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.