Rye bread layer cake (brødtort) – Trine Hanneman
Explore the sweet traditions of Sønderjylland with this layered Danish cake, perfect for cake tasting buffets in Denmark's southern regions. Serve with coffee and savor the flavors.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at trinehahnemann.com.
Ingredients
- Butter
- 150 g stale rye bread
- 150 g hazelnuts
- 6 eggs
- 200 g soft dark brown sugar
- 1 tsp baking powder
- 3 tbsp cocoa powder
- 50 g good-quality dark chocolate
- 200 ml double cream
- 200 g blackcurrant jam
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