Rugbrødslagkage - Danish Rye Bread Layer Cake

Rugbrødslagkage © kvalifood.com

Rugbrødslagkage (also known as brødtort) is a traditional layer cake from Sønderjylland in southern Jutland - a regional classic. Despite being made with rye bread, it is a light and delicious cake, far from heavy or bread-like. The layers are made with finely ground seedless rye bread, hazelnuts, cocoa, and potato flour, then filled with whipped cream, blackcurrant jam, and dark chocolate.

Ingredients

Serves approx. 8-10

Rye bread layers:

  • 5 eggs
  • 150-175 g seedless rye bread, very finely grated or chopped
  • 150 g sugar (or 125-200 g to taste)
  • 100 g finely chopped hazelnuts
  • 2 tbsp cocoa powder (approx. 20 g)
  • 1-1½ tbsp potato flour (approx. 10-15 g)
  • 2 tsp baking powder (approx. 10 g)
  • Butter for the tin

Filling and decoration:

  • 400 g blackcurrant jam
  • 400-500 ml whipping cream
  • 50-75 g dark chocolate (for decoration)
  • A few whole hazelnuts for decoration (optional)

Directions

The rye bread layer

  1. Butter a springform tin (22 cm / 9 in), optionally dusted with cocoa or fine rye breadcrumbs.
  2. Chop the rye bread and hazelnuts very finely - almost to a flour-like consistency, not coarse. A food processor works well here.
  3. Mix together the cocoa, potato flour, and baking powder.
  4. Whisk the egg yolks and sugar until pale and foamy (5-10 minutes).
  5. Fold the fine rye bread and nut mixture into the egg yolk mixture.
  6. Whisk the egg whites to stiff peaks and fold gently into the mixture.
  7. Pour the batter into the springform tin.
  8. Bake at 340°F (170°C) for 35-40 minutes. The cake should spring back when pressed and not be wet on top.
  9. Cool completely to room temperature before splitting - this is important for a clean cut.

Assembly

  1. Use a thread to split the cooled cake into two layers (or a sharp knife if preferred). The thread gives the cleanest cut.
  2. Whip the cream to soft peaks (not stiff).
  3. Place the first layer on a serving plate.
  4. Spread with approximately half the blackcurrant jam.
  5. Add approximately half the whipped cream.
  6. Place the top layer on.
  7. Spread the remaining blackcurrant jam over the top.
  8. Top with the remaining whipped cream.
  9. Chop or grate the chocolate over the top.
  10. Refrigerate for at least 2-4 hours before serving.

Notes

  • The rye bread matters: Seedless rye bread is essential. Whole grain rye with seeds makes the cake heavier and less elegant. Use rye bread from a Danish bakery without seeds.

  • Texture: The rye bread layer should be easy to eat, not dense. This is achieved by chopping the rye bread very finely - almost to a flour-like consistency.

  • Cream consistency: Whip to soft peaks so it blends with the jam without becoming grainy.

  • Storage: Keep refrigerated. Can be made the day before - the flavour actually develops more overnight.

  • Blackcurrant jam: This is the traditional choice. Some recipes suggest raspberry jam as an alternative, but blackcurrant jam is correct for an authentic Sønderjylland rugbrødslagkage.