Rye Bread Layer Cake

Name: Rye Bread Layer Cake
Prep time: 30 min
Total time: 4 h 40 min

February 27, 2026

Prep 30 min Total 4 hr 40 min

Rye bread layer cake © kvalifood.com

Rugbrødslagkage (also called brødtort) is a traditional South Jutland layer cake — a regional classic from Sønderjylland. Despite being made with crustless rye bread, it is a light and delicious cake, far from heavy or bready. The layers are mixed with hazelnuts, cocoa, and potato starch, and filled with whipped cream, blackcurrant jam, and dark chocolate.

Ingredients

Yields 8–10 servings

Rye bread layers

5 eggs
150–175 g crustless rye bread, finely grated or finely chopped
150 g sugar (or 125–200 g, to taste)
100 g finely chopped hazelnuts
2 tbsp cocoa (about 20 g)
1–1½ tbsp potato starch (about 10–15 g)
2 tsp baking powder (about 10 g)
butter for the springform pan

Filling and decoration

400 g blackcurrant jam
400–500 ml heavy cream
50–75 g dark chocolate (for decoration)
whole hazelnuts, for decoration (optional)

Directions

Rye bread layers

Butter a springform pan (9 inches / 22 cm); optionally dust with cocoa or fine rye breadcrumbs.

Chop the rye bread and hazelnuts very finely — they should be almost flour-like, not coarse. A food processor works well here.

Mix together the cocoa, potato starch, and baking powder.

Beat the egg yolks and sugar together until pale and fluffy (5–10 minutes).

Fold the fine rye bread and nut mixture into the egg yolk mixture.

Whisk the egg whites to stiff peaks and fold them gently into the batter.

Pour the batter into the prepared springform pan.

Bake at 340°F (170°C) for 35–40 minutes. The cake should spring back when pressed and not be wet on top.

Cool completely to room temperature — this is important for clean slicing.

Assembly

Use a length of thread to split the cooled cake into two layers (or a sharp knife if you prefer). Thread gives the cleanest cut.

Whip the cream to soft peaks (not stiff peaks).

Place the bottom layer on a serving plate.

Spread about half the blackcurrant jam over it.

Add about half the whipped cream.

Place the top layer on.

Spread the remaining blackcurrant jam on top.

Top with the remaining whipped cream.

Grate or chop the chocolate over the top.

Refrigerate for at least 2–4 hours before serving.

Notes

The rye bread matters: Crustless rye bread is essential. Whole-grain kernels make the cake heavier and less refined. Use a kernel-free rye bread from a Danish bakery.
Texture: The rye bread layers should be easy to eat, not heavy. This comes from chopping the rye bread very finely — almost to a flour-like consistency.
Cream consistency: Whip to soft peaks so the cream blends into the jam without turning grainy.
Storage: Keep refrigerated. The cake can be made the day before — the flavor actually develops further overnight.
Blackcurrant jam: This is the traditional choice. Some sources mention raspberry jam as an alternative, but blackcurrant is the right one for an authentic South Jutland rye bread layer cake.