Rye Bread Layer Cake Recipe

Rye Bread Layer Cake Recipe ♥ Rugbrødslagkage : An Easy How To With Video

Rye Bread Layer Cake is apparently an old-fashioned Danish or Nordic cake recipe.  I can see why because this recipe adds rye bread to the batter.  In the old days, people would not waste anything and mostly made things from scratch.  That was true when I was growing up in Denmark. It did not matter the economic class you belonged to in Denmark. We were all raised by the same principals. Nobody ever wasted food or ingredients.  It was the way of life, tradition and our culture.  I am sure many recipes were created and recreated by adding ingredients that initially was meant for another meal.

Today, we thought it would be fun to make a Rye Bread Layer Cake or in Danish Rugbrødslagkage. This Rye Bread Layer Cake recipe has delicious layers of whipped cream, cherry preserves, and nuts.  I actually never had a Rye Bread Layer Cake before. So, I was curious to see how it tasted and if the texture changed too. If you love rye bread as much as I do then you probably already have it in the kitchen.  Plus, recently I made Finnish rye cookies.  So I am kind of going on a rye recipe path.

Below is my version of a Rye Bread Layer Cake. It has delicious layers of whipped cream, cherry preserves, nuts, and chocolate sprinkles.  It is pretty easy to make! Here is our recent Youtube video that we did recently.  Take a look or following along while reading the written recipe below.


When you see my YouTube video and photos, you can see that the cake has several cake layers.  In between each layer homemade fresh whipped cream is spread across. As well tablespoons of cherry preserves.  I don’t always have cherry preserves in the kitchen cabinets or refrigerator.  So I am sure thinking if you like strawberry or raspberry preserves it would taste good as well. Then there are chopped nuts sprinkled across the final layer.

If you love Rye bread as much as we do then you will want to try to make this delicious Rye Bread Layer Cake Recipe. It is to make this recipe easy especially if you have leftover rye bread in the kitchen.  I am sure you will enjoy it. If you want to try some of our other rye recipes try out our rye bread recipes and even our most recent rye cookies.


Licorice, Meringue, Cookies

Licorice Meringue Cookies: An Easy How To Recipe With Video

When I received a request to make homemade licorice meringues, I was really excited to make these. First of all, because I love all things licorice.  I probably eat licorice candy each day.  As well I thought it was a fun and easy way to jazz up meringue cookies.

Several years ago, when I was in Copenhagen, I was shopping in the department store called Magasin.  It is a grand old department store that my family has shopped at for many generations.  Located near the Royal Ballet Theater and a gorgeous old hotel called Hotel D’Angleterre. Inside the multilevel store, I found the delicious licorice brand called John Bulow.  It had almost like its own kiosk or pop up store space.  We purchased all kinds of licorice candies to bring back to the US.  I probably purchase 3 or 4 bags of licorice goodies.  As well we purchased a few things to use for cooking including licorice powder.  So, I happen to have licorice powder that came from Denmark. I have been meaning to make licorice recipes from scratch using the licorice powder. So this was perfect timing for me to make licorice meringues.

Meringue Cookies are easy to make! Here is our recent Youtube video that we did recently.  Take a look or following along while reading the written recipe below.


licorice, cookies, meringues
Freshly baked homemade Licorice Meringue Cookies

Licorice Meringue Cookies are really easy to make. You can add food coloring to give these a fun twist if you are planning to have a party or to celebrate a holiday. For example, if you plan to celebrate Fastelavn, try making these black by adding black food coloring. Black Licorice Meringue Cookies would be fun to make for a Fastelavn theme party for sure! If you want to make these for Valentine’s Day then add pink coloring food.

Serve these cookies with a cup of coffee or a glass of milk.

Swedish Oat Crisp Cookies

Swedish Oat Crisps – Havreflarn

Around the 1850’s Sweden experience wealth and growth with agriculture, manufacturing, and construction.  One of the items that was being traded was oats. As the  Swedish families wealth grew a new social etiquette developed. A Swedish tradition developed into ladies have coffee parties with a tray of seven cookies  (kakor).  The social etiquette was to have seven cookies on the tray.  If Swedish housewife made less than 7 cookies they were stingy.  If they made more than 7 cookies, it appeared the ladies were showing off.  The availability of oats it seems natural that it was used as an ingredient with cookies such as the Havreflarn cookies.

One of the new social etiquette were lady coffee parties became part of the way of life.  Ladies had to make 7 cookies on a tray.  If they made less than 7 cookies they were stingy.  If they made more than 7 cookies, it appeared the ladies were showing off.

Swedish cookies on a cookie tray

Havreflarn are traditional Swedish flat crisps cookies based on oat flakes.  These are much thinner than the American oatmeal cookies.  We truly enjoy the truly buttery chewiness that this cookie offers.  This recipe is so simple and only requires 5 ingredients.  Most of the ingredients are probably already in your kitchen.  I just had to buy the light cream but the rest of the ingredients I already had. So not having to buy special ingredients made it easy for me to make these cookies.


