Acorn Cake

There are multiple types of acorn cakes in different sizes and textures like airy cakes out of a mixture of acorn flour and seed flour, creamy cakes with a crisp outer shell and an acorn mousse inside it, or little rather dense handcakes.

Manufacturing process

Aery Cake

1. Grind the grain kernels or seeds into a fine powder.
2. Mix the two types of flour and salt and set aside.
3. In a bowl, beat three egg yolks, oil, honey, and some of the dry sweetener thoroughly together.
4. Add the dry ingredients and mix them in.
5. In an additional bowl, beat the egg whites together with a little salt until they form an airy foam. Add dry sweetener and continue to beat the mixture until the foam stiffens.
6. Gently fold the foam into the mixture, keeping as much air as possible.
7. Transfer the dough into a baking form and bake it immediately until the cake firms up. Watch out for burning!
8. Let it rest before removing the cake from the baking form.

Filled Cake

1. Grind the grain kernels or seeds into a fine powder.
2. Mix the two types of flour and salt together.
3. Heat the milk on the stovetop until it is steaming.
4. Remove from heat, add the fat and stir until it is melted in.
5. Add the dry ingredients to the wet mixture and knead the dough until it forms a smooth ball.
6. Wrap the dough and let it rest in a cold place for a few hours or overnight.
7. Roll the dough out or stretch it until it fits over and into the baking form. Make sure to draw the dough up the sides of the baking form.
8. Weight down the formed shell and bake it until the edge is crisp
9. Carefully take it out of the baking form and gently fill it with acorn mousse.

Handcake

1. Mix the acorn butter with honey to taste and an egg.
2. Form little flat disks on a baking sheet.
3. Bake the handcakes until they firm up.

Item type

Consumable, Food / Drink

Rarity

All of the cake types are commonly available within forest areas mainly consisting of oak trees. They are a popular treat amongst the nature-loving humanoid species.

Weight

Depends on the type and size of the cake.

Dimensions

~20 cm for the aery cakes and filled cakes
~5 cm for the handcakes

Raw materials & Components

Airy Cake

• Seed oil
• Acorn flour
• Seed or grain powder
• Salt
• Eggs
• Honey
• Dry sweetener
• Optional: roasted and chopped nuts

Filled Cake

• Acorn flour
• Seed or grain powder
• Salt
• Milk
• Flavor neutral, creamy fat
• Acorn Mousse

Handcake

• Acorn Butter
• Honey
• Egg

Tools

• Manual stone mill to create the flour and powders
• Bowls and a countertop to hold and mix the ingredients
• Wooden spoon for softer doughs and smoothing out the filling
• Baking sheet for the handcakes or baking form for the other cake types