Celebration cake from rye bread, hazelnuts and Valio Alma wild strawberry quark cream

This cake is very appropriate for celebrating anniversary of Estonia, because it is made from rye bread, what is usual everyday food for us. Why not to use this familiar bread to make celebration cake?  😊

Cake layer ingredients:
100 g black rye bread (dry bread in oven and make a fine breadcrumb in food processor)
110 g hazelnuts (crushed)

5 eggs (M size)

160 g sugar

1 tsp baking powder

Cream ingredients:

100 g Alma cream 35%

200 g  Valio Viola lactose free fresh cheese 200g

300 g Alma wildstrawberry quark cream 300g

80 g sugar

dried strawberries, crushed

For decorations: strawberries, wild strawberries, dried strawberries (whole) and thyme.

Heat oven to 220 C.
Whip eggs with sugar until you get strong foam.
Add rye bread crumbs, crushed hazelnuts and baking powder, what has been mixed before.

For cream whip cream with sugar, add quark cream and fresh cheese. Whip you will get the even foamy cream.

Easiest version - square cake.
Put dough into baking plate covered with baking paper. Bake 5-6 minutes in 220 C and lower the oven temperature and bake more at 175 C for 5-7 minutes. Cool.
Cut the cake edges straight and cut it into four even size pieces. Spread cream and sprinkle dried and crushed strawberries between each layer (on the top of cream).

Decorate cake with berries and thyme. Let cake stand in freezer overnight. 
If you want to make round cake, then you need to bakefor layers in round cake form (diameter 16 cm).

Recipe is made with Valio Eesti AS-iga