Rye bread layer cake

This layer cake has followed us for many years, at Jeanne d'Arc Living. We got it the first time when our employee Karen, who retired when she turned 80, brought it to us one day at work. Since then it has been made really many times and it is among one of the most popular cakes, on Cafe Moulés where I also work on and off.

Layer cake bases:

4 egg yolks
4 egg whites
250 g sugar
125 g grated rye bread without kernels, (we use the leftovers we have, also with kernels, it works fine)
1 tablespoon of flour
1 tablespoon potato flour
1 teaspoons baking powder
1 tablespoon cocoa
60 g chopped nuts

Filling:

1/2 l cream
Possibly a few tablespoons of good jam

Decorations;

200 g of short ribs, or fresh berries, whatever you can get
100 g chopped chocolate  

Here's how you do it:

Put the rye bread in a mini chopper, so it will be finer if there are kernels in it. Beat the egg yolks and sugar white. Carefully fold in the rest of the ingredients, with the exception of the egg whites, which are whipped stiff and folded into the batter at the end. Divide the dough into two springform pans. Bake at 200 degrees for 15 minutes on the bottom rack. Allow the bases to cool completely. Whip the cream and add, if necessary. jam. Spread the foam between the layers and on top of the cake. Garnish with berries and chocolate.