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Name: Rupjmaizes kārtojums
Total time: 8 h 40 min
Yield: Serves 6
Cuisine: Latvia
Ingredients: 400 g dark rye bread; 40 g unsalted butter; 60 g brown sugar; 1 tsp ground cinnamon; 500 ml heavy cream; 40 g powdered sugar; 1 tsp vanilla sugar; 250 g cranberry jam

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Latvia8 h 40 minServes 6déjà cuisiné

Rupjmaizes kārtojums

Ingrédients8

dark rye bread400 g
unsalted butter40 g
brown sugar60 g
ground cinnamon1 tsp
heavy cream500 ml
powdered sugar40 g
vanilla sugar1 tsp
cranberry jam250 g

céréalelaitier et œufépice et saucefruit

Préparation

Dry the rye bread until crisp, then crush it into coarse crumbs.
Melt the butter in a pan, add the crumbs, brown sugar, and cinnamon, and toast until fragrant and slightly caramelized. Let cool.
Whip the cream with the powdered sugar and vanilla sugar until soft peaks form.
In a serving dish, layer half the crumbs, half the jam, and half the cream, then repeat, finishing with cream.
Cover and chill for at least 8 hours so the crumbs soften into a cake-like texture.
Serve cold, spooned into bowls.