Marzipan truffle treats (Dammsugare)

Marzipan truffle treats (Dammsugare)

The little ones will love these Scandi marzipan truffle treats


  • 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.
  • 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.
  • Roll out the marzipan on a surface lightly dusted with icing sugar.
  • 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.
  • Dip each end of the logs in the melted chocolate. Leave to set in the fridge for 30 minutes before serving.
  • ‘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


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