Couldn't be arsed to translate it myself, so I just ran it through a translator:
Rugbrødslagkage (Layered Rye Bread cake)
100 g grated rye bread without seeds
100 g finely chopped hazelnuts
200 g of sugar
2 tsp. baking soda
2 tbsp. cocoa powder
2 tbsp. potato flour
½ l whipping cream
1 small glass of blackcurrant jam
Hazelnut flakes for decoration (optional)
Course of action
Divide the eggs into whites and yolks. Beat the yolks with sugar until they become light and airy, and now fold in the rye bread, hazelnuts, baking powder, cocoa powder and potato flour. Beat the egg whites until stiff, and carefully fold them into the batter in a few turns.
Put the dough in a greased spring form (approx. 24 cm) with baking paper at the bottom. Bake the bottoms at 180 degrees alm. oven/160 degrees hot air for approx. 45 minutes (the bases are ready when you can stick a meat skewer in the center of the cake and it comes out with no cake batter on it). Allow the kabebunden to cool before cutting them in half.
Whip the cream into whipped cream, place the bases together with blackcurrant jam at the bottom and half of the whipped cream. Put the second cake base on and spread the rest of the whipped cream over it. Finally, sprinkle with grated chocolate and possibly hazelnut flakes.