Recipe 🍓 Ingredients: 200g dark rye bread (without caraway or other seeds) 2 tbsp sugar 2 tbsp butter Cream: 250g mascarpone (or whipped cream) 250g sour cream 2 tbsp sugar Vanila Strawberries or other berries Method: 1. Cut the bread into small cubes, or pulse it in a food processor. On medium heat toast it with the sugar and butter for about 6 minutes until the sugar has melted and bread has started to become slightly crispy. 2. In a medium sized bowl add all the ingredients for the cream and mix it well. If you’re using whipped cream, whip it first before adding other ingredients. 3. Mash or blend the strawberries into a puree. 4. Start layering the trifle by first adding 1 tbsp of cream to cover the bottom, evenly distribute the bread, berries, cream and repeat. Cover with cling foil and put it in the fridge for at least 3 hours for the bread needs to soften and absorb the moisture and the cream to solidify.
@@stilllookingfortreasure Nah, the recipe is correct *you're just green and making simple mistakes* - this creator does a stand out job sharing genuine recipes, however I also understand how commonplace wrong recipes are, no hard feelings stranger (｡•̀ᴗ-)✧ *The recipe calls for a selection of berries* what was poured in was Rote Grütze you can think of it as a hybrid cherry coulis-compote, biasing to the compote side texturally. Aaaaaannnd don't worry, I hear you going who or what is compote, I gotchu Compote is a fun and easy, fresh syrup with a hint of tart. To make about 2 - 2 ¾ cups of compote Grab: 500g/1.1lb of berries, ⅓ cup + 1 tbsp sugar, 1 ½ tbsp lemon juice, 1 ½ tsp cornstarch & 1 tbsp water (to add to starch). A) throw the berries, sugar, lemon juice in a pan, medium heat B) mix cornstarch slurry in a seperate bowl C) at about 6 minutes the berry mixture should have softened as it cooked, add cornstarch mixture to pot and thoroughly mix for two minutes D) Remove pot from heat and let cool (it thickens as it cools) *Boom* you now can make fruit syrup, compote and coulis. A key ingredient in making stand out desserts! Enjoy your tasty dessert, this one is really something special
As someone from a baltic country, that statement sounded completely normal. Only when I read your comment did I realise it probably isn't to most people 😂
Estonian here.. i have had one with whipped cream with curd, and spiced apple mash and rye/black bread crumbs on top.. love this. Had this at high school. ☺️♥️
not even exaggerating, i broke down into tears seeing a baltic recipe represented on shorts without having to look for it. never stop what you’re doing, sharing our culture is so important ❤
Here in Estonia we often make a sweet dish with rye bread, bread soup which is just some black bread thats been boiled with some water and after a bit of sugar added, can add some spices as well and then served with whipped cream or sour cream
I don't know if Estonian bread soup is the same as Latvian bread soup but either way it's my favorite thing. I'm sadly in the UK now but any time i visit I bring back loads of ready mixes of the stuff
Latvian bread soup is pretty much the same as Estonian, but ours is bread, boiled with dried fruit - raisins, prunes, apricots. Very un-appetising looking and very, very delicious. With a whipped cream on top. ❤
I enjoy seeing you pop up in my recommendations! there's a lot of channels featuring asian cuisines (& i'm also SEAsian) so it's a breath of fresh air seeing a creator making european dishes (if that makes sense?)
In Denmark we have a ryebread porridge (øllebrød) which is topped with a bit of whipped cream (and optional sugar) and it gives you that sweet and hearty sensation of tradition
Girl your recipes 😭😭😭 I am obsessed! Love love love love rye bread and I’m actually sorry to say I’d never thought to use it for a dessert; so this is a revelation! 👀 plus I always have sour cream in the fridge, always 😂 was only just recently looking for ways to use it in desserts 😂
I wish I could give you a loaf of Icelandic volcanic rye bread - it's a savory and sweet rye bread baked in a steel box under hot volcanic ash or near thermal vents. It's really really difficult to replicate outside of active volcanic zones. It pleases both the Scandinavian and Baltic ancestors tho
The traditional Latvian recipe is a bit different, it uses dry bread crumbs, whipped cream and cranberries or lingonberries. This version does look delicious though.
