Rye Bread Layer Cake
Rugbrødslagkage (Danish for "rye bread layered cake") is a cake with whipped cream and layers of grated rye bread. Layered cakes of this type are eaten at birthday parties in Denmark, but this recipe with rye bread is quite rare.
- Prep
- 17 min
- Cook
- 39 min
- Total
- 56 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Leave a couple of slices of unwrapped rye bread to dry outside of the fridge.
Procedure
Grate the now-dry rye bread.
Procedure
Turn on oven at 220°C (or 200°C for convection ovens).
Procedure
Separate the eggs and whip the egg whites to stiff peaks.
Procedure
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.
Procedure
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.
Procedure
Let the layers cool completely.
Procedure
Whip two-thirds of the cream, and spread it between the layers. Cover and chill in the fridge overnight.
Procedure
Cover top and sides with whipped cream.
Notes, tips, and variations
Leaving the half-done cake in the fridge overnight improves the taste.
Photo: Nillerdk (talk) · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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