When I have leftover from all sorts of cakes , I freeze in a container. When the container is full, I make rum rolls or cake balls.
Notice: cut of any kinds of frosting before freezing. 75 – 100 % chocolat cake leftover.
Rum rolls !
- 18 oz cake crumbs from leftover cake or cake vreks
- 6 oz powder sugar
- 3 oz rasberry puree or jam. strain from seeds
- 2 os cocoapowder
- Rum essens or rum to your liking of taste
- 8 oz melted semisweet chocolate
Knead the cakes to crumbs in a bowl.
Add the rest of the ingredients ( not the melted chocolate) onto the bowl and combine well.
Use parchment or wax paper, leaving 1-inch boarder. and make a roll as thick as a thumb
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 melted chocolate.
Arrange them on a plate, let chocolate set in the refrigerator for about half an hour.
For the Cake Balls:
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.
Sweets 2 share