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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Denmark

Rye Bread Layer Cake

Serves 12

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

  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.