It's a while ago you have "tasted" one of our weekly cakes. So why not start it up again with a colourful tasty cake. Anne's breadcrumb cake for sure is worth a try!:
150 g sugar
200 g grated dark rye bread without seeds
2 tablespoons cocoa
1 tablespoon potato starch
2 teaspoons baking powder
Fillings and topping:
1/2 liter whipping cream
Beat up the yolk with the sugar. Grate the rye bread - mix it with the cocoa, potato flour and baking powder and mix it into the yolk/sugar. Make the egg whites stiff and fold it carefully into yolk mix.
Pour the mixture into a greased springform tin (approx 20 cm, dia). Bake it for 45-60 min, at about 180 ° C. Cool down the cake and split it into two.
Whip the cream. Use 2/3 of the whipped cream for the inside of the cake. Mix the cream with chopped chocolate and fruit. Spread blackcurrant jam at the bottom of the cake and put the cream-chocolate-fruit mix on top of it. Put the top of the cake on. Decorate with the rest of the whipped cream, chopped chocolate and fresh fruit.