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How to turn stale cake into Danish truffles – recipe | Food

C.Because ake has a relatively short shelf life, it becomes dry and unpalatable before it is completely gone.The Danish answer to this problem is Romkugleror zero-waste rum truffles made from leftover cakes, jams and rum sold in nearly every bakery in Denmark to prevent an unfathomable amount of cake from going to waste.

Trine Hahnemann, chef, food writer and owner of Hahnemann’s Kokken Bakery and Cafe in Copenhagen, said: I save and freeze all the cakes that are too old to sell and once a week I mash them up in a blender to make lomkugler. Sometimes we sell too many and run out of leftovers. “

Romkugler can be made with leftover cake and enhanced with oat or rye flakes. Jam isn’t necessary, but it adds sweetness and helps the truffles stick together. Rum is the traditional spirit of choice, but really, it can be any, depending on what you have in your cupboard. and brown ones are mixed.

Romkugler (rum truffles made from cake leftovers)

Romkugler is a perfect example of zero waste in traditional cooking. This thrifty Danish-inspired recipe turns stale cakes into delicious, rich and delightful truffles.

300g leftover cake or Danish
30g oats
or rye flakes (optional)
2 tablespoons jamor marmalade
2 tablespoons rumor another spirit
1 tablespoon cocoa powderplus 3 more tablespoons for rolling
1 teaspoon vanilla essence (option)
3 tbsp coconut flakes

If using cakes and oats, pulse blend into fine crumbs. Add jam, rum, 1 tablespoon cocoa powder and vanilla extract and pulse blend again until combined. Roll the mix into a 30g ball, then roll the mix with coconut flakes or/and cocoa. Can be refrigerated for 5 days or frozen for up to 3 months.