Entree: Latvia – Rupjmaizes kārtojums (Layered dessert of toasted dark rye bread crumbs, sweetened whipped cream, and berries)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

- 10 oz (280 g) dark rye bread (rupjmaize), crusts acceptable, torn into pieces
- 6 tbsp (85 g) unsalted butter
- 1/3 cup (67 g) granulated sugar for the crumbs
- 2 cups (480 ml) heavy whipping cream
- 1/3 cup (40 g) powdered sugar or confectioners' sugar, for sweetening cream
- 1 tsp (5 ml) vanilla extract
- 1 cup (240 ml) sour cream or plain quark
- 1 cup (320 g) lingonberry jam or tart berry jam (or 2 cups/250 g fresh mixed berries)
- Fresh berries for garnish (optional)
- Mint leaves for garnish (optional)

Instructions

1. Preheat oven to 350°F (175°C). Pulse the torn rye bread in a food processor to coarse crumbs or grate with a box grater. Melt butter in a large skillet over medium heat, add bread crumbs and 1/3 cup sugar, and toast, stirring frequently, until deep golden and fragrant, 8–12 minutes. Transfer to a bowl and let cool.
2. In a chilled bowl whip the heavy cream with powdered sugar and vanilla until soft peaks form. Fold in the sour cream or quark gently to create a slightly tangy, stable cream layer.
3. To assemble, spoon a layer of toasted rye crumbs into the bottom of individual glasses or one large trifle dish. Add a layer of whipped cream mixture, then a layer of lingonberry jam or fresh berries. Repeat layers (crumbs, cream, jam) finishing with a cream layer and a sprinkle of crumbs on top.
4. Chill at least 1 hour to allow flavors to meld. Garnish with fresh berries and mint before serving.