Rye Bread Layer Cake

Zutaten

• 125 g dark rye bread without sunflower seeds etc.
• 6 eggs
• 250 g granulated sugar
• 15 ml (1 tbsp) cocoa powder
• 15 ml (1 tbsp) potato flour
• 5 ml (1 tsp) baking powder
• Butter for greasing baking paper
• 500 ml cream for whipping

Zubereitung

1. Leave a couple of slices of unwrapped rye bread to dry outside of the fridge.
2. Grate the now-dry rye bread.
3. Turn on oven at 220°C (or 200°C for convection ovens).
4. Separate the eggs and whip the egg whites to stiff peaks.
5. In a separate bowl, whip the egg yolk with sugar, cocoa, potato flour, baking powder, and grated rye bread. Carefully fold in the beaten whites with a spoon.
6. Spread the batter 1 cm thick on buttered baking paper in a cake form. The dough should be enough for 4 or 5 layers. Bake for 10 minutes at 220°C. Only in case of convection oven, more layers can be baked above each other.
7. Let the layers cool completely.
8. Whip two-thirds of the cream, and spread it between the layers. Cover and chill in the fridge overnight.
9. Cover top and sides with whipped cream.