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.


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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.

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How to Make Danish Caramel Pudding – Karamelbudding

Over the years it became in fashion to make various cold puddings including this delicious Danish caramel pudding in Denmark.  This old fashioned Danish dessert dates back to the 1700’s in Denmark.  In the very old Danish cookbooks the dessert was referenced as “Brændt Craim” or Burnt Cream.  In the 1800’s, the dessert was referred to as Karamelbudding or Caramel Pudding in the Danish cookbooks. It is interesting to see that the name was updated over the years.

When I was growing up in Denmark, this delicious dessert was very common to serve. The Danish Caramel Pudding was written in cookbooks, served in restaurants and made in Danish homes. My guess because once refrigeration was in homes and restaurants then it was easy to make this dessert. Prior to the refrigerators Danes used iced-boxes which was a big wooden box with a metal clad and a big cube of ice.  So dairy was delivered daily from milkmen.

Below is a traditional way to make the Danish Caramel Pudding.


  • 2 cups of light cream
  • 4 Eggs and 1 egg yolk
  • 1 tablespoon of vanilla extract
  • 1 tablespoon of sugar
  • 1 cup of sugar
  • 1/4 cup of water
  • whipped cream for decoration
  • almonds for decoration
  • fresh mint & red currants for garnish

See our YouTube video for recipe instructions.

I remember my mom making this traditional Danish dessert in the kitchen.  My mother made the caramel pudding in advanced either the night before or early in the morning. This is because the dessert has to cool down before serving.  So I suggest that you give yourself enough time to make this dessert.


Make the caramel first in the pan.

  1. Pour both the sugar and add the 1/4 cup of water into the frying pan. Keep stirring the sugar to avoid the sugar from burning. Keep the stove at the lowest temperature. As soon as the sauce starts browning and melted sugar reaches a nice amber color, turn off the stove.
  2. Next heat up either a mold, cake pan or a bundt pan so it is warm.  I am using a bundt pan because traditionally this pudding has center for the whipped cream.
  3. Recommend to use your oven mitts and pour the warm caramel into the warm mold. Swirl the mold. Tilt the mold to coat the bottom and sides evenly.
  4. Set the mold aside.  The caramel will harden while we make the custard.

Next make the custard

  1. Preheat oven at 325F.
  2. Pour the cream into a pot. Mix in the sugar. Add the vanilla to the cream.
  3. Next add the 4 eggs with the egg yolk in the same bowl. Whip the egg yolk and eggs. Add the warm cream into the eggs a little at a time. If you pour the cream into the eggs too quickly, the eggs will curdle!
  4. Pour the cream egg mixture into the cooled down mold.
  5. Fill a roasting pan up with water & up to about 1/3 of the mold. Place mold in the water bath. Cover the mold with parchment paper.
  6. Bake for 45 minutes.
  7. If you have time, let it cool and stick in the fridge overnight.
  8. Turn the mold carefully upside-down on a plate. Allow the dessert to cool down to room temperature.
  9. Serve chilled. Before serving the pudding decorate with almonds.


Before serving add in center whipped cream, red currents, mint leaf. If your pudding does not have a center for the whipped cream, do not worry. Just add the whipped cream on top of the pudding.  Or let your guests add whipped cream on their plate if need be.  It still tastes good.


If you do not have much time to cool down the dessert, it does taste good warm too.  But traditionally this Danish dessert is served cold.

Serve with a glass of milk, tea or coffee.  Skål! This is a delicious cool dessert to enjoy.

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

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Knækbrød – Crispbread

We always had Knækbrød or crispbread in the kitchen cabinet. It is a hard bread that does not go bad or stale as quickly as standard bread.  So if you run out of fresh bread, it is nice knowing that the crisp bread is in the kitchen cabinet. Knækbrød is a great alternative to have for either breakfast, lunch snack or dinner. 
This crispbread recipe is a treat for me to make.  It is very easy to make. I love tasting all sorts of seeds every time I take a bite. Plus, I can customize the crisp bread with all sorts of seeds if I want to.
  • 1/2 cup sunflower kernels
  • 1/2 cup pumpkin seeds
  • 1/2 cup sesame seeds
  • 1/2 cup hemp seeds
  • 1/2 cup flax seeds
  • 1/2 cup oatmeal
  • 9 oz ryeflour
  • 3/4 cup water
  • 1/2 cup olive oil
  • 2 tsp salt
  • 1 tsp baking powder
See our video to see how Karen Grete make Knækbrød
  1. Mix all the seeds, add rye flour mixed with salt and baking powder. 
  2. Add water and oil and mix for 2-3 min. 
  3. Finish mixing by hand on a floured surface and divide it into 2 portions. 
  4. Roll it out between parchment paper.  
  5. Place it on a buttered and floured baking sheet and cut it with a knife to aprox. 1.5″ x 3″ (4cm  x 7.5cm)
  6. Bake it at 400F for approx. 15 min.
We suggest to butter the crisp bread.  However there are all sorts of toppings to add such as preserves, honey, cheese and cold cuts.

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Danish Flag Cake Recipe – Dannebrogskage

The Danish Constitution Day is on June 5th this year.  So we thought it would be fun to make a two layer Danish Flag Cake with custard, raspberries and plenty of whipped cream in celebration.  Dannebrog is the name of the Danish flag and it is the oldest in the world.


  • 1 1/3 cup flour
  • 1 cup sugar
  • 1/4 cup milk
  • 6 oz or 1 1/2 stick butter
  • 4 eggs – seperated, egg whites beaten stiff
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • custard
  • raspberries
  • whipped cream
  • frosting
Beat butter and sugar, add 4 egg yolks. Add milk w/vanilla extract. Add flour mixed with baking powder. Beat 4 egg whites stiff and add it to the mixture. Bake in pan greased with butter and flour at 425F for approx. 15 min.

Cut cake in half, add custard between the two layers. Add frosting to top layer and place raspberries to form flag with whipped cream forming a cross.

  Enjoy a slice of cake with a cup of coffee.

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Swedish Princess Cupcakes – Svenska Prinsesstårta Cupcakes

The Swedish cupcakes is full of custard, jam, marzipan and loads of whipped cream!  You will definitely get a mouthful to enjoy!

 Cupcake Ingredients 

  • 1 1/2 cup of flour
  • 1 cup of sugar
  • 1/2 cup of milk
  • 1 1/2 teaspoon of baking powder
  • 1 teaspoon of vanilla extract
  • 2 eggs
  • 8 tablespoons of butter

Bake cupcakes at 375 F for about 20 minutes

Cupcake Filling

  • custard can be made the day before (see our video to make it homemade)
  • whipped cream
  • raspberry jam

Marzipan and Marzipan Flower ingredients

  • 1 pound of almond paste
  • red, yellow and greed food coloring
  • 2 tablespoons of powder sugar
  • 1 tablespoon of honey

The marzipan and marzipan flowers can be made the day before


See our YouTube video to prepare the Swedish Princess Cupcakes.
The cupcakes needs to be refrigerated until served. Ideally the cupcake should be eaten the same day it is made.

Hope you enjoy the bright green cupcakes with the adorable marzipan roses.  You might want to make these during Prinsesstårta week.

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