Rye Bread Layer Cake

Rye Bread Layer Cake, prepared with dark rye bread without sunflower seeds etc., eggs, granulated sugar.

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Method

9 clear steps

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.

Denmark

Rye Bread Layer Cake, prepared with dark rye bread without sunflower seeds etc., eggs, granulated sugar.

Loading kitchen…

9 clear steps

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.