Rupjmaizes kārtojums

Name: Rupjmaizes kārtojums
Prep time: 15 min
Cook time: 8 min
Total time: 1 h 23 min
Ingredients: 200 g rye bread, dark, dried and finely grated; 30 g butter; 3 tbsp sugar; 1 tsp cinnamon; 300 ml heavy cream; 1 tsp vanilla extract; 2 tbsp icing sugar; 200 g lingonberry jam; 20 g dark chocolate (70–85%), grated (optional)

Vegetarian

Layers of toasted, sweetened rye-bread crumbs, whipped cream and tart lingonberry or cranberry jam. A much-loved Latvian dessert that turns stale bread into something special.

Rupjmaizes kārtojums is a Latvian dessert, ready in about 1 hour 23 minutes and made with rye bread, heavy cream and lingonberry jam. It serves 6 and is rated beginner to cook.

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Prep: 15 min
Cook: 8 min
Rest: 1 h
Total: 1 h 23 min
Serves: 6
Level: Beginner
Calories: 382

Ingredients

6 servings

200 g Rye bread (opens in a new tab), dark, dried and finely gratedContains wheat, gluten
30 g Butter (opens in a new tab)Contains milk
3 tbsp (38 g) Sugar (opens in a new tab)
1 tsp (2.5 g) Cinnamon (opens in a new tab)
300 ml Heavy cream (opens in a new tab)Contains milk
1 tsp (4.5 g) Vanilla extract (opens in a new tab)
2 tbsp (15 g) Icing sugar (opens in a new tab)
200 g Lingonberry jam (opens in a new tab)Cranberry or blackcurrant jam also works.
20 g Dark chocolate (70–85%) (opens in a new tab), grated (optional)

Equipment

Method

1
Step 1
Toast the rye crumbs in the butter (opens in a new tab) with the sugar (opens in a new tab) and cinnamon (opens in a new tab), stirring, until crisp and fragrant. Spread out to cool completely.
- 8 min
- medium heat
- Frying pan / skillet (opens in a new tab)
2
Step 2
Whip the cream with the vanilla (opens in a new tab) and icing sugar (opens in a new tab) to soft peaks.
- 4 min
- Whisk (opens in a new tab)
How it looks · Photo: Katerina Holmes on Pexels
3
Step 3
In glasses, layer crumbs, jam and cream, repeating and finishing with cream. Top with grated chocolate (opens in a new tab) and chill for an hour so the crumbs soften slightly.
- 5 min

About this dish

Origin: Latvia · Commonly attributedSimilar rye-crumb desserts are made in Lithuania, Estonia and Denmark (øllebrød / bondepige med slør).Also popular in LithuaniaMore food from Latvia
Dish: Dessert · Desserts
Cooking method: Toasted, Whipped, No-cook
Taste: sweet & sour, creamy, earthy
Diet: Vegetarian (lacto-ovo)
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · Pork-free · Beef-free
Without the optional extras: No nut ingredientsWorked out from the ingredients. How labels work
Good for: Make-ahead · Budget-friendly
Cook more with: Rye bread · Heavy cream · Lingonberry jam · Butter · Sugar · Cinnamon
Techniques: Toasting · Spice roasting (dry-roasting) · Emulsification

Allergens

Contains: Milkfrom rye bread, butter, heavy cream, dark chocolate (70–85%)
May contain: Peanutsfrom dark chocolate (70–85%)
May contain: Tree nutsfrom dark chocolate (70–85%)
Contains: Wheatfrom rye bread
Contains: Glutenfrom rye bread
May contain: Soyfrom rye bread, dark chocolate (70–85%)
May contain: Sesamefrom rye bread

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

382 kcal per serving

Estimated

1 serving ≈ 132 g · recipe makes 6

Where the energy comes from

Protein 5%
Carbohydrate 41%
Fat 54%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	382 kcal	291 kcal
Protein	4.6 g	3.5 g
Carbohydrate	40.2 g	30.5 g
Net carbohydrate	37.6 g	28.6 g
Sugars	22.1 g	16.8 g
Added sugars	20.4 g	15.5 g
Fibre	2.5 g	1.9 g
Fat	23.3 g	17.7 g
Saturated fat	14.3 g	10.9 g
Trans fat	—	—
Cholesterol	67 mg	51 mg
Sodium	249 mg	189 mg
Salt equivalent	0.6 g	0.5 g

Vitamins & minerals per serving

Potassium: 116 mg
Calcium: 64 mg
Iron: 1.2 mg
Magnesium: 18 mg
Vitamin A (RAE): 240 µg
Vitamin C: 1 mg
Vitamin D: 0.8 µg
Vitamin B12: 0.1 µg
Folate (DFE): 53 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: dark chocolate (70–85%).
Lingonberry jam: Sweetened canned cranberry sauce (FDC 173961) used as a stand-in; lingonberry preserves are a close relative with similar sugar content.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Use proper dense, slightly sweet Baltic-style rye; light rye loaves give a weaker flavour.

Storage

Eat within a day; the crumbs gradually soften.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 27 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Rye bread, dark, dried and finely grated200 g
Butter30 g
Heavy cream300 ml · 300 g

Used in steps 1, 2

Reviews & corrections

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