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Rupjmaizes kārtojums – Latvian rye bread dessert
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Source: https://recipheon.com/en/recipes/desserts/rupjmaizes-kartojums-latvian-rye-bread-dessert
About this recipe
Rupjmaizes kārtojums is a Latvian dessert with thin layers of dark rye bread alternating with fruit and whipped cream. In this home version, fresh cranberries bring a distinct tartness, balanced by cream whipped with honey. Gently toasted bread smells of cinnamon and gradually absorbs the fruit juice as the dessert chills. You make it in six glasses, so the red, dark, and white layers remain visible when served. The key is to keep the bread layers thin and allow time in the refrigerator for the crumbs to soften.
Ingredients
For 6 dessert portions
200 g dark wholegrain rye sourdough bread, slightly stale, with the crust, without seeds, fruit, or spices
300 g heavy whipping cream, 36% fat, weighed and well chilled
300 g fresh cranberries, sorted, washed, and drained, without stems or damaged berries
50 g fine granulated white sugar, divided into 5 g for the bread and 45 g for the cranberries
40 g liquid honey
2 g ground cinnamon
Steps
Preheat the oven to 150°C with top and bottom heat. While it heats, weigh the ingredients and cut all the bread, including the crust, into small pieces, about 1 cm. Arrange them in a single layer on a baking sheet lined with parchment paper. Do not add fat. Allow about 10 minutes for weighing and cutting; the oven preheats at the same time.
Toast the bread on the middle rack of the oven for about 10–15 minutes, stirring once during toasting. The pieces should smell fragrant, become dry on the surface, and crumble easily, without burning. Transfer all the bread, including the small crumbs, to a wide plate and let it cool for about 15 minutes, until it is no longer warm. Meanwhile, prepare the fruit and whipped cream following the next two steps. If the bread is still warm, wait longer before assembling the dessert.
AI-generated Blend the sorted, washed, and well-drained cranberries with 45 g of sugar into a thick red mixture. Keep all the juice, skins, and seeds; do not press the fruit through a sieve and do not add water. You will use all of it for the fruit layers. Allow about 10 minutes for preparing this mixture while the bread cools.
Whip the cold cream in a bowl with a mixer. When it starts to thicken, gradually add all 40 g of honey and whip briefly until soft peaks form and hold their shape. Stop whipping before the mixture becomes grainy. This step takes about 5 minutes and can be done toward the end of the bread cooling. If the bread has not cooled yet, refrigerate the whipped cream until you assemble the dessert.
Pulse the cooled bread briefly in a food processor, or crumble it into small crumbs. Do not grind it into flour and do not sift it; keep every fine crumb. Mix with the remaining 5 g of sugar and all the cinnamon. Allow about 5 minutes for this step.
Prepare six clear glasses or dessert cups that hold about 250 ml. Fill them with a layer of cranberries, a thin layer of rye crumbs, and whipped cream, in that order. Repeat this sequence once more, finishing with a white cream layer. Divide all the fruit mixture, all the crumbs, and all the whipped cream evenly among the six portions. Do not press the bread down and do not arrange it in a thick, compact layer. Assembly takes about 10 minutes.
AI-generated Cover the dessert cups and refrigerate for at least 2 hours so the flavors combine and the crumbs absorb moisture from the fruit and cream. Serve cold, with one glass per portion. Allow about 2 hours and 55 minutes for preparation and the minimum chilling time; it will take longer if the bread needs more time to cool or the dessert needs more time in the refrigerator.
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