Layered cake with rye bread

Layered cake with rye bread
Category:	Dessert recipes
Servings:	12-16
Time:	60+ minutes
Difficulty:

| Cuisine of Denmark | Dessert

Rugbrødslagkage (Danish for "rye bread layered cake") is a cake with whipped cream and layers having grated rye bread. Layered cakes of this type are eaten at birthday parties in Denmark, but this recipe with rye bread is quite rare though.

Ingredients

• 125g dark rye bread without sunflower seeds etc.
• 6 eggs
• 250 g sugar
• 15 ml cacao powder
• 15 ml potato flour
• 5 ml baking powder
• butter for greasing baking paper
• 500 ml cream for whipping

Procedure

Three days before serving

Leave a couple of slices of rye bread to dry outside of the fridge and without wrapping.

The day before serving

Grate the now-dry rye bread.

Turn on oven at 220C (for convection ovens: 200C).

Separate the eggs and beat the egg whites stiff. In a separate bowl, whip the egg yolk with sugar, cacao, potato flour, baking powder and grated rye bread. Carefully mix in the beaten whites with a spoon.

Baking: 10 minutes at 220C. Apply 1 cm thickness, on buttered baking paper in a cake form. Only in case of convection oven, more layers can be baked above each other. The dough should be enough for 4 or 5 layers.

Let the layers cool.

Whip two thirds of the cream and distribute it between the layers. Only just before serving should the top and the side of the torte be covered with whipped cream. Leave the cake in the fridge.

Just before serving

Cover top and sides with whipped cream.

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  First step: grate the dry (!) rye bread

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  Beat egg whites first, then egg yolk

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  Prepare dough for a cake layer on buttered baking paper

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  After 10 min: A single baked cake layer

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  Just before cutting!

Notes, tips and variations

• Leaving the half-done cake in the fridge overnight improves the taste.