A simple but delicious cake recipe:
For the shortcrust base, rub the powdered sugar, sugar, flour, the pieces of butter and salt with your hands to make fine crumbles, then knead them together with the egg yolks. If necessary, add very little milk. Form the dough into a ball and refrigerate for 30 minutes with the lid closed. Roll out the dough on a little flour and place it in a cake springform pan lined with parchment paper.
Score the acorns and make a few min in water to help them peel.
Finely chop the peeled acorns and boil them a few times in a row in fresh water until all tannins and bitter flavors are completely removed and the water remains clear during boiling (while the acorns still contain tannins, they turn chocolate brown).
Mash the cooked acorns into a puree. Mix this puree with the yogurt, honey and raisins and fold in the milk. Whip the egg whites to egg whites and fold in carefully. Refine with cinnamon powder.
Spread the acorn mixture on the dough base and bake the cake for half an hour at 180 °C.
If you should have an acorn puree that still contains too many bitter substances, this recipe is a special tip, because the proteins of the milk and the egg white combine with the tannins and neutralize them.
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