@@ЮрийКастро-м5вя, например, из Литвы, и очень удивилась рецепту литовского макового молока... Пришлось загуглить и убедиться, что да, это правда традиционное блюдо! Видимо, оно просто менее известное, а у меня в семье не было достаточно литовцев, чтобы знать малоизвестные рецепты, культурные тонкости и так далее. Оказывается, иногда родиться и жить в стране недостаточно, чтобы это знать.
I am from America, though, one of my favorite desserts growing up, and even now, is from a local diner that had a blackberry sour cream pie. I've never come across anything like it before; and this recipe gives that same vibe, for sure. I'm gonna be moving away from my hometown, in a few months, and I don't know when I'll be back; so, thanks for the reminder -- that way, I can get my fill of it, before I move, lol.
Oh my goodness, I would eat this in a heartbeat! ❤ And YES, sweetened sourcream = incredible. One of my aunties always makes a cake for New Year's Eve, It's like a biscuit layer cake with chocolate cream and a sweet sourcream. It's truly something!
I will try it because i have the ingredients ❤ will give my opinion after i finish Update: I tried it, it was VERY yummy and my grandma and mum really liked it!! The only difference i did was use blueberry jam because i did not have strawberry but it was really good id recommend
I always eat sour cream sprinkled with sugar n slices of banana mixed just like I did as a child with my grandmum!!! also cheese blintzes next to dollops of sour cream n apple sauce yummmy-ness!!! I miss you dearly, my nonnie🍀 ❤️🕯❤️
@ I am no expert, but as a fellow Latvian I can point about the differences in density, flavor and type of flour used. Latvian rye bread is darker in color, I just assume rye flour is not typically diluted with wheat flour like its often done with German breads. So with that, the content of malt is much higher, hence why it can caramelize better. The texture is also a bit more chewy and dense than typical white bread. Hope that helps!
Not all rye bread works for this. It must be dark, slightly sweet, and dense, like the traditional Latvian rupjmaize or German-style pumpernickel. Sometimes we use leftover ginger bread cookies (espeacially after chirstmas) instead of rye bread too.
If you can get Latvian zefīri (preferably Laima brand and I'm talking about the plain thick white ones not chocolate coated), you should try a dessert that's just alternate layers of zefīri, chopped strawberries and whipped cream 😊
I’m sorry but as a latvian I’m offended 😅🤣(not seriously ofc) we don’t have anything like this in our cuisine. We do have an amazing dessert with layers of rye bread crumbs tho, but it has bread crumbs not cubes, cream(regular full fat one) and cranberry or lingonberry jam or berries. Not saying that this dish is bad! It’s just not that haha
But... It sounds very similar and close to? Sorry, I know nothing about Latvian cuisine, but in a lot of cuisines and recipes, if you do changes like this, it wouldn't change the name of dish. It still would be considered the same dish.
@@alisaknizhnik2952 no, this is not a cultural appropriation. It’s like making caprese salad with Gruyère instead of mozzarella, and still calling it Neapolitan. And yes, putting those ingredients together does sounds weird to the same extent as this dessert to most Latvians. I hope that this example make sense 🙈 Rye bread and dishes with it are a part of our culture’s canon, our national identity, it is one of the first things that comes to mind when we think about our homeland. So it is very important to us to not misuse labels related to it. Or then just not using the label “Latvian”
That looks delicious indeed! Does sugar in natural yogurt compare to sugar in sour cream? Not that I add sugar to any of these but I recall my granny adding sugar to natural yogurt when I was a kid..wasn’t too adapted to the flavorless yogurt so to sweeten the deal, granny to the rescue 😅
Interesting that you’d call rye bread savoury since it’s pretty normal to eat it with honey (at least here in Latvia). Also there’s maizes zupa/ leivasupp
Buerndeern mit Sleier or verschleiertes Bauermädchen is a little like theese, it comes from Danemark/ Schleswig-Holstein, the simularity is mostly the part with the bread but with apple and without sourcreme
Where I live rn there's a local company that makes rye and honey ice-cream with rye bread crumbs, and it's just like drugs, honestly - you won't stop until you chomp the whole bucket
crazy to me that the cops wouldn't at least let her sit in one of their cars so she could be somewhere safe and visible AFTER ACKNOWLEDGING that she could be forgotten below that truck
You are in germany as well right? What sour cream do you get? Because we have "Saure Sahne", which has nothing to do with american sour cream (i think) and we have "sour cream" which comes with herbs and i assume u use neither of those.
