Rupjmaizes kārtojums – layered rye bread dessert

Ingredients

• 200 g dark rye bread without hard crusts
• 30 g butter
• 30 g sugar
• ½ tsp ground cinnamon
• 3 dl whipping cream
• 1 tsp vanilla sugar
• 180 g lingonberry or cranberry jam

Method

1. 1Crumble bread. Toast crumbs in butter over medium heat for 6–8 minutes, stirring often. Add sugar and cinnamon and cool completely.
2. 2Whip cream and vanilla sugar to soft peaks.
3. 3Layer crumbs, jam and cream in four glasses. Chill for 30 minutes before serving.