Rye bread cake

Rye bread cake

1 h
Try a traditional Danish rye bread cake, also known as 'brødtorte'. It combines the earthy, slightly sour taste of rye bread with rich cocoa powder, crunchy hazelnuts, and velvety layers of whipped cream and tangy blackcurrant jam. Indulge in a slice that will leave you craving more.


Cake base
  • Preheat the oven to 175°C (conventional oven)
  • Whisk egg yolks and sugar until light and fluffy.
  • Mix flour, baking powder, hazelnuts, rye bread, and cocoa powder and fold it into the egg mixture.
  • Beat egg whites until stiff and gently fold them into the mixture.
  • Spread the batter into a greased springform tin (approx. 22 cm in diameter).
  • Bake in the middle of the oven for about 45 minutes. Cover the cake with baking paper if it starts to darken too much.
  • Turn the cake out of the tin (so it is upside down) and let it cool on a wire rack.
Assembling the cake
  • Whip double cream to soft peaks.
  • Cut the cake into 2 layers.
  • Place one layer on a serving plate and spread half of the blackcurrant jam on it, followed by half of the whipped cream.
  • Place the second layer of the cake and repeat with blackcurrant jam and whipped cream.
  • Garnish with chocolate and serve.

For the best flavour and texture, use your bread leftovers. It is tradition to use stale rye bread for a rye bread cake, as it tends to be drier and crumblier. This means it absorbs wet ingredients, like milk and eggs, better. This results in a cake that is moist and dense without being soggy. In addition, as rye bread ages, its flavours become more concentrated, and its natural sweetness intensifies, adding a deeper, more robust flavour to the cake.


Cut out small cake bases from the big ones to make personal cakes for everyone instead of one big cake. This is a good option for a cake buffet, a reception, or the like.


125 g
Potato starch
1 tbsp
Baking powder
2 tsp
Hazelnuts, coarsely chopped
50 g
Rye bread, grated
175 g
Cocoa powder
2 tbsp
Double cream
½ l
Blackcurrant jam
200 ml
Dark chocolate, coarsely chopped
50 g

Try our recipe for a classic Danish rye bread cake

A classic Danish rye bread layer cake is bursting with irresistible flavours and combines soft, velvety, dense, and crunchy textures. This luxurious recipe transforms humble, traditional Danish rye bread into a sumptuous dessert that surprises and delights anyone with a sweet tooth and a fondness for cakes with peculiar but amazing flavours.

Made with rye bread, cocoa powder, and hazelnuts

Immerse yourself in the chocolaty goodness of our rye bread layer cake with finely grated rye bread, rich cocoa powder, and crunchy hazelnuts. The rye bread introduces an earthy, slightly sour base, perfectly complemented by the intense, dark cocoa notes. Hazelnuts add a textural contrast with their nutty crunch and create a harmonious blend of flavours that make each bite a luxurious experience, balancing the sourness and richness of the rye bread.

Do you want to try other recipes with rye bread? Try an avocado mousse with rye bread chips or these smoked salmon canapés served on toasted rye bread. You can also make your own rye bread chips in the oven – perfect for accompanying soups, salads, and dips or just enjoying as a crunchy snack.

Delicious layers of whipped cream and blackcurrant jam

Keeping true to tradition, this is a flavourful, perfectly balanced blackcurrant rye cake. Discover the velvety layers of whipped cream and the vibrant tanginess of blackcurrant jam. The whipped cream softens the robust flavours of the rye bread base, while the blackcurrant jam infuses the cake with a burst of fruity brightness, cutting through the richness. Decorated with chopped, dark chocolate for a hint of rich, slightly bitter flavour, each layer contributes to an indulgent symphony of flavours and textures.

A traditional 'brødtorte' with deep roots

This type of rye bread layer cake is also known as 'brødtorte' or 'brø'tort', a cake with deep roots in Danish tradition and history; 'brød' meaning 'bread', and 'torte' meaning 'layer cake' in the South Jutlandic dialect. It is a classic addition to the traditional 'sønderjysk kaffebord', literally meaning 'South Jutlandic coffee table', which was a creative reaction to restrictions during the Prussian-Austrian occupation in the mid-1800s. It turned cake-making into a symbol of resilience and unity. Today, the tradition thrives, marking special occasions like birthdays, anniversaries, and other celebrations with an extravagant array of traditional baked goods.

'Brødtorte' finds its place at the table among at least 14 other traditional cakes: 7 'soft' cakes and 7 'hard' cakes. Although it is difficult to establish one correct way of making a deeply rooted traditional cake like this, we tried our best to develop the perfect recipe for this cake with respect for traditions by consulting several skilled cooks and bakers from Southern Jutland.

Add your own touch to the recipe

Although a classic, you can easily shake things up. Experiment with the toppings, using fresh berries such as strawberry, raspberry, or blueberry instead of chopped chocolate. You can also decorate with dollops of the blackcurrant jam that you use between the layers.

Add warmth to the cake by using warm spices such as cinnamon, cardamom, or ground cloves in the batter. For a different texture, add chopped dark chocolate to the batter, too, complementing the cocoa powder in the batter and the chocolate on top.

Instead of layering blackcurrant jam and whipped cream, add a different fruity flavour, substituting the blackcurrant with a deep-flavoured roasted rhubarb compote or a sweet strawberry rhubarb compote or jam. Or experiment with jams, jellies, or compotes with other acidic berries like the blackcurrant, for example, redcurrant, gooseberry, elderberry, or cranberry.