Coinneach MacLeod's romkugler

3 different types of Romkugler, a festive Danish treat made from leftover cake.

Coinneach MacLeod's Romkugler

Romkugler

Makes a dozen

Imagine throwing away cake? Sacrilege! But this was a challenge faced by some Danish bakers when closing their bakery one day, when they had pastries and cakes which would not be fresh enough to be sold the day after.

Instead of throwing them out, the bakers decided to give them a makeover. And the result was a huge success! Combining the cake with store cupboard ingredients, they rolled them into balls and sold them decorated in chocolate sprinkles. Queues of adults and kids snapped up these cheap wee treats, which quickly became a Danish tradition.

Ingredients

  • 500g (1lb 2oz) Madeira cake (actually any cake will work; even better if it's a bit stale)

  • 3 tablespoons of raspberry jam

  • 80g (2¾oz) icing sugar

  • 100g (3½oz) butter, softened

  • 3 tablespoons of cocoa powder

  • 3 teaspoons of rum essence (or for an adult treat use real rum; you might need to add another teaspoon)

For decoration

Chocolate vermicelli, desiccated coconut or cocoa powder

Method

  • Time to get your hands dirty! Crumble up the cake into a bowl, add the jam, icing sugar, softened butter, cocoa powder and rum essence and mix together with your hands (or a wooden spoon or a standing mixer) until evenly combined.

  • Depending on which cake you use, you might need to add a wee bit more cocoa or rum. Or you might like to add rolled oats for a wee bit of texture. Trust your taste buds!

  • Place in the fridge for 30 mins then begin to roll the dough into balls.

  • Roll each ball in chocolate vermicelli, desiccated coconut or cocoa powder. Chill in the fridge and take them out 10 minutes before serving.