Rye Bread Layered Cake
What you need:
150 g rye bread (dark rye bread)
1 teaspoon baking powder
100 g of hazelnuts
170 g of sugar
Butter for baking mold
250g mascarpone (1 cup)
The grains from 1 vanilla pod (save rod for the pickled blueberries)
Finely grated zest from an unsprayed lemon
2½ cups whipping cream, whipped to a froth
3-4 tablespoons powdered sugar
300 g frozen berries (strawberries, blueberries, raspberries and blackberries)
4-6 tablespoons sugar
Vanilla rod (from the filling)
Flakes of dark or milk chocolate and fresh berries.
How to make it:
Blend the bread, or grate it finely on a grater.
Mix bread and baking powder together.
Blend the nuts finely and turn them into bread mixture.
Beat the eggs whites with sugar (about 8 minutes).
Carefully turn the bread into the egg mixture.
Place the dough in a greased baking mold (∅ 20 cm) and bake in a 200 degree oven for 20-25 minutes.
Insert a sharp knife in the middle of the dough, and check if the cake is baked through.
Cool the cake on a wire rack.
Split the cake for the two layers.
Stir the mascarpone, vanilla seeds and lemon zest together and mix with the cream, add the icing sugar and fold gently into a light custard.
Pickled berries: Heat the berries in a small saucepan with the sugar and the vanilla pod. Bring to the boil and cool down. Pour the berries into the mascarpone cream, little at a time. Place one base on a cake stand and add a spread of berries/mascarpone cream on top, then add the last cake layer. Spread out the rest of the cream on top, and sprinkle with chocolate flakes or garnish with berries.
Tip: It's best to bake the cake base the day before, but wait to put everything together till shortly before it is to be served. You can change the cream with Greek yogurt 2%, to make it less fat.