The cookies might not have the perfect circle shape. Instead the cookies might have more of a  rustic look.Swedish Havreflarn cookies on a tray

Keeping with Swedish tradition serve these cookies with a tray of seven cookies with coffee.  However, these cookies taste great with a glass of milk too.

How to Make Swedish Crispbread – knäckebröd

Recently my daughter Heidi and I have been exploring different types of crispbread recipes and the history of crispbread.  Crispbread has a fascinating history tracing back to 500 A.D. from central Sweden.  The tradition back in 500 A.D. was to make round wafers with a whole in the center.  The wafers were dried on a stick under a roof.

Crispbread on a stick
Crispbread on a stick

About 500 years ago, traditional crispbread was invented as the way we know it with ingredients of wholemeal rye flour, salt and water.

Rolling pins were not invented in the Nordic countries.  In many countries, homemade wooden rolling pins were made for the household in order to roll and flatten out the bread.  Over time rolling pins were developed and designed for different purposes.  In Leksand, Sweden it became the center of making various handcrafted items such as wooden rolling pins during the early industrialization.  As well Leksand, Sweden is famous for making Swedish crispbread too.

Heidi purchased for me a Swedish deep notched wooden rolling pin called Kruskavel to make the traditional Swedish crispbread. This deep notched rolling pin scores rye or oat bread dough to make knäckebröds, or Swedish hardtack.

Swedish deep notched rolling pin
A Swedish deep notched rolling pin.

There two types of Kruskavels used to make the Swedish crispbread.  One type of rolling pin has flat knobs and the other has pointier knobs. The type Heidi purchased has the pointy knobs which is better to use for crispbread which is in the photos. This type of wooden rolling pin makes it easy to make a pattern on the dough.

Swedish deep notched rolling pin
Deep notches on the Swedish rolling pin.

As well the deep notches on the Swedish rolling pin keeps the bread from rising.  This creates a thin and crispy Swedish crispbread “knäckebröd”.   A flat crispbread is easy to stack and store too.

Stacking crisp bread
Stacking the large circular crisp bread on a plate.

However if you don’t have this special rolling pin you can easily use a fork to create a pattern too.

Swedish crispbread ingredients
Swedish Crispbread ingredients.


1 cup whipping cream
1/2 cup water
2 1/2 cups wholewheat rye flour
2 1/2 cups wheat flour
1 tsp salt
1 1/2 tsp instant dried yeast

Crispbread toppings.
Crispbread toppings.

Crispbread Toppings:
1 tsp salt
1 tsp sesame seeds
1 tsp caraway seeds

❄️Here is our recipe video for additional instructions. For notifications of our video release click on the bell (lower left of the video) when you open up the video.

1. Heat the cream and water together until warm to the touch.

Water and cream in a pot.
Water and cream in a pot.

2. Mix the flour and salt in a large bowl. Add the yeast and stir.
3. Add the water mixture into the flour mixture.  Mix everything together to form a dough.

Mix flour mixture with warm water mixture.
Mix flour mixture with warm water mixture.

4. Knead the dough for 2-3 minutes.
5. Place the large ball of dough in a bowl, cover bowl with a cloth and leave the bowl somewhere warm for 20-30 minutes.

Cover the dough with a towel.
Cover the dough with a towel.

6. Preheat the oven to 450F.
7. Next roll the dough out using an ordinary rolling pin. Roll out a thin as possible circle, 8-10 inches in diameter.  Use a plate to cut out a perfect circle.

Use a plate to cut out a perfect circle
Use a plate to cut out a perfect circle.

8. Sprinkle on top of the dough with the salt, sesame seeds and cumin seeds.
9. Roll again the dough with the Swedish wooden rolling pin.  This will help the topping stick to the dough too.

Roll Swedish rolling pin over the dough.
Roll Swedish rolling pin over the dough.

If you do not have the Sweden rolling pin, you can make a pattern on the surface using a fork.

Prick the dough with a fork.
Prick the dough with a fork.

10. Bake at a degree of 450 F for 4 to 5 minutes.
11. Take the crispbread out of the oven.  Flip the bread to bake the other side.

Flip crispbread.
Flip crispbread.

Then bake the crispbread for 2 to 3 more minutes.

Serve these thin and crispy Swedish crispbreads “knäckebröd”with butter, cheese, or any savory spread.  🍽️

❄️We hope you  enjoyed our video and recipe! ❄️ Give us thumbs up if you like this video & subscribe for more videos. 👍👍 Thanks! Tak!

Strawberry Ricotta Cheese Crispbread with Honey & Almonds – Knäckebröd

Did you know that knäckebröd was invented in Sweden around 500 AD? In the 1800’s, crispbread became common to serve in the Nordic households.  In the Nordic countries Crisp bread is known as

  • Danish: knækbrød
  • Norwegian: knekkebrød
  • Finnish: näkkileipä
  • Icelandic: hrökkbrauð
  • Faroese: knekkbreyð
  • Swedish: knäckebröd, spisbröd, hårdbröd

Traditionally, crispbread is made of wholemeal rye flour, salt and water. There are many other kinds of crispbread including with wheat flour, spices, seeds and grains.  As well there are different thicknesses and shapes of crispbreads.

