Rum Rolls
65
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.
Ingredients
| 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 |
* |
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.
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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?
Sweets 2 share
The roll I cover with Marzipan before cutting into smaller roll and dip ends in chocolate.
about 12 years ago