Marzipan truffle treats (Dammsugare)

The little ones will love these Scandi marzipan truffle treats

Dammsugare

 

  1. Put the cake crumbs, butter, cocoa, raspberry jam and rum essence or arrack liqueur in a food mixer and mix on a medium setting until you have a smooth paste. Leave to rest in the fridge for an hour before rolling.
  2. Meanwhile, add a few drops of green food colouring paste to the marzipan and work it in with your hands until the colour is even.
  3. Roll out the marzipan on a surface lightly dusted with icing sugar.
  4. Roll long logs of the cake mixture, approximately 1.5 cm diameter, and lay on top of the marzipan. Roll the marzipan around the cake mixture and cut. Set aside seam-side down. Repeat until you have used all the filling and marzipan, then cut the logs into 6-7cm pieces.
  5. Dip each end of the logs in the melted chocolate. Leave to set in the fridge for 30 minutes before serving.
  6. ‘Dammsugare’ means ‘vacuum cleaner’ – supposedly. This no-bake treat was traditionally made with the baker’s leftover crumbs!

Makes 60(ish)

What you need:

  • 250g crumbled leftover cake (store-bought Madeira, sponge, Swiss roll or similar)
  • 75g butter
  • 1½ tbsp cocoa powder
  • 1 tbsp raspberry jam
  • Rum essence or arrack liqueur, to taste
  • Green food colouring paste
  • 250g marzipan paste (at least 25% almond content)
  • Icing sugar, to dust
  • 150g dark chocolate, melted

From The Scandi Kitchen by Brontë Aurell (£16.99, Ryland Peters & Small). 

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