Cookbook:Layered Cake with Rye Bread(Redirected from Cookbook:Layered cake with rye bread)
|Layered Cake with Rye Bread|
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.
- 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
Three days before servingEdit
Leave a couple of slices of rye bread to dry outside of the fridge and without wrapping.
The day before servingEdit
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 servingEdit
Cover top and sides with whipped cream.
Notes, tips and variationsEdit
- Leaving the half-done cake in the fridge overnight improves the taste.