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Rye Bread Layer Cake

Rye Bread Layer Cake — a recipes for dessert recipe, 8 ingredients, about 60 min.

Serves 12 · 60 min · Recipes for dessert

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • Butter for greasing baking paper → plant butter, ghee (mostly lactose-free), or olive oil
  • 500 ml cream for whipping → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0