Black bread cranberry cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut out two circles of four centimetres in diameter from a slice of brown bread. Remove the remaining bread crust and grate finely (best in a universal chopper). Separate the eggs. Beat the egg white, salt and two tablespoons of water until very stiff. Gradually add 250 grams of sugar while beating. Stir in egg yolk and rum. Mix grated brown bread, 50 grams of grated chocolate, flour, cocoa and baking powder and fold into the egg foam mixture.

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour the dough into the mould, smooth the surface. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 45 minutes. Let the base cool down on a cake rack. For the filling, drain the cranberries on a sieve. Soak the gelatine in cold water. Whip 1 1/2 cups of cream until stiff, pour in the remaining sugar. Squeeze the gelatine, dissolve over low heat and stir into the cream. Fold in 2/3 of the cranberries. Remove the black bread sponge cake from the tin and cut through twice with a saw knife. Place the bottom cake layer on a cake plate, spread with half of the cranberry cream, place the middle cake layer on top, cover with the remaining cranberry cream and the top cake layer. Chill the cake for one hour. Then whip the remaining cream until stiff.

3. 3

   Squeeze the gelatine, dissolve over low heat and stir into the cream. Fold in 2/3 of the cranberries. Remove the black bread sponge cake from the tin and cut through twice with a saw knife. Place the bottom cake layer on a cake plate, spread with half of the cranberry cream, place the middle cake layer on top, cover with the remaining cranberry cream and the top cake layer. Chill the cake for one hour. Then whip the remaining cream until stiff. Fill 1/3 of the cream into a piping bag with star-shaped spout and set aside. Spread the rest of the cream all around the cake. Sprinkle the rest of the grated chocolate on the edge of the cake. Spray the cream tuffs onto the surface of the cake with the piping bag. Cut the bread tuff into eighths. Decorate cake with remaining berries, bread and lemon balm leaves. Makes 16 pieces

4. 4

   Fill 1/3 of the cream into a piping bag with star-shaped spout and set aside. Spread the rest of the cream all around the cake. Sprinkle the rest of the grated chocolate on the edge of the cake. Spray the cream tuffs onto the surface of the cake with the piping bag. Cut the bread tuff into eighths. Decorate cake with remaining berries, bread and lemon balm leaves. Makes 16 pieces