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Rum Rolls

Rum Rolls

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Submitted by happyzhangbo

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 servings

PREP

7 min

COOK

0 min

READY

20 min

Ingredients

18 520.2
OUNCES ML/G CAKE CRUMBS
from your leftover cake, half chocolate cake crumbs for the best taste *
6 173.4
OUNCES ML/G POWDERED SUGAR
3 86.7
OUNCES ML/G RASPBERRY PUREE
or jam strain from seeds *
2 57.8
OUNCES ML/G COCOA POWDER
1 1
X X RUM
to taste, or 1 teaspoon rum extract *
1 1
X X MARZIPAN
as needed *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


Sweets 2 share

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

 

 

Nutrition Facts

Serving Size 23g (0.8 oz)
Amount per Serving
Calories 81 8% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

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