I must know please! What is the Rote Grutze that you poured out? You said something about strawberries in the end of the video, but it had raspberries (I think) on the picture of the box. So, was it like raspberries in a thick jelly like saice? Or a mixed berry sauce with chunks of fruit? Looked wonderful!
LATVIA MENTIONED! rye bread desserts are very common here and yet in my whole life I've only met _one_ person who likes them. possibly because the ones most of my acquaintances and friends eat are from the Lido chain and not homemade lol.
Reminds me if my favorite memory with my romanian grandmother, the one who could t cook 😂 very un romanian and un grandmother of her, but it was funny. I was 5, and i wanted to make a cake, and we had tried baking a sponge i believe entirely by my own directions which turned out like a really thin flat yellow spongy ladyfinger almost like thing that came up in flakes 😂 and it tasted alright so the next thing we did was put that in a pan and wanted to make whipped cream for it but we didnt have whippigg cream, so my grandmother said we could use sour cream instead, and even as a young kid i knew this maybe wasnt the best idea. It was disgusting, im sure what shes having in the video tastes great but what we made was a monstrosity 😂
Hi, beauty! Could you share your diet and hacks on how to eat these delicious dishes and be slim at the same time? Though I know you are probably slim by genes, still a video on this has no harm!💚
Recipe 🍓
Ingredients:
200g dark rye bread (without caraway or other seeds)
2 tbsp sugar
2 tbsp butter
Cream:
250g mascarpone (or whipped cream)
250g sour cream
2 tbsp sugar
Vanila
Strawberries or other berries
Method:
1. Cut the bread into small cubes, or pulse it in a food processor. On medium heat toast it with the sugar and butter for about 6 minutes until the sugar has melted and bread has started to become slightly crispy.
2. In a medium sized bowl add all the ingredients for the cream and mix it well. If you’re using whipped cream, whip it first before adding other ingredients.
3. Mash or blend the strawberries into a puree.
4. Start layering the trifle by first adding 1 tbsp of cream to cover the bottom, evenly distribute the bread, berries, cream and repeat. Cover with cling foil and put it in the fridge for at least 3 hours for the bread needs to soften and absorb the moisture and the cream to solidify.
This looks AMAZING
Thank you ! 😊
Do you have a cookbook of recipes? Curious about learning new cuisines
What is that bag of cherries you poured in? This recipe doesn't match your video.
@@stilllookingfortreasure Nah, the recipe is correct *you're just green and making simple mistakes* - this creator does a stand out job sharing genuine recipes, however I also understand how commonplace wrong recipes are, no hard feelings stranger (｡•̀ᴗ-)✧
*The recipe calls for a selection of berries* what was poured in was Rote Grütze you can think of it as a hybrid cherry coulis-compote, biasing to the compote side texturally.
Aaaaaannnd don't worry, I hear you going who or what is compote, I gotchu
Compote is a fun and easy, fresh syrup with a hint of tart.
To make about 2 - 2 ¾ cups of compote
Grab:
500g/1.1lb of berries,
⅓ cup + 1 tbsp sugar,
1 ½ tbsp lemon juice,
1 ½ tsp cornstarch & 1 tbsp water (to add to starch).
A) throw the berries, sugar, lemon juice in a pan, medium heat
B) mix cornstarch slurry in a seperate bowl
C) at about 6 minutes the berry mixture should have softened as it cooked, add cornstarch mixture to pot and thoroughly mix for two minutes
D) Remove pot from heat and let cool (it thickens as it cools)
*Boom* you now can make fruit syrup, compote and coulis. A key ingredient in making stand out desserts!
