Rupjmaizes kārtojums (layered rye bread)

A Latvian layered dessert made of rye bread crumbs, whipped cream and varenye, a thick fruit preserve. The contrast between the brown bread and the light cream makes it a simple and very traditional end-of-meal treat.

30 min
4 servings
Medium
Budget-friendly
🇱🇻 Latvia

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Instructions

Slice the rye bread and lightly toast it in the oven at 160 °C for 10 minutes, or dry it in a pan with a little butter.
Once cooled, crumble the bread coarsely to get uneven crumbs.
Whip the crème fraîche with the icing sugar and vanilla until it holds soft peaks.
In glasses or bowls, spread a layer of bread crumbs, then a layer of varenye.
Add a layer of whipped cream, then repeat, finishing with the cream.
Decorate with varenye and toasted almonds, then chill for at least 30 minutes before serving.