Recipe for southern jutland rye bread layer cake
I am a true synnejye and therefore greatly appreciate the good old South Jutland classics. Did someone say medister sausage with stewed cabbage or goed raj? They go straight to my heart.
Rye bread layer cake is one of the regional dishes from South Jutland that has become really popular in many other parts of Denmark. And I can certainly understand why, so hooray for that! Where I come from, we call it brødtorte, but rye bread layer cake might be a bit more descriptive for the rest of the country 🙂
We generally have different words for things, for example, we don’t call it “candy” but bom, and “goed raj,” which I mentioned earlier, means “good advice.”
Rye bread layer cake might sound a bit strange to some – because rye bread isn’t something you usually associate with a cake, right? Oh, but it is! Even though it sits a bit heavier in your stomach than a “regular” layer cake, rye bread layer cake just tastes really, really good. And hey, a layer cake made with rye bread is almost healthy, isn’t it?
Because rye bread layer cake has become quite popular, there are now quite a few recipes out there, but here you get the recipe as a real South Jutlander would make it: That means with South Jutland rye bread, which has preferably been left for a few days. South Jutland rye bread is a delicious light rye bread, baked with sourdough and completely without seeds.
You can easily bake the cake layers and freeze them – it doesn’t make the cake any less good.
South Jutland Rye Bread Layer Cake Recipe
Southern Jutland Rye Bread Layer Cake
Equipment
- Kitchen Scale
- Whisk
- Immersion Hand Blender (option 1)
- Blender (option 2)
- Bowl
- Oven
- Springform
Ingredients
Layer Cake Base
- 8 Egg
- 400 gram Sugar
- 250 gram Rye Bread without seeds, preferably 4-5 days old
- 10 gram Cocoa powder
- 16 gram Potato Flour
- 10 gram Baking Soda
Layer Cake Filling
- 1 l Cream 1/2 liter if you do not decorate the sides of the cake
- jam black currants
Instructions
- First, whisk eggs and sugar until white and foamy.
- Mix cocoa, rye bread, potato flour, and baking powder together and then mix it into the egg mixture.
- Grease three cake pans with margarine and breadcrumbs.
- Divide the batter into the three pans.
- Bake the layers in a preheated oven at 170 degrees Celsius (338 degrees Fahrenheit) for 20-25 minutes. You can also grease a single 28 cm springform pan and pour all the batter in. In that case, bake it at 185 degrees Celsius (365 degrees Fahrenheit) for 50 minutes. Remember that the batter should be a bit spongy.
- Whip the cream until stiff. Remember to stop whipping just before you think it's done. Whipped cream always thickens a bit more even after you've stopped whipping.
- When the cake is cold, layer it with black currant jam and whipped cream: First, a layer of cake, then a layer of black currant jam, followed by a generous layer of whipped cream. Repeat with the remaining layers and optionally top the final layer of whipped cream with chopped chocolate.