RCI-BR.004.0303.001
Layered cake with rye bread
(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.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- dark rye bread without sunflower seeds etc.125 g
- 6 unit
- 250 g
- cacao powder15 ml
- 15 ml
- 5 ml
- butter for greasing baking paper1 unit
- cream for whipping500 ml
Method
1
Preheat oven to 180°C (350°F) and line a 9-inch (23 cm) round cake tin with baking paper, then lightly grease the paper with butter.
2
Crumble the dark rye bread into fine crumbs using a food processor or by hand until resembling breadcrumbs.
3
Separate the eggs into yolks and whites. In a large bowl, beat the egg yolks with 200 g of sugar until pale and thick, approximately 3-4 minutes.
4
Fold the rye bread crumbs into the egg yolk mixture until evenly combined.
1 minutes
5
In a separate clean bowl, whisk the egg whites until stiff peaks form. Gradually add the remaining 50 g sugar and continue whisking until the meringue is glossy and firm.
6
Combine cacao powder, potato flour, and baking powder in a small bowl, then sift over the rye bread mixture.
7
Gently fold the meringue into the rye bread batter in two additions, being careful not to deflate the egg whites.
2 minutes
8
Pour the batter into the prepared tin and smooth the surface with a spatula.
1 minutes
9
Bake in the preheated oven for 30-35 minutes until a skewer inserted into the centre comes out clean and the cake is golden brown.
35 minutes
10
Remove the cake from the oven and allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
11
Once cooled, slice the cake into two or three horizontal layers using a serrated knife with a gentle sawing motion.
12
Whip the cold cream until soft peaks form, then use to layer between the cake slices and cover the top and sides of the finished cake.