like.
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