Rye Bread Layer Cake (Rugbrødslagkage)
Photo: Nillerdk (talk), CC BY-SA 3.0
Rugbrødslagkage is a Danish layer cake in which grated rye bread stands in for most of the flour. The crumbs give the thin, cocoa-dark sponges a nutty, slightly malty depth that sits well against plain whipped cream. Layer cakes are a fixture at Danish birthdays, though this rye version is rare. Chilling it overnight lets the cream soften the layers and improves the flavor, so it is a good cake to make a day ahead.
Instructions
Leave a couple of slices of unwrapped rye bread out of the fridge until they are dry, then grate them into crumbs. Heat the oven to 220°C, or 200°C if it is a convection oven.
Separate the eggs and whip the whites until they hold stiff peaks. In another bowl, whip the yolks with the sugar, cocoa, potato flour, baking powder and grated rye bread, then fold in the whites gently with a spoon.
Spread the batter about 1 cm thick on buttered baking paper, shaped to the size of your cake. The batter makes 4 or 5 layers. Bake for 10 minutes at 220°C; only a convection oven lets you bake several layers at once, stacked above each other.
Let the baked layers cool completely. Whip two-thirds of the cream and spread it between the layers as you stack them.
Cover the cake and chill it in the fridge overnight, which improves the taste. Next day, whip the remaining cream if it is not already done and cover the top and sides of the cake with it.
Make it personal.
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