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Tag: sweet

Saturday chocolate banana pancakes and the week that passed

Saturday chocolate banana pancakes and the week that passed

Saturday morning,  sunshine through my window, chocolate banana pancakes, coffee in front of me and workout plans on my mind. This is how my weekend started. Pancakes and chocolate, what is not to like? I have the benefit of being home alone this weekend as […]

Apple oat muffins perfect for your lunch box or afternoon tea session

Apple oat muffins perfect for your lunch box or afternoon tea session

I sincerely hope everyone has had a wonderful weekend. We spent it recharging our batteries by seeing friends, working out, reading, chilling on the couch and enjoying each others company. Of course we also meal prepped a bit, so salmon lasagna and this recipe was […]

Birthday Rye Bread Cake

Birthday Rye Bread Cake

This past weekend it was my mom’s birthday. This needed celebration, and not in the low carb kind of way. Mom had invited the entire family, and the day was incredible. For afternoon tea with had kartoffelboller (potato buns), flødeboller (cream puffs), and rugbrødslagkage (Rye Bred cake). For dinner we had Honey Glazed Salmon, with a edamamme/ strawberry salad. The day was perfect!

Rye Bread Birthday Cake

Not the traditional kind of cake, but very easy to make. It mixes the sweet and the savory flavors and does not feel heavy in your stomach. We had 5 kids at the birthday, and 4 of them licked their plates when they had a piece. So trust me when I say… Rye bread does belong in this cake!(!!) Also, this is a 2-day cake. So plan on making the base of it the day before serving it 🙂





The Goodies:


  • 5 organic eggs (split the yolk and whites)
  • 250 gr cane sugar
  • 200 gr grated rye bread (not fresh and without any seeds)
  • 2 tbsp good quality cocoa

Raspberry Sauce

  • 250 gr fresh raspberries
  • 1 tbsp honey (can be left out)
  • 40 gr cane sugar


  • 4 dl whipping cream
  • 50 gr chopped mixed nuts (walknuts/ hazelnuts)
  • 50 gr chopped 70% dark chocolate

The How:

Day 1

  1. Whip the egg whites totally stiff and turn in the cane sugar
  2. Mix in the egg yolks, one at a time
  3. Grate the bread
  4. Mix the bread with the cocoa and turn it in the egg white mixture
  5. Put parchment paper in a 22 cm springform and put the dough in this
  6. Bake the cake at the bottom of the oven for approximately 1 hour at 160°C (it is ok if the cake “collapses” a bit)
  7. Leave the cake for the following day

Day 2

  1. Mash the raspberries with a fork and add honey and sugar to it
  2. Spread on top of the cooled cake
  3. Whip the whipping cream and spread on the top and sides of the cake
  4. Decorate with chopped nuts and chocolate


We chose to put flags on the cake, because that is what we do in Denmark. It is an odd tradition, but whenever it is someone’s birthday, it is how we celebrate them. We love our Danish flag! This cake is not too sweet, but perfect for a cup of coffee. It is also in no way healthy, but not everything has to be. This cake can serve about 8-10 people, and can be kept in the fridge a couple of days. Enjoy!


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