Punsch-roll Recipe
Punsch-rolls, also known as “Dammsugare” in Swedish, are delightful, green-colored, marzipan-wrapped pastries filled with a decadent mix of cake crumbs and punch-flavored buttercream. These treats are a Swedish classic, often enjoyed with coffee. The name “dammsugare” translates to “vacuum cleaner” in Swedish because they resemble the vacuum cleaner designs from the early 1900s and, amusingly, because they are made using leftover cake crumbs from bakeries.
Here’s a detailed guide on how to make your own punsch-rolls at home.
Ingredients
For the filling:
- 200g cake crumbs (You can use any leftover cake or cookies like sponge cake, chocolate cake, or even biscuits)
- 50g butter (softened)
- 3 tablespoons cocoa powder
- 4 tablespoons punsch (Swedish punch liqueur) or substitute with dark rum or rum extract
- 2 tablespoons sugar (optional, depending on how sweet your cake crumbs are)
- 1 tablespoon of coffee (optional) for an extra depth of flavor
For the marzipan:
- 200g marzipan (store-bought or homemade)
- Green food coloring (a few drops)
For dipping:
- 100g dark chocolate (70% cocoa works best)
- 1 tablespoon butter (optional, for a shinier finish)
Instructions
1. Prepare the Cake Crumbs
Begin by gathering your cake crumbs. These are typically made from leftover cake, but you can use fresh cake or cookies if you prefer. Simply crumble the cake into small pieces and set it aside. The crumbs should be fine, