👨‍🍳 Instructions

1. 1

   Cut slices of rye bread into cubes. Toast them in the oven at 180°C (350°F) until crisp, or toast in a dry pan. Rotate them from time to time.

   💡 Tip: Using stale bread is even better.
2. 2

   Place the toasted bread cubes in a pot and pour over boiling water until the bread is covered. Cover with a plate and let it soak for 25-30 minutes.

3. 3

   Once the bread has cooled slightly, grind it in a meat grinder or blend it into coarse crumbs.

   💡 Tip: Ensure the bread is not too wet before grinding.
4. 4

   In a separate bowl, whip the chilled sweet cream with 1 tablespoon of sugar until stiff peaks form.

   💡 Tip: Make sure the cream is well chilled for best results.
5. 5

   In a deep dish or several small dessert cups, begin layering: start with a layer of the ground rye breadcrumbs, followed by a layer of blackcurrant or cherry jam, then a layer of whipped cream. Repeat these layers until all ingredients are used, finishing with a layer of rye breadcrumbs.

   💡 Tip: You can also add chopped dried fruits and nuts between the layers for added texture and flavor.
6. 6

   Cover the dessert and refrigerate for at least 2 hours to allow the flavors to meld.

7. 7

   Serve chilled, optionally garnished with fresh fruit, a dollop of extra whipped cream, or a sprinkle of cinnamon and grated chocolate.

   💡 Tip: This dessert tastes best after chilling, allowing the bread to soften and absorb the flavors.