Here you get the recipe for a lovely classic with a new twist: rye bread layer cake with white chocolate/coffee mousse, boysenberry jam, chocolate, and hazelnuts.
Recipe for reinterpreted rye bread layer cake
Here you get the recipe for a delightful classic with a new twist: rye bread layer cake with white chocolate/coffee mousse, boysenberry jam, chocolate, and hazelnuts.
I promise! Rye bread is actually quite fantastic in cake layers. It adds flavor, texture, and sweetness, and when combined with the mild taste of coffee, slightly tart berries, and crunchy nuts and chocolate, it’s a hit!
You should probably enjoy coffee in your cake for this one, but if you don’t, simply omit the coffee and stick with pure chocolate mousse.
This recipe is made in a Ø20 cm form.
Servings: cake
Reinterpreted Rye Bread Layer Cake
Here you get the recipe for a lovely classic with a new twist: rye bread layer cake with white chocolate/coffee mousse, boysenberry jam, chocolate, and hazelnuts.
Equipment
- Pot
- Oven
- Whisk
- Bowl
- Blender
- Springform
- Knife
Ingredients
Mocha Foam
- 200 gram Whipping Cream
- 50 gram Coffee can be replaced with cream
- 200 gram Chocolate chopped, white or dark
Rye Bread Bases
- 150 gram Brown sugar
- 5 pcs. Egg separated into egg yolks and whites
- 150 gram Rye Bread seedless
- 50 gram Hazelnuts
- 50 gram Almonds
- 16 gram Potato Flour
- 12 gram Cocoa powder
- 10 gram Baking Soda
- 1 pinch Salt
In addition
- 260 gram jam boysenberry-
Topping
- 120 gram Hazelnuts coarsely chopped
- 50 gram Milk Chocolate coarsely chopped
Instructions
Coffee Mousse:
- Bring cream and coffee to a brief boil in a saucepan.
- Remove from heat and add chocolate, stir until it melts.
- Refrigerate for a few hours, alternatively overnight.
- If in a rush, you can buy a chocolate mousse mix that just needs to be whipped with milk - then it's ready to use.
Layers
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), regular oven.
- Beat brown sugar and egg yolks until airy.
- Blend rye bread and nuts and fold into the egg mixture along with potato flour, cocoa, salt, and baking powder.
- Beat the egg whites until stiff and fold in.
- Put the batter in a springform pan and bake for 20 minutes.
Assembling the Cake
- Cool the cake layer, slice it into 2.
- Whip the chocolate/coffee mixture into a fluffy mousse and assemble the cake with a layer of mousse and jam on each base.
- Top with chocolate and nuts.