Rye Bread Layer Cake

Name: Rye Bread Layer Cake
Cuisine: Denmark
Ingredients: 125 g dark rye bread without sunflower seeds etc.; 6 eggs; 250 g granulated sugar; 15 ml (1 tbsp) cocoa powder; 15 ml (1 tbsp) potato flour; 5 ml (1 tsp) baking powder; Butter for greasing baking paper; 500 ml cream for whipping

Catégorie: Dessert

Cuisine: Denmark

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Ingrédients

125 g dark rye bread without sunflower seeds etc.
6 eggs
250 g granulated sugar
15 ml (1 tbsp) cocoa powder
15 ml (1 tbsp) potato flour
5 ml (1 tsp) baking powder
Butter for greasing baking paper
500 ml cream for whipping

Instructions

1. Leave a couple of slices of unwrapped rye bread to dry outside of the fridge.

2. Grate the now-dry rye bread.

3. Turn on oven at 220°C (or 200°C for convection ovens).

4. Separate the eggs and whip the egg whites to stiff peaks.

5. In a separate bowl, whip the egg yolk with sugar, cocoa, potato flour, baking powder, and grated rye bread. Carefully fold in the beaten whites with a spoon.

6. Spread the batter 1 cm thick on buttered baking paper in a cake form. The dough should be enough for 4 or 5 layers. Bake for 10 minutes at 220°C. Only in case of convection oven, more layers can be baked above each other.

7. Let the layers cool completely.

8. Whip two-thirds of the cream, and spread it between the layers. Cover and chill in the fridge overnight.

9. Cover top and sides with whipped cream.