Rupjmaizes Kārtojums

Ingredients

• 300 g dark Latvian rye bread, stale
• 60 g caster sugar
• 1 tsp ground cinnamon
• 30 g butter
• 400 ml double cream
• 200 g thick soured cream
• 3 tbsp icing sugar
• 1 tsp vanilla extract
• 300 g cranberry or lingonberry jam
• 2 tbsp dark rum
• 20 g dark chocolate

Before you cook

• Cut the crusts off the rye bread.
• Blitz the bread into coarse crumbs in a food processor.
• Chill the mixing bowl and whisk for the cream.

Steps

1. Melt the butter in a wide frying pan over medium heat.
2. Add the rye crumbs and the caster sugar.
3. Toast the crumbs for eight minutes, stirring constantly, until they smell nutty and feel dry.
4. Stir in the cinnamon and cook for thirty seconds more.
5. Spread the crumbs on a plate to cool completely.
6. Whip the double cream with the icing sugar and vanilla to soft peaks.
7. Fold the soured cream into the whipped cream.
8. Stir the rum into the cranberry jam to loosen it.
9. Spoon a third of the cooled crumbs into the base of a glass bowl.
10. Spread half the cream mixture over the crumbs.
11. Dot half the jam over the cream.
12. Add another third of the crumbs in an even layer.
13. Spread the remaining cream on top.
14. Dot over the rest of the jam.
15. Finish with the last of the crumbs.
16. Cover the bowl and chill it for at least four hours.
17. Grate the dark chocolate over the top just before serving.