Rye bread cake with blueberries
Ingredients
250 g pumpernickel
250 g ground hazelnuts
6 eggs
380 g sugar
2 tsp baking soda
200 ml whipping cream
200 ml mascarpone
2 Tbsp sugar
100 g blueberry jam
40 g grated dark chocolate
3 Tbsp fresh blueberries
Preparation
Preheat the oven to 400 °F (200 °C) (upper/lower heat).
Crumble the pumpernickel and carefully grind it with the ground hazelnuts in a blender. Then add the baking powder.
Separate the eggs carefully.
Mix the egg yolks with the sugar...
...and carefully fold in the bread and nut mixture.
Beat the egg white until stiff and fold it into the rest of the dough in portions.
Divide the dough into two equal-sized springform pans lined with baking paper and bake in the lower third of the oven for about 20 minutes each until the dough is cooked through.
Then let the two cake layers cool thoroughly.
Mix the whipping cream with the mascarpone cream cheese and 2 tablespoons of sugar and beat.
Place one cake base on a cake plate, spread half of the cream marcarpone cream on top and cover with the jam.
Carefully place the two cake layers on top and spread with the rest of the mascarpone cream. Finally,decorate with the fresh blueberries and sprinkle with the grated chocolate.
Then serve the cake straight away.
Verði þér að góðu - bon appetit!
[Translated from here.]
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