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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

10 oz (280 g) dark rye bread (rupjmaize), crusts acceptable, torn into pieces (estimated edible portion: 9 7/8 oz (280 g))
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 (confectioners' sugar), for sweetening the cream
1 tsp (5 ml) vanilla extract
1 cup (240 ml) sour cream (selected from the listed options)
1 cup (320 g) lingonberry jam (selected from the listed options) (estimated edible portion: 11 1/4 oz (320 g))
Fresh berries, for garnish (optional; amount not specified)
Mint leaves, for garnish (optional; amount not specified)

Show original ingredient measurements

10 oz (280 g) dark rye bread (rupjmaize), crusts acceptable, torn into pieces (estimated edible portion: 280 g)
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 (confectioners' sugar), for sweetening the cream
1 tsp (5 ml) vanilla extract
1 cup (240 ml) sour cream (selected from the listed options)
1 cup (320 g) lingonberry jam (selected from the listed options) (estimated edible portion: 320 g)
Fresh berries, for garnish (optional; amount not specified)
Mint leaves, for garnish (optional; amount not specified)

Instructions

1. Pulse or grate the torn rye bread into coarse crumbs.
2. Melt the butter in a large skillet over medium heat. Add the rye crumbs and granulated sugar. Toast, stirring frequently, until deep golden and fragrant, 8–12 minutes. Transfer to a bowl and let cool.
3. In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla until soft peaks form. Gently fold in the sour cream until combined.
4. Layer the toasted rye crumbs, whipped cream mixture, and lingonberry jam in individual glasses or one large trifle dish. Repeat the layers, finishing with a layer of cream and a sprinkle of crumbs.
5. Chill for at least 1 hour to allow the flavors to meld. Garnish with fresh berries and mint leaves before serving, if desired.