Traditional rye bread cake
I love rúgbrauð, that heavy, sweet, moist Icelandic rye bread. It tastes so delicious - and you can also use it for other things, like a rye bread cake.
Here on the blog, I've already tried and presented various typical Icelandic rye bread cakes - today I have another recipe for you. I found this recipe online, in an old article in the magazine Morgunblaðið from December 1967.
For the cake, apart from the Rúgbrauð, you mainly need eggs, sugar, some flour and a bit of potato flour, and the filling consists of cream, bananas, apples and grated chocolate.
Since I didn't want to bake Icelandic rye bread specifically for the cake in Germany, I used pumpernickel for the recipe and I think the result is really good!
Ingredients
4 eggs
200 g sugar
125 g pumpernickel
1 tbsp potato flour
60 g flour
1.5 tsp baking powder
2 bananas
2 apples
1/2 lemon
50 g grated chocolate
200 ml whipping cream
300 ml whipping cream
chocolate to taste
Preparation
Preheat the oven to 400 °F (resp. 200 °C) upper/lower heat.
Separate the eggs.
Mix the egg yolks with the sugar in a large bowl.
Chop the pumpernickel thoroughly...
...and mix with the flour, potato flour and baking powder into the egg-sugar mixture.
Beat the egg whites until stiff and carefully fold in.
Pour the dough into two springform pans lined with baking paper (approx. 8 inches resp. 20 cm diameter)...
...and bake at 400 °F (200 °C) for about 10 to 15 minutes. Then let cool thoroughly and carefully remove from the springforms.
For the filling, wash, peel, quarter and finely grate the apples.
Cut the bananas into small pieces.
Whip the 200 ml of cream for the filling until stiff and mix with the grated apples, the banana pieces and the grated chocolate.
Place the first layer on a cake plate or similar and spread the filling evenly over it.
Then place the second layer on top, whip the remaining cream until stiff and decorate the cake as desired.
Serve the Rúgbrauðsterta well chilled.
Bon appetit!
Translated from here.]
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