Breadcrumb Dessert
Breadcrumb Dessert
Have you ever tried to take a dessert to a picnic? We all know how treacherous summer sun melts ice cream, and lack of careful packing crushes brittle cakes. Try a simple, but very practical idea – desserts in jars. They can be firmly closed by screwing the tops on, all you‘ll have to do is organize them nicely in the basket and not forget the teaspoons. Black rye bread crumb dessert will surprise you. We guarantee that no one who tastes it will be able to guess what this sweet cinnamon dessert soaked in cream cheese and jam duo is made of. It‘s moist, fresh, sweet and popular with children. Can there be a better option?
Bread Crumb Dessert
4 servings
- 300g fresh black rye bread
- 30g butter
- 100g sugar
- 2 tsp. cinnamon
- 300g lean cottage cheese
- 200g 30% fat sour cream
- 1 tbsp. vanilla sugar
- 250ml cranberry or lingonberry jam
Cut the bread into slices, rip them into pieces and rub them with your fingers including the crust into crumbs.
Melt the butter in a large frying pan, add crumbs, add 50 grams of sugar and cinnamon. Stir and fry for 5 minutes while constantly stirring. Take the pan of the heat and leave to cool.
Run cottage cheese through a sieve. Beat it with sour cream, remaining sugar and vanilla sugar in a large bowl.
Layer the dessert in glasses or little jars: pour a layer of crumbs, add a layer of cheese mixture and a layer of jam. The top layer should be the cheese mixture.
If using jars, screw the tops on, if glasses – cover them with a cling film. Refrigerate for at least 3 hours or preferably overnight.
This dessert is delicious both refrigerated and at room temperature. Keep refrigerated and consume within three days.
