Rye bread layer cake (brødtort)
Description
This layer cake is from Sønderjylland,the southern part of Denmark that borders with Germany. This area of Denmark is famous for its “coffee tables”, which are actually cake tables served with coffee. You are invited to a buffet consisting of 20 cakes or more, and you are seriously expected to taste all of them… In fact, your hostess will see to it that you do so. The cakes are served in a particular order that is never broken – good old-fashioned cake rules… For this cake, you will need two 24 cm diameter springform tins; if you only have one, don’t worry, you can cook them one after the other.
Ingredients
For the cake
For the filling and topping
Instructions
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Preheat the oven to 220°C/430°F/gas mark 7.
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Take two 24 cm in diameter springform tins, line the bases with baking parchment and butter them lightly.
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Crumble the rye bread into breadcrumbs.
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In a food processor, grind the hazelnuts until fine.
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Beat the egg yolks and sugar together until paler and fluffy.
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Separately mix the rye breadcrumbs, hazelnuts, baking powder and cocoa powder, then fold into the egg yolk mixture. Whisk the egg whites until stiff, then fold them gently into the batter.
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Pour into the prepared tins and bake for 12 minutes, then leave to cool down.
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Break the chocolate into pieces, place in a small heatproof bowl and put it over a saucepan of simmering water; the bowl should not touch the water.
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Melt the chocolate, then remove from the heat.
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Take a round serving dish and place the least attractive layer of cake on it.
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Whip the cream and spread half of it on the cake, then top with the redcurrant jelly. Now spread over the remaining whipped cream and place the top layer of cake on top.
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Spread the chocolate on top and serve right away.