Rupjmaizes kartojums
Encyclopedia
Rupjmaizes kartojums is a traditional Latvian
dessert
based on the country's famous traditional dark rye
bread. Rupjmaizes kartojums is similar in appearance and construction to the trifle
of the British Isles, and is often called Sweet Rye Trifle, or Latvian Ambrosia
among English speakers. It uses Rupjmaize
dark rye bread rather than sponge cake.
Rupjmaizes kartojums is prepared in a clear glass trifle
dish, or parfait glasses, by first spreading a thin layer of jam or preserves on the bottom of the dish, then adding a thick layer of lightly sweetened vanilla-flavoured whipped cream, which is then in turn sprinkled with a layer of dark rye bread crumb mixture. These layers are repeated up to the top of the dish, when a final dollop of cream and sprinkling of the rye crumbs are added to enhance the dessert's appearance.
Rupjmaizes kartojums is made authentically with traditional Latvian dark rye bread, giving the finished dish a uniquely Baltic/Scandinavian flavor profile. The bread is finely grated and may be pan toasted. It is then flavored with cinamon and sugar. Swedish or Russian dark rye breads, and failing this, a dark pumpernickel
, are sometimes used in preparing the dessert by expats where Latvian breads are not available.
It is important to note that Latvian Dark Rye, and therefore the base of the dessert, is not the same as other types of rye bread popular in Western Europe and North America. These are typically mixed with a large proportion of wheat, and flavored with caraway and/or other spices and flavorings whereas Latvian Dark Rye is all rye and unspiced.
Raspberry strawberry and apricot are each favorite preserves for preparing Rupjmaizes kartojums among Latvians, as are the more peculiarly Latvian aronia, sea buckthorn, lingonberry, rose hip
, and red currant varieties.
When the dessert is prepared, it is chilled thoroughly, as over the course of several hours the flavor of the individual ingredients meld, the rye crumbs soften and absorb fruit and cream liquids, and the dessert gains a more cohesive texture. Often just before serving, fresh fruit, to match or compliment the variety of jam used is added to the top of the dessert to garnish as a festive flourish.
Rupjmaizes kartojums is an iconic Latvian food, and is considered a treasure of the national cuisine. It was the sweet chosen to represent Latvia in the Café Europe
initiative of the Austrian presidency of the European Union, on Europe Day 2006.
Latvia
Latvia , officially the Republic of Latvia , is a country in the Baltic region of Northern Europe. It is bordered to the north by Estonia , to the south by Lithuania , to the east by the Russian Federation , to the southeast by Belarus and shares maritime borders to the west with Sweden...
dessert
Dessert
In cultures around the world, dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, "to clear the table" and "to serve." Common Western desserts include cakes, biscuits,...
based on the country's famous traditional dark rye
Rye
Rye is a grass grown extensively as a grain and as a forage crop. It is a member of the wheat tribe and is closely related to barley and wheat. Rye grain is used for flour, rye bread, rye beer, some whiskeys, some vodkas, and animal fodder...
bread. Rupjmaizes kartojums is similar in appearance and construction to the trifle
Trifle
Trifle is a dessert dish made from thick custard, fruit, sponge cake, fruit juice or gelatin, and whipped cream. These ingredients are usually arranged in layers with fruit and sponge on the bottom, and custard and cream on top....
of the British Isles, and is often called Sweet Rye Trifle, or Latvian Ambrosia
Ambrosia
In ancient Greek mythology, ambrosia is sometimes the food or drink of the Greek gods , often depicted as conferring ageless immortality upon whoever consumes it...
among English speakers. It uses Rupjmaize
Rupjmaize
Rupjmaize is a dark bread made from rye and is considered to be the staple of the Latvian diet. It is used to make Rupjmaizes kartojums, a traditional Latvian dessert....
dark rye bread rather than sponge cake.
Rupjmaizes kartojums is prepared in a clear glass trifle
Trifle
Trifle is a dessert dish made from thick custard, fruit, sponge cake, fruit juice or gelatin, and whipped cream. These ingredients are usually arranged in layers with fruit and sponge on the bottom, and custard and cream on top....
dish, or parfait glasses, by first spreading a thin layer of jam or preserves on the bottom of the dish, then adding a thick layer of lightly sweetened vanilla-flavoured whipped cream, which is then in turn sprinkled with a layer of dark rye bread crumb mixture. These layers are repeated up to the top of the dish, when a final dollop of cream and sprinkling of the rye crumbs are added to enhance the dessert's appearance.
Rupjmaizes kartojums is made authentically with traditional Latvian dark rye bread, giving the finished dish a uniquely Baltic/Scandinavian flavor profile. The bread is finely grated and may be pan toasted. It is then flavored with cinamon and sugar. Swedish or Russian dark rye breads, and failing this, a dark pumpernickel
Pumpernickel
Pumpernickel is a type of very heavy, slightly sweet rye bread traditionally made with coarsely ground rye. It is often made with a combination of rye flour and whole rye berries. It has been long associated with the Westphalia region of Germany. The first written mention of the black bread of...
, are sometimes used in preparing the dessert by expats where Latvian breads are not available.
It is important to note that Latvian Dark Rye, and therefore the base of the dessert, is not the same as other types of rye bread popular in Western Europe and North America. These are typically mixed with a large proportion of wheat, and flavored with caraway and/or other spices and flavorings whereas Latvian Dark Rye is all rye and unspiced.
Raspberry strawberry and apricot are each favorite preserves for preparing Rupjmaizes kartojums among Latvians, as are the more peculiarly Latvian aronia, sea buckthorn, lingonberry, rose hip
Rose hip
The rose hip, or rose haw, is the fruit of the rose plant, that typically is red-to-orange, but ranges from dark purple to black in some species. Rose hips begin to form in spring, and ripen in late summer through autumn.-Usage:...
, and red currant varieties.
When the dessert is prepared, it is chilled thoroughly, as over the course of several hours the flavor of the individual ingredients meld, the rye crumbs soften and absorb fruit and cream liquids, and the dessert gains a more cohesive texture. Often just before serving, fresh fruit, to match or compliment the variety of jam used is added to the top of the dessert to garnish as a festive flourish.
Rupjmaizes kartojums is an iconic Latvian food, and is considered a treasure of the national cuisine. It was the sweet chosen to represent Latvia in the Café Europe
Café Europe
This article is about the event, for the Croatian novel see, Café EuropaCafé Europe, Café d'Europe or also Café Europa was a cultural initiative of the Austrian presidency of the European Union, held on Europe Day in 27 cafés of the capitals of the then 25 EU member states and the two countries...
initiative of the Austrian presidency of the European Union, on Europe Day 2006.