Enjoy your tasty dessert, this one is really something special
Nothing says "Baltic cuisine" like having to use *whipped cream* to make it lighter, lol.
That's for the weak
As someone from a baltic country, that statement sounded completely normal. Only when I read your comment did I realise it probably isn't to most people 😂
@@antine1279How is it normal? That's literally just substituting one kind of dairy fat product for another.
Cream has ~30% percent whole Mascarpone has ~ 40% fat.
@randomoneforstuff3696
@randomoneforstuff3696its whipped so the extra air can makes it less dense and filling
"you can make it lighter with some whipped cream" is not a sentence you hear often
Latvian and some Baltic foods are the epitome of villager peasant food.
LATVIAN APPROVED 🙇♀️🇱🇻
Love learning about such an underrepresented food culture! Thanks for sharing, this looks delicious
Estonian here.. i have had one with whipped cream with curd, and spiced apple mash and rye/black bread crumbs on top.. love this. Had this at high school. ☺️♥️
We were given Cosmic Brownies for dessert at my high school 😂 you probably don't have to guess which country I'm from.
I'm Latvian and here a version with cranberry jam is the most popular
@@suckedintothevoid 🤣🤣🤣
I grew up eating banana crepes with sourcream and sugar as the sauce. Best thing EVER
That used to be my favorite too 🥺🥺
not even exaggerating, i broke down into tears seeing a baltic recipe represented on shorts without having to look for it. never stop what you’re doing, sharing our culture is so important ❤
You did not
@ ??? what’s your problem
People just don't believe others have and express emotions, because they themselves have become so numb
Wow, Eastern European food is so underrated. Thanks for sharing the recipes, a fan from Pakistan.
In Denmark, we also use rye bread to make a layered cake with chocolate and hazelnuts. Really fun to see another sweet dish using rye bread!
i came to the comments to say this!!! sweetened rye bread is so supreme. also øllebrød med flødeskum
Here in Estonia we often make a sweet dish with rye bread, bread soup which is just some black bread thats been boiled with some water and after a bit of sugar added, can add some spices as well and then served with whipped cream or sour cream
Mmmmm leivasupp my beloved 💜
I've always seen that, and it always intrigued and weirded me out at the same time. Will have to try
I don't know if Estonian bread soup is the same as Latvian bread soup but either way it's my favorite thing. I'm sadly in the UK now but any time i visit I bring back loads of ready mixes of the stuff
i always thought it was the most diabolical desert when i was in kindergarten, it never made sense to me. I just ate the whipped cream and was out
Latvian bread soup is pretty much the same as Estonian, but ours is bread, boiled with dried fruit - raisins, prunes, apricots. Very un-appetising looking and very, very delicious. With a whipped cream on top. ❤
I am obsessed with Latvia, so I absolutely have to make this 😍
I'd actually say that using cranberry jam instead of strawberries is more common here, but strawberries sound great as well
Gaslight, gatekeep, rye bread
I enjoy seeing you pop up in my recommendations! there's a lot of channels featuring asian cuisines (& i'm also SEAsian) so it's a breath of fresh air seeing a creator making european dishes (if that makes sense?)
Aww that's so nice 😊😊
In Denmark we have a ryebread porridge (øllebrød) which is topped with a bit of whipped cream (and optional sugar) and it gives you that sweet and hearty sensation of tradition
i came to the comments for an øllebrød shoutout
Very good about not putting pressure on oneself to use all of the colours!
And I do adore that you are using your fingers!
as an American of Latvian descent I so love seeing recipes from there come across my feed! it’s not often enough
Oooo, sending this to a friend! He loves bread and sweets so I am sure he will make this! Thank you!
Girl your recipes 😭😭😭 I am obsessed! Love love love love rye bread and I’m actually sorry to say I’d never thought to use it for a dessert; so this is a revelation! 👀 plus I always have sour cream in the fridge, always 😂 was only just recently looking for ways to use it in desserts 😂
This looks bloody amazing 😮❤
Damn.... Never would have even consider a desert with rye bread😮❤
ooh, i had that one in Riga! Delicious - i should make that myself at some point. Even tho Estonian Kama-Cream will be my all-time favourite.
