Latvian rye bread truffle

IMAG2179There are so many recipes out there that I have tried yet never have I gone back to the roots with desserts. Latvian rye bread truffle is one of the most popular desserts that I don’t think I have ever tried but as I recently came into a possession of a rye-bread, I thought it is time to change that.

For those of you who are dessert savvy, probably your result will be much more like a truffle, but, hey, this is my first attempt and in the end it is the taste that counts a bit more than the appearance. And it did score well with the Belgian family on the taste side, so a better presentation is left for the next time 🙂

What would you need if you’d ever like to make this (for 4 people). N.B. amount of ingredients is approximative, I just added, tasted and added more if needed.

  • rye-bread (I used 7 slices)
  • 4 tbsp brown sugar
  • a dash of vanilla
  • a dash of cinnamon
  • 10 tbsp of frozen fruit
  • 200ml double cream
  • 2tbsp white sugar
  • 4 tbsp powder sugar


  1. Put the rye-bread in a food processor and grind it to a breadcrumb consistency. then toast it on a pan with brown sugar, vanilla and cinnamon until crunchy (taste the deliciousness from time to time and add some more ingredients if necessary). Put aside and let it cool
  2. Whip the cream with powder sugar
  3. Put the frozen fruit in a pan together with white sugar and heat until a bit of liquid starts coming out (approx 5min)
  4. Now, the real truffle specialists would make several layers: bread, berries, whipped cream, i just did 1 of each (I know, I know, I shouldn’t probably be calling it a truffle) and topped it off with some more of those breadcrumbs
  5. Leave the dessert in a fridge for at least 3 hours (so it can soak up all the juice) before serving.

I was surprised that the result turned out so familiar in a sort. The taste reminded me a bit of tiramisu. But then again, no… it tasted like Latvia.


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