Friday, 22 January 2016
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!
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).