Rúgbrauðskaka

Rye bread cake

I came across this recipe in a collection of Icelandic Christmas recipes from the 1960s and thought it sounded really nice.

In Iceland, large cake buffets are very common in the run-up to Christmas and Christmas, but this cake is excellent and it also has the advantage that you can prepare it the day before - it tastes even better when it's well cooked!


Ingredients

200 g pumpernickel
260 g brown sugar
2 Tbsp potato flour
2 Tbsp cocoa
3 tsp baking powder
5 eggs

For the cream

320 ml whipping cream
2 Tbsp sugar
100 g chocolate shavings


Preparation

Grind the rye bread as small as possible.

Place the breadcrumbs in a large bowl with the sugar, potato flour and cocoa.

Separate the eggs.

Add the egg yolk to the remaining ingredients in the bowl and mix everything into a smooth dough.

Beat the egg white until stiff and carefully fold it into the remaining dough.

Place 1/4 of the dough into a springform pan (approx. 22 cm) lined with baking paper, spread evenly and bake all four bases at 425 °F (220 °C) upper and lower heat for a maximum of 10 minutes.

Then let the bases cool down.

For the filling, beat the cream in a tall container with the sugar and 3/4 (!!!) of the chocolate shavings until stiff.

Then spread the cream onto the cake layers...

...put the floors on top of each other...

and decorate the top with the remaining chocolate shavings

Let it sit well in the fridge for at least 2 hours or, if possible, prepare it the day before and then serve well chilled.

[Translated from here.]