I wish I could give you a loaf of Icelandic volcanic rye bread - it's a savory and sweet rye bread baked in a steel box under hot volcanic ash or near thermal vents. It's really really difficult to replicate outside of active volcanic zones.
It pleases both the Scandinavian and Baltic ancestors tho
Sour cream with sugar is such an underrated combo
Or sour cream with jam. On crepes or even just bread.
The traditional Latvian recipe is a bit different, it uses dry bread crumbs, whipped cream and cranberries or lingonberries. This version does look delicious though.
This reminds me of a german dish called ,,Lothringer Quarkspeise"
You think something is part of your/Baltic cuisine and then it always turns out that Germans have it too 😂
I was born and raised in Latvia, and never saw anything like this.
Мне кажется она приготовила хлебный десерт “maizes kārtojums”
@stilyshbrocoli "rupjmaizes kārtojums" готовится по другому, но возможно литовцы готовят так.
@@ЮрийКастро-м5вя, например, из Литвы, и очень удивилась рецепту литовского макового молока... Пришлось загуглить и убедиться, что да, это правда традиционное блюдо! Видимо, оно просто менее известное, а у меня в семье не было достаточно литовцев, чтобы знать малоизвестные рецепты, культурные тонкости и так далее. Оказывается, иногда родиться и жить в стране недостаточно, чтобы это знать.
Looks rich and delicatable! Would love to try it.. ☺️
Come to Serbia 😂 Sour cream/Sugar is the most common fruit cake filling ❤
I am from America, though, one of my favorite desserts growing up, and even now, is from a local diner that had a blackberry sour cream pie. I've never come across anything like it before; and this recipe gives that same vibe, for sure. I'm gonna be moving away from my hometown, in a few months, and I don't know when I'll be back; so, thanks for the reminder -- that way, I can get my fill of it, before I move, lol.
disgustingly delicious looking dessert....now I Want some!
Oh my goodness, I would eat this in a heartbeat! ❤ And YES, sweetened sourcream = incredible. One of my aunties always makes a cake for New Year's Eve, It's like a biscuit layer cake with chocolate cream and a sweet sourcream. It's truly something!
Please do more dessertss😭😭❤❤
This week is gonna be a treat for you, let me just say that
When it comes to sour cream and sugar you should try sweet flammkuchen with a maple syrup/honey, cinnamon, schmand/sour cream and apples.
Never thought about sweet flammkuchen :o
I will try it because i have the ingredients ❤ will give my opinion after i finish
Update: I tried it, it was VERY yummy and my grandma and mum really liked it!! The only difference i did was use blueberry jam because i did not have strawberry but it was really good id recommend
Rye bread is is one of the reasons I get up in the morning. Every day I thank the gods for the humble rye grain.
This looks fantastic!
I always eat sour cream sprinkled with sugar n slices of banana mixed just like I did as a child with my grandmum!!! also cheese blintzes next to dollops of sour cream n apple sauce yummmy-ness!!!
I miss you dearly, my nonnie🍀
❤️🕯❤️
Ooh! This is like a bread pudding that I would actually enjoy.
Omg I need to try this! The biggest issue though is to find the authentic Latvian rye bread in Germany 😂
Yep, I go to MixMarkt but even there it's like the worst stale rye bread 😮💨 better than nothing tho
What is the difference between latvian and German rye bread? ☺️
Not the cheap supermarket bread of course
@ I am no expert, but as a fellow Latvian I can point about the differences in density, flavor and type of flour used. Latvian rye bread is darker in color, I just assume rye flour is not typically diluted with wheat flour like its often done with German breads. So with that, the content of malt is much higher, hence why it can caramelize better. The texture is also a bit more chewy and dense than typical white bread. Hope that helps!
That bread isn’t easy to find, but next time I go to the Russian store, I’ll grab it and try this recipe.
Not all rye bread works for this. It must be dark, slightly sweet, and dense, like the traditional Latvian rupjmaize or German-style pumpernickel. Sometimes we use leftover ginger bread cookies (espeacially after chirstmas) instead of rye bread too.
