Swedish Punsch Rolls or Dammsugare
Ingredients
- approx. 750 g chocolate sponge cake or other leftover cake scraps
- 100 g butter, softened
- 2 dl icing sugar (powdered sugar)
- 2 dl rolled oats
- 2–3 tbsp cocoa powder (if your cake scraps are not chocolate-flavoured)
- 1 dl coffee (optional)
- 1 tbsp punsch or arrack flavouring
- 750 g marzipan or a ready-made marzipan sheet
- cornstarch (for rolling)
- 150 g dark chocolate
- ½ tsp neutral oil (such as sunflower,
- rapeseed/canola or vegetable oil)
How to bake them
- Beat the butter, icing sugar and rolled oats until smooth and creamy using an electric mixer.
- Add the coffee and punsch flavouring. Mix well.
- Crumble the cake or cake scraps into the bowl.
- Using your hands, work everything together into a smooth dough that is easy to shape. If it feels dry or crumbly, add a little more coffee or butter.
- Divide the dough into 2–3 portions and roll each into a log about 2–4 cm thick.
- Place on a baking tray lined with parchment paper and refrigerate until thoroughly chilled.
- Knead the marzipan until soft and pliable. If it feels sticky, dust lightly with cornstarch.
- Roll out the marzipan to a thickness of about 2–3 mm.
- Place one log at a time on the marzipan and wrap it tightly.
- Cut the marzipan-covered log into pieces approx. 4–5 cm long. Return them to the refrigerator until cold.
- Melt the chocolate in a cup over boiling water or in the microwave.
- Stir in the oil and allow the chocolate to cool slightly.
- Dip both ends of each chilled pastry into the chocolate and allow any excess to drip off.
- Enjoy! The pastries will keep for at least 5 days in the refrigerator and can also be frozen.