How to turn a stale cake into Danish truffles – recipe | don't waste
The cake's relatively short shelf life means that it becomes dry and unpalatable before it's even gone completely. The Danes' answer to this problem is romkugler, or zero waste rum truffles made from leftover cake, jam and rum which are sold in almost every bakery in Denmark, and save an incalculable amount of cake. to waste.
Trine Hahnemann, chef, food writer and owner of Hahnemanns Køkken bakery-café in Copenhagen, tells me more: "In my bakery, we don't throw ever Cakes. All the cakes that are too old to sell, we save them and freeze them, then once a week we put them in the blender and crush them to make romkugler. We sell so many of them that sometimes I don't don't have enough leftovers."
Romkugler can be made with any leftover cake and enriched with oats or rye flakes. ' is not essential, but it adds sweetness and helps the truffle stick. Rum is the traditional spirit of choice, but really any will do, depending on what you have in your cupboard. J love to roll my romkugler in both cocoa and desiccated coconut so you get a mixture of whites and browns.
Romkugler (rum truffles made from leftover cake)Romkuglers are a fine example of zero waste in traditional cooking. This thrifty Danish-inspired recipe turns stale cake into delicious, rich, and enjoyable truffles. They make great party favors or late-night treats, and can be made with any leftover cake, including Christmas cake.
300g leftover cake and/or pastries30g oats or rye flakes (optional)2 tbsp jam or marmalade2 tbsp rum or other spirit1 tbsp cocoa powder, plus 3 additional tbsp for rolling 1 tsp vanilla extract (optional) 3 tbsp coconut flakes oats, if any, into fine crumbs. Add jam, rum, 1 tbsp cocoa powder and vanilla extract, if using, then blend again until smooth. Roll the mixture into 30g balls, then roll the mixture in coconut flakes or/and cocoa - I like to do it half and half, so you get a mixture of white and dark balls, then store - they go will keep in a sealed container in the refrigerator for five days or freeze them for up to three months.
The cake's relatively short shelf life means that it becomes dry and unpalatable before it's even gone completely. The Danes' answer to this problem is romkugler, or zero waste rum truffles made from leftover cake, jam and rum which are sold in almost every bakery in Denmark, and save an incalculable amount of cake. to waste.
Trine Hahnemann, chef, food writer and owner of Hahnemanns Køkken bakery-café in Copenhagen, tells me more: "In my bakery, we don't throw ever Cakes. All the cakes that are too old to sell, we save them and freeze them, then once a week we put them in the blender and crush them to make romkugler. We sell so many of them that sometimes I don't don't have enough leftovers."
Romkugler can be made with any leftover cake and enriched with oats or rye flakes. ' is not essential, but it adds sweetness and helps the truffle stick. Rum is the traditional spirit of choice, but really any will do, depending on what you have in your cupboard. J love to roll my romkugler in both cocoa and desiccated coconut so you get a mixture of whites and browns.
Romkugler (rum truffles made from leftover cake)Romkuglers are a fine example of zero waste in traditional cooking. This thrifty Danish-inspired recipe turns stale cake into delicious, rich, and enjoyable truffles. They make great party favors or late-night treats, and can be made with any leftover cake, including Christmas cake.
300g leftover cake and/or pastries30g oats or rye flakes (optional)2 tbsp jam or marmalade2 tbsp rum or other spirit1 tbsp cocoa powder, plus 3 additional tbsp for rolling 1 tsp vanilla extract (optional) 3 tbsp coconut flakes oats, if any, into fine crumbs. Add jam, rum, 1 tbsp cocoa powder and vanilla extract, if using, then blend again until smooth. Roll the mixture into 30g balls, then roll the mixture in coconut flakes or/and cocoa - I like to do it half and half, so you get a mixture of white and dark balls, then store - they go will keep in a sealed container in the refrigerator for five days or freeze them for up to three months.
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