Rúgbrauðsterta með jarðarberjum

Rye bread cake with strawberries

Sometimes it's not that easy to prepare a certain recipe in Iceland - I actually wanted to just bake a recipe for Rúgbrauðsterta that I've had on the blog since 2015 (and take new photos of it for the blog), but then I fail to buy the ingredients in the supermarket . That happens often here, so you just have to get creative.

The recipe actually called for 250 g of ground hazelnuts - they weren't available in the store. So I improvised and used 150 g ground almonds for consistency and 100 g chopped hazelnuts for flavor. In fact, the chopped nuts in the soft cake base were delicious and interesting to eat!

The cream was actually intended to contain equal parts ricotta cheese and whipping cream. I got whipping cream, but I didn't have ricotta in the supermarket. So I made do with cream cheese, but used more cream cheese than whipping cream so that the consistency was still right.

Blueberries were actually intended for the cake - I also had strawberry jam, so I just used that (also in the cream). It worked too!

This creates different versions of the same recipe every time... and it was extremely delicious!

(Outside of Iceland, I would use 250 g pumpernickel and 6 eggs and 380 g sugar for the recipe because Icelandic rúgbrauð is softer and sweeter than pumpernickel.)

Ingredients

250 g Rúgbrauð

150 g ground almonds

100 g chopped hazelnuts

5 large eggs

350 g sugar

2 tsp baking soda

300 g cream cheese

70 g powdered sugar

100 ml whipping cream

Strawberry jam

3 Tbsp grated dark chocolate

Preparation

Preheat the oven to 400 °F (200 °C) upper/lower heat.

Crumble the Rúgbrauð.

In a large bowl, mix with the ground almonds and chopped hazelnuts using a hand mixer.

Separate the eggs.

Add the egg yolks with the sugar to the bread-nut mixture in the bowl and mix thoroughly.

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

Then bake the dough in two portions in a springform pan lined with baking paper (approx. 24 cm) in the lower third of the preheated oven at 400 °F (200 °C) upper and lower heat for approx. 25 minutes each (stick test!).

Allow the two bases to cool slightly, carefully remove them from the mold and allow them to cool thoroughly.

For the cream, mix the cream cheese with the powdered sugar.

Whip the cream until stiff and carefully fold it into the cream.

Place the first layer on a cake plate or something similar, spread it with strawberry jam and then spread almost half of the cream on top.

Place the second layer on top, spread with the remaining cream and sprinkle with the grated chocolate.

Place the cake in the refrigerator for at least 4 hours and then serve.

Tip:

I first filled a cake piping full of the finished cream for decoration and set it aside, then I added some strawberry jam for the color and spread half of the pink cream on both bases.

I then piped small heaps of the white cream onto the edge of the cake for the look.

Bon appetit!

[Translated from here.]