Marzipan truffle treats - Dammsugare
Every bakery in Sweden sells 'Dammsugare' ('vacuum cleaners'). Not real ones, mind you, but little log-shaped cakes covered with marzipan. They are called 'Dammsugare' because they used to be made using all the leftover crumbs. Making these at home is easy and yes, you make them using leftover cake. In my house, we rarely have leftover cake so we use a store-bought sponge cake or similar, but you can mix and match leftover cakes, pastries and whatever else you have.
Servings: 60 approx.
Ingredients
- 250 grams crumbled leftover cake (store-bought Madeira, sponge, Swiss/jelly roll or similar)
- 75 grams butter
- 1½ tablespoons cocoa powder - can be bought here
- 1 tablespoon raspberry jam/preserve - can be bought here
- rum essence or arrack liqueur to taste
- green food colouring paste
- 250 grams marzipan or almond paste (at least 25% almond content) - can be bought here
- icing/confectioners’ sugar to dust
- 150 grams dark/bittersweet chocolate melted
Instructions
- Put the cake crumbs, butter, cocoa, raspberry jam and rum essence into 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. Depending on what cake you use you may need a little more jam to keep it smooth.
- Meanwhile, add a few drops of green food colouring paste to the marzipan and work it with your hands until the colour is even.
- Roll out the marzipan on a surface lightly dusted with icing/confectioners’ sugar.
- Roll out long logs of the cake mixture, approximately 1.5 cm (5/8 in.) in diameter and lay one at a time on top of the marzipan. Roll enough of the marzipan around the cake mixture to cover completely and cut. Set aside seam-side down. Repeat until you have used all of the cake mixture and marzipan, then cut the logs into 6–7-cm (2 ½ –2 ¾ in). pieces.
- Dip each end of the logs in the melted chocolate and place on baking parchment. Leave to set in the fridge for 30 minutes before serving.
Notes
From the book The ScandiKitchen Cookbook by Bronte Aurell, photo by Pete Cassidy. Book Available on Amazon or ScandiKitchen.