@ yes I love the Latvian bread!
We used to make yogurt with sour cream and sugar when we ran out of actual yogurt. We would put canned fruit with it.
That looks SO GOOD goddamn
Looks lovely!
I have never seen something look that good in my life
One of my favorite desserts from childhood was eating farmer's cheese with sour cream and sugar on top, good times.
I recommend strawberry tiramisu if you liked the strawberry and mascarpone combo! It's pretty similar
Love the videos and how sassy your videos are haha
Reminds me of the rye bread ice cream in Iceland. This looks lovely. I'm a rye bread fan.
i make chocolate chip cookies with rye flour. goes great with brown butter, brown sugar and pecans
God, i never wsnted to make a desert as much as now, looks amazing
If you can get Latvian zefīri (preferably Laima brand and I'm talking about the plain thick white ones not chocolate coated), you should try a dessert that's just alternate layers of zefīri, chopped strawberries and whipped cream 😊
This looks very similar to Mecklenburger rote Grütze 😍 the different Baltic regions really do have quite some similarities
Looks amazing! I don't have enough money to buy cream and berries lately, but I'll come back to it some day for sure :)
I’m sorry but as a latvian I’m offended 😅🤣(not seriously ofc) we don’t have anything like this in our cuisine. We do have an amazing dessert with layers of rye bread crumbs tho, but it has bread crumbs not cubes, cream(regular full fat one) and cranberry or lingonberry jam or berries. Not saying that this dish is bad! It’s just not that haha
do you mean rudzu maizes kārtojums?👀
But... It sounds very similar and close to? Sorry, I know nothing about Latvian cuisine, but in a lot of cuisines and recipes, if you do changes like this, it wouldn't change the name of dish. It still would be considered the same dish.
@@ewejprom yes exactly
@@alisaknizhnik2952 no, this is not a cultural appropriation. It’s like making caprese salad with Gruyère instead of mozzarella, and still calling it Neapolitan. And yes, putting those ingredients together does sounds weird to the same extent as this dessert to most Latvians.
I hope that this example make sense 🙈
Rye bread and dishes with it are a part of our culture’s canon, our national identity, it is one of the first things that comes to mind when we think about our homeland. So it is very important to us to not misuse labels related to it. Or then just not using the label “Latvian”
when i saw this for some reason i remembered my childhood favourite bread yogurt (maizes jogurts) by baltais :'))
Baltais maizes yogurt with prunes❤ still available!
That looks delicious indeed! Does sugar in natural yogurt compare to sugar in sour cream? Not that I add sugar to any of these but I recall my granny adding sugar to natural yogurt when I was a kid..wasn’t too adapted to the flavorless yogurt so to sweeten the deal, granny to the rescue 😅
Looks so good i almost ate my phone lol
It's like...elevated strawberry shortcake. That's amazing
There are variants of this all over the baltic region. In Pommeria (north eastern Germany) it’s called "veiled farmer girl"
Oh that's so interesting!
@@nomantepotante I just made your version and it's really delicious btw.
@SCP_Foundation_Spokesperson already?? You need to wait for it to sit in the fridge! But anyway, I'm really glad 😌❤️
@@nomantepotante Pff no, I couldn't wait to try some :D It's in the fridge now.
Awesome! Thank you for sharing this!
Interesting that you’d call rye bread savoury since it’s pretty normal to eat it with honey (at least here in Latvia). Also there’s maizes zupa/ leivasupp
I mean it is a very savoury bread by itself. In Lithuania we eat it with honey too :)
Buerndeern mit Sleier or verschleiertes Bauermädchen is a little like theese, it comes from Danemark/ Schleswig-Holstein, the simularity is mostly the part with the bread but with apple and without sourcreme
Where I live rn there's a local company that makes rye and honey ice-cream with rye bread crumbs, and it's just like drugs, honestly - you won't stop until you chomp the whole bucket
Where do you live?? Oh my god I will come just for that
Saint-Petersburg) Come, there's some stuff to see too, I could give you a look around
LOOKS SO YUM!! Also can you please do more what I eat in a day videos? I keep watching the two you made on repeat
Oh, I'll definitely try this one.
