Now, to Denmark! Home of Lego, Hans Christian Andersen and lots of delicious pastries. The world’s largest romkugler (rum truffle) was made in Denmark and weighed 31kg. The ones I made this week weigh significantly less than that, but hopefully taste as good.
I’ve been excited to get to Denmark, as I have a particular soft spot for the Scandinavian countries and all their delicious food. These had the benefit of being wonderfully simple to make too. I love rum truffles, but I don’t see them around anywhere near enough any more in the UK. The first job I had, there was a bakery just down the road that sold huge rum truffles, and in the mid-afternoon lull I would go and buy one. They were incredible. Making my own felt quite nostalgic, and now I can’t wait to make more.I finally made use of some of the leftover syrup I had from the baklava to make some sponge cake to turn into crumbs to make the romkugler. It feels slightly odd to make cake only to grind it up to make something else. I suppose this would be the perfect recipe for when I have leftover cake, although that doesn’t happen very often (unsurprisingly). I covered mine in cocoa, but you can use chocolate sprinkles or coconut. They age well – after a day or so the rum infuses a bit more, so if you like your romkugler heavy on the rum flavour, leave them be a bit longer (if you can). Romkugler (recipe from here)
500g leftover cake
3 tbsp raspberry jam
2 tbsp cocoa powder
3 tbsp rum
chocolate sprinkles, coconut flakes or cocoa, to decorate
- Put the cake leftovers into a blender and blitz until they become small-ish crumbs.
- Put the jam, cocoa and rum into the blender with the cake crumbs and run until the mixture becomes dough-like
- Roll into balls (I made 12, approx 50g each, 3cm diameter), and then roll in cocoa/sprinkles/coconut
- Leave in the fridge until you’re ready to eat them.