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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.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium


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


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.


* not incl. in nutrient facts

Add review




Sweets 2 share

The roll I cover with Marzipan before cutting into smaller roll and dip ends in chocolate.

about 12 years ago

Nutrition Facts

Serving Size 23g (0.8 oz)
Amount per Serving
Calories 818% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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