Rye Bread Layer Cake

• 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

Ingredients for 14 servings (945 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Three days before serving: Leave a couple of slices of unwrapped rye bread to dry outside of the fridge.

2. 2

   The day before serving: Grate the now-dry rye bread.

3. 3

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

   Oven
4. 4

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

5. 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. 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.

   Oven
7. 7

   Let the layers cool completely.

8. 8

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

9. 9

   Just before serving: Cover top and sides with whipped cream.