Danish Rye Layer Cake with Blackcurrant Sorbet
The traditional Southern Jutland cake table is both famous and infamous, and one classic is the Sønderjysk rye layer cake – Brødtort. In this modern twist, I’ve created a simplified version with just one layer of cake, cream, and a fresh take: Kastbergs Blackcurrant Sorbet replacing the usual blackcurrant jam. A cool and contemporary update to a beloved classic.
The chef's words
Andreas Brok-Hartvig
Andreas Brok-Hartvig is a trained chef, restaurateur in Fredericia, and the owner of Brok-Hartvig Studios, where he works as a concept and development chef as well as a consultant in the food industry.
Elements of the dessert
Kastbergs Blackcurrant Sorbet
Rye layer cake
Cream