With my Danish family, we always have crispbread (in Danish knækbrød) in a kitchen cabinet.. It make sense as the crispbread can stay fresh for a long time. Traditionally, we have crispbread with a slice of cheese or jam for breakfast, lunch or snack.

Here is a modern way of serving crispbread almost like a fruit pizza. Cool ricotta cheese spread over a simple crispbread with fresh sliced strawberries and drizzled honey! Delicious to eat on a warm day.

Strawberry Ricotta Cheese Crispbread with Honey & Almonds Recipe

  • crispbread
  • ricotta cheese
  • strawberries
  • honey
  • sliced almonds
  1. First wash and remove the stems fresh strawberries.  Slice the strawberries in a vertical cut so it is long slice.
  2. Arrange crispbread into a circle. If you have rectangle crispbread then arrange the crispbread in a large rectangle. I like to have the circles or bumps on the crispbread facing up when arranging it.

    arrange crispbread in circle
    Arrange the triangle pieces of crispbread into a circle like a pizza.
  3. Add a tablespoon of ricotta cheese on each crispbread.

    crispbread ricotta cheese
    Place a tablespoon of ricotta cheese onto the crispbread.
  4. Ricotta cheese is easy and smooth to spread across the crispbread. Keep adding more ricotta cheese until all the crispbreads are completely covered.

    Spread ricotta cheese on the crispbread.
    Spread ricotta cheese on the crispbread.
  5. Top the crispbread with sliced strawberries.  Arrange the sliced strawberries as a circular pattern over the ricotta cheese.

    Arrange strawberries on crispbread.
    Arrange sliced strawberries on crispbread.
  6. Drizzle honey over the sliced strawberries.

    drizzle honey
    Drizzle honey over the strawberries.
  7. Sprinkle with almonds.

    sprinkle almonds
    Sprinkle sliced almonds over the sliced strawberries.
  8. Add mint leaves in the center for garnish.

Fresh sliced strawberries over ricotta cheese on crispbread is so refreshing especially during the summer. Love this no-bake style fruit pizza. The honey and sliced almonds gives an extra layer of sweetness and crunchiness too.

We hope you enjoyed our video and recipe! ❄️ Give us thumbs up if you like this video & subscribe for more videos. 👍👍 Thanks! Tak!

How To Make Swedish Cold Poached Salmon for Midsummer – Kall inkokt lax

Early in the summer, I usually get pansies.  Pansies is one of the first signs that Midsummer is around the corner. The colors are so beautiful and pop in my yard. So I have to get pansies. Then, I usually start planting seeds for other summer flowers such as Bachelor button, morning glory and marigolds. As well my perennial flowers starts appearing in my yard too.  So I usually have a nice assortment of flowers by the time we celebrate Midsummer.

Midsummer usually involves picking flowers in my yard, enjoying the warmer weather and eating great Swedish food with my family and friends.  This Cold Poached Salmon (Kall inkokt lax) is a Swedish classic for midsummer celebrations that is easy to prepare. This simple summer dish is perfect for picnics and outdoor dining as well.

Swedish Cold Poach Salmon Recipe:

Cold salmon ingredients
Ingredients to make the Swedish Cold Salmon


  • 2 salmon fillet
  • 6 cups of water
  • 1 tablespoon of salt
  • 3 tablespoons of white wine vinegar
  • 6 peppercorns
  • 1 lemon, sliced
  • 1 white small onion, peeled and chopped
  • 6 pieces of dill
  • 1 star anise
  • 2 bay leaves
    optional: add chopped carrots

See our recipe video to see how Karen Grete prepares the cold poached salmon dinner.


  1. Fill a big pot of 6 cups of water.
  2. Place all the marinade ingredients (salt, white wine vinegar, peppercorn peppers, lemon slices, chopped white onion, dill, star anise, bay leaves) in a large pot.

    cooking salmon in a pot
    Preparing the marinade in a large pot.
  3. Boil for 5 minutes.
  4. Keep the salmon as one piece. Leaving the skin on the fish makes
    it easier to remove the salmon from the pan in one piece.
  5. Scoring the skin enables the flavors to penetrate the fish.
  6. Put each salmon in the pot.
  7. Return to boil for 1 minute. Then turn off the heat.

    boiling salmon in the pot
    Boiling the salmon in the marinade.
  8. When cold enough, transfer to the fridge and leave to cool overnight.
  9. Then remove the salmon from the pot and let it drain a bit before
  10. Make sure to have already prepare the Swedish dill mayonnaise sauce. https://youtu.be/DEUH9bsI9Bw

On a plate place the cold salmon with summer potatoes a dallop of Swedish dill mayonnaise sauce and lemon.   I really enjoy asparagus which as a side dish but you could pick any summer vegetable or even a salad.

serving salmon on a plate
Enjoy the cold salmon dinner with fresh dill mayonnaise, summer potatoes, and a slice of lemon.

We hope you enjoyed our video and recipe! ❄️ Give us thumbs up if you like this video & subscribe for more videos. 👍👍 Thanks! Tak!

purple pansies
Purple pansies in the yard are the first sign of summer is here.