Rye bread cake with sea buckthorn-apple jam

  • 40 minutes
  • 10 persons
Rated 4 out of 5



1. Blend the rye bread and hazelnuts into coarse flour and lightly toast the mixture in a frying pan in a little butter.

2. Cool the rye bread mixture and add the baking powder.

3. Divide the eggs and beat the egg whites until stiff. Beat in the sugar.

4. Beat the egg yolks and mix into the egg whites.

5. Stir the rye bread mixture into the egg mixture.

6. Line three springform pans with baking paper and brush the sides with butter.

7. Spread the rye bread mixture in the three moulds and bake at 200 degrees for about 15 minutes.

8. When the bottoms are completely cold, assemble the layer cake. Place alternating layers of cake cream and apple-sea buckthorn jam between each layer.

9. Finally, decorate the layer cake with whipped cream and fresh berries and mint, if desired.


Did you know that we have a wide range of different fruit and berry products? At Skælskør Frugtplantage® you will find everything from beautiful, colourful and tasty jams to fruit porridge in a wide variety of flavours. Our aim is to offer you, the consumer, a wide range of delicious flavours that meet your needs without compromising on good, traditional taste and quality.