Since you like sweet rye bread, you might like the french Pain d'épices.
Im latvian and its bussssss❤❤
I also encourage everyone to try sourcream+cacao powder+ sugar = best dessert ever
Holy $#@! I can't wait to make this 😍
As an real Latvian I approve this ❤ 🇱🇻♥️
Have you tried old fashion English bread pudding?
Looks delicious …
My God that looks good and is not so expensive
Gonna be making this ❤
Growing up, we always dipped strawberries in sour cream and then rolled them in brown sugar. My mom’s cheesecake also has a sour cream topping.
I just made dessert but now I want this too
hard agree on adding sugar to sourcream, especially with bananas and strawberries
crazy to me that the cops wouldn't at least let her sit in one of their cars so she could be somewhere safe and visible AFTER ACKNOWLEDGING that she could be forgotten below that truck
My country doesn't really sell sour cream so what can i replace it with?😭
Any cultured dairy product with a similar consistency -- yogurt for example (potentially thinned with water/milk, depending on its thickness)
@dancoroian1 thanks 💗💗
You can look for crème fresh, that's usually the closest and more common
@@nomantepotante so you are using Schmand? Or Saure Sahne? The word sour cream is always confusing me.
@@nomantepotante I guess the best choice is making sour cream or cream fresh on my own 💀
Omg Latvia mentioned 🇱🇻🎉
Wowww🎉❤
You are in germany as well right? What sour cream do you get? Because we have "Saure Sahne", which has nothing to do with american sour cream (i think) and we have "sour cream" which comes with herbs and i assume u use neither of those.
Looks delicious
where do you acquire your cool wool sweaters
What's it called in Latvia? Am curious to look up traditional variations
Edit: Found it. It's Rūpjmaizes Kārtojums
Latvians eat rye bread too?
There's probably not a single country in Europe past Mediterranean and Western Europe that DOESN'T eat rye bread
Okay but Latvian and Lithuanian rye bread is a different breed. I can't find bread like this in Germany - the land of bread
What's the difference?
Oh it looks so good
Me being like "Isn't sour cream and sugar a normal combo?"
Strawberry shortcake-ish
Please more slowly😊
I need to find decent rye bread so I can make this
LATVIA MENTIONED
I must know please! What is the Rote Grutze that you poured out? You said something about strawberries in the end of the video, but it had raspberries (I think) on the picture of the box. So, was it like raspberries in a thick jelly like saice? Or a mixed berry sauce with chunks of fruit? Looked wonderful!
Wheat bread + sweet = makes sense
Rye bread + savory = makes sense
Rye bread + sweet? It sounds freaking insane but I have to try it!
LATVIA MENTIONED! rye bread desserts are very common here and yet in my whole life I've only met _one_ person who likes them. possibly because the ones most of my acquaintances and friends eat are from the Lido chain and not homemade lol.
Sese, man reikia pavadinimo 😅 aš jau ruošiuosi pagaminti šitą patiekalą tėčiui per išeigines, bet noriu sugebėti paaiškinti, ką aš gaminu! 😂
Reminds me if my favorite memory with my romanian grandmother, the one who could t cook 😂 very un romanian and un grandmother of her, but it was funny. I was 5, and i wanted to make a cake, and we had tried baking a sponge i believe entirely by my own directions which turned out like a really thin flat yellow spongy ladyfinger almost like thing that came up in flakes 😂 and it tasted alright so the next thing we did was put that in a pan and wanted to make whipped cream for it but we didnt have whippigg cream, so my grandmother said we could use sour cream instead, and even as a young kid i knew this maybe wasnt the best idea. It was disgusting, im sure what shes having in the video tastes great but what we made was a monstrosity 😂
My mom mixes brown sugar with sour cream as a dip for apples and strawberries!
Hi, beauty! Could you share your diet and hacks on how to eat these delicious dishes and be slim at the same time? Though I know you are probably slim by genes, still a video on this has no harm!💚
I think I should go to the baltics