Rupjmaizes torte

Method

Cream the softened butter and caster sugar together until pale and fluffy, then beat in the eggs one at a time, incorporating each fully before adding the next. Fold the grated rye bread, cocoa powder, baking powder, vanilla extract, salt and chopped walnuts into the mixture, then gently fold in the soured cream until just combined. Divide the batter equally between two greased and lined 20cm round cake tins and bake at 180°C for 25-30 minutes until a skewer inserted in the centre comes out clean. Allow the cakes to cool completely in their tins before turning out onto wire racks. Whip the double cream with icing sugar until soft peaks form, then use this to sandwich the two cake layers together. Dust the top generously with additional cocoa powder and serve chilled or at room temperature.