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Tilslørte Bondepiker
Østlandet · Eastern Valleys

Tilslørte Bondepiker

"Veiled farm girls" — layers of apple compote, buttery breadcrumbs and whipped cream in a glass.

35 minEasy
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Cultural Context & History

This whimsically named dessert layers sweet-spiced apple with toasted, caramelised breadcrumbs and cream. Thrifty and beloved, it turns stale bread and windfall apples into something graceful.

Ingredients

  • 400 g sweet applesauce (eplemos)
  • 150 g dry breadcrumbs or crushed rusks
  • 2 tbsp butter714 kcal · 0 g protein · 78.6 g fat · 0 g carbs per 100 g
  • 2 tbsp sugar523 kcal · 10.3 g protein · 31 g fat · 50.5 g carbs per 100 g
  • 1 tsp cinnamon0 kcal · 0 g protein · 0 g fat · 0 g carbs per 100 g
  • 300 ml whipping cream300 kcal · 0 g protein · 30 g fat · 6.7 g carbs per 100 g
  • 1 tsp vanilla sugar143 kcal · 3.7 g protein · 6.2 g fat · 21.9 g carbs per 100 g

Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.

Recommended Tools

  • Heavy skilletToasts the crumbs evenly without scorching the sugar.
  • Tall serving glassesShow off the layers that name the dish.
  • Balloon whiskWhips the cream to soft, spoonable peaks.

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Step-by-Step Instructions

  1. 1

    Melt the butter in a skillet, then add the breadcrumbs, sugar and cinnamon. Sauté over medium heat, stirring constantly, until golden brown and crunchy, and set aside to cool completely.

  2. 2

    Whip the cream with the vanilla sugar until it holds medium peaks.

  3. 3

    In serving glasses, layer the toasted crumbs, applesauce and whipped cream, then repeat.

  4. 4

    Finish with a dollop of cream and a scatter of the crisp crumbs.

Chef's Tip

Let the crumbs cool completely before you build the glasses. Layered in warm, they slump into the applesauce and go soft, and it is that contrast of crisp against cream that carries the dish. Assemble no more than an hour ahead.

Chef's Tip

Toast a double batch of the buttered crumbs while you are at it; sealed in a jar they keep for a week, turning a bowl of applesauce and cream into pudding in minutes.

How this page was made

Written by
The Norcook editorial archive. No individual author is named yet — see the editorial and food-safety policy for what that means and what has to happen before a byline appears.
Content last checked
— “checked” records an editorial check, not a qualified review. Where one exists, the recipe-specific review record appears in the food-safety callout.
Regional context
Østlandet — the hub carries the wider background, the ingredient glossary and its own sources.
Sources
No page-level sources are recorded for this recipe yet. The cultural background above is written as general context, not as a sourced historical claim.

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