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Rye Bread Layer Cake
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups12–16 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4587379
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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
Directions
Three days before serving
- Leave a couple of slices of unwrapped rye bread to dry outside of the fridge.
The day before serving
- Grate the now-dry rye bread.
- Turn on oven at 220°C (or 200°C for convection ovens).
- Separate the eggs and whip the egg whites to stiff peaks.
- 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.
- 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.
- Let the layers cool completely.
- Whip two-thirds of the cream, and spread it between the layers. Cover and chill in the fridge overnight.
Just before serving
- Cover top and sides with whipped cream.
Notes
Leaving the half-done cake in the fridge overnight improves the taste.