Rum Rolls
This recipe comes from one of my Norway friends, she gave me this good recipe: These rolls I make from leftover cake vreks! You can have any kind of cake in it but half of the crumbs must be from chocolate cake. I store leftover in my freezer and make this recipe when I want to.
Yield
4 servingsPrep
7 minCook
0 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | ounces |
cake crumbs
from your leftover cake, half chocolate cake crumbs for the best taste |
* |
| 6 | ounces |
powdered sugar
|
|
| 3 | ounces |
raspberry puree
or jam strain from seeds |
* |
| 2 | ounces |
cocoa powder
|
|
| 1 | x |
rum
to taste, or 1 teaspoon rum extract |
*
|
| 1 | x |
marzipan
as needed |
* |
| 1 | x |
chocolate
good quanlity |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 520.2 | ml/g |
cake crumbs
from your leftover cake, half chocolate cake crumbs for the best taste |
* |
| 173.4 | ml/g |
powdered sugar
|
|
| 86.7 | ml/g |
raspberry puree
or jam strain from seeds |
* |
| 57.8 | ml/g |
cocoa powder
|
|
| 1 | x |
rum
to taste, or 1 teaspoon rum extract |
*
|
| 1 | x |
marzipan
as needed |
* |
| 1 | x |
chocolate
good quanlity |
*
|
Directions
Lay the ingredients from the first one to the last one onto a parchment or wax paper, leaving 1-inch boarder.
Drizzle some rum or extract all over the layers.
Roll from one end to the other. Gently remove the paper.
Before cutting, cover roll in marzipan.
Cut into 3 to 4-inch long rolls.
Dip the ends into some melted good quality chocolate.
Arrange them on a plate, let chocolate set in the refrigerator for about half an hour.
For the Cake Rolls:
Same recipe but change taste with cherry liqueur or other liqueur.
Dip them in chocolate and sprinkle with colorful sprinkles.
Keep fresh in the fridge for 5 days or you can freeze them.
