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Sønderjysk rye bread pie 02

Cook time: 0 min.
Servings: 8 portion(s)

Ingredients for Sønderjysk rye bread pie 02

Almond flakes
optionalLiquor diluted in milk
1tspBaking soda
1tbspWheat flour
1glassBlack currant jam
100gNut kernels
1-2tbspGrated chocolate 72-86%
200gGrated rye bread
5dlWhipping cream 38%

Instructions for Sønderjysk rye bread pie 02

To prepare the Sønderjysk rye bread pie 02 recipe, please follow these instructions:

Share the eggs and whip the egg whites until stiff.
Add the sugar a little at a time.
Stir in the egg yolks one at a time.
Mix grated rye bread with flour, baking soda, cocoa, grated chocolate and finely chopped nut kernels.
Turn it gently in egg mixture.
When the mass is uniformly distributed on the four pieces of baking paper in the desired diameter.
Bake at 200 gr. in 8-15 minutes. (Bottoms must not be scorched)
Refrigerate the freshly baked bottom on a grate, while the next bake, and place the cooled to the page, while the next cool etc.
Put the cooled bottoms together with Blackcurrant Jam, whipped cream and almond flakes.
Make a flødeskumslåg, and garnish, if desired. with grated chocolate & almond flakes.

If bottoms are hard to dislodge from the paper, it can help peel off the basting with water on the back. If you distribute the mass by pouring from the bowl, then you will get the most filling mass in the last bottom, since bread sinks to the bottom of the mass. Use rather a suppeøse. (about 3 spoonfuls per bottom) If the cake is for adults, bottoms brushed with liquor mixed in milk. Finally, the jam can be replaced with other blackcurrant fruit compotes/types.

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