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Four glasses of Latvian rye crumb dessert with visible dark crumb and cream layers topped with lingonberry jam

Latvian Rye Crumb Dessert (Rupjmaizes Kārtojums)

A no-bake Latvian layered dessert of toasted rye breadcrumbs, whipped cream, and lingonberry jam. Simple, fast, and genuinely distinctive.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Rye crumb layer
  • 200 g dark rye bread, crust removed, torn into chunks day-old works best
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar
Cream layer
  • 300 ml heavy whipping cream, cold at least 35% fat
  • 2 tbsp powdered sugar adjust to taste
  • 1 tsp vanilla extract
Jam layer
  • 150 g lingonberry jam or whole-berry cranberry sauce

Method
 

Make the rye crumbs
  1. Pulse the rye bread chunks in a food processor until you have coarse crumbs, about the size of small peas. Don't over-process into fine powder.
  2. Heat a large dry skillet over medium heat. Add the crumbs and toast, stirring often, for 4-5 minutes until they smell nutty and feel dry.
  3. Add the butter and brown sugar. Stir continuously for 1-2 minutes until the crumbs are coated and turn a shade darker. Watch closely - they can burn fast.
  4. Spread the crumbs onto a plate or tray in a single layer. Leave to cool completely, at least 15 minutes.
Whip the cream
  1. Pour the cold cream into a chilled bowl. Add the powdered sugar and vanilla extract.
  2. Whip with a hand mixer on medium-high speed for 2-3 minutes until soft-to-medium peaks form. The cream should hold its shape but still look silky, not grainy.
Assemble and chill
  1. Spoon a layer of rye crumbs into the base of four glasses, about 3-4 tablespoons each.
  2. Add a layer of whipped cream (about 2-3 tablespoons), spreading it gently to the edges.
  3. Spoon about 1 tablespoon of lingonberry jam over the cream and spread lightly.
  4. Repeat the layers once more, finishing with a small spoon of jam on top. Add a pinch of crumbs over the jam if you want a visible crunchy garnish.
  5. Cover the glasses with plastic wrap and refrigerate for at least 45 minutes before serving.

Notes

The crumb texture on day one is crunchy and distinct. By day two it softens into something more like a moist cake layer - both versions are worth trying. Taste your lingonberry jam before assembling and adjust the cream sweetness accordingly.