Traditional Ray Bread Cake

- Latvian traditions and love for simplicity - 

Endless experiments and ways to show your creativity, is one of things why I love cooking and baking so much. Kitchen is place where I can forget everything that has been worrying me all day, week or even longer. That’s how most of my recipes have been born. So as the cake I’m going to show you today.

Little backstory about ray bread. In Latvia, where I’m from, we love pretty traditional and at least in our minds basic things. At every grocery store you will find wide selection of ray bread, which has long history in our culture. True ray bread in our minds is really dark, almost black and pretty sour. Ray bread is popular thing to use in traditional Latvian cuisines. 

Back to the cake recipe! 

Directions

Cake: 

Preheat oven to the 180^o C. In large mixing bowl mix together egg yolks and sugar, when mixed add cinnamon and bread crumbs, fold in. In separate bowl, using electric mixer, beat egg whites till they are fluffy. Add egg whites to first bowl and fold in to the mixture.

Grease two 20cm cake tins. Divide cake mix in both cake tins. Bake for 15 -20 minutes. When ready let them cool down for 10 -15 minutes.

Filling:

For cream, simply mix together Mascarpone, sour cream or Greek yogurt and powdered sugar. For second part of filling, in small sauce pan boil berries, when they are boiling blend them, till something similar to jam or sauce. Let them cool for 10 – 15 minutes. When everything is cooled make layers - cake, cream, berry sauce an again cake. Decorate with leftover cream and berries.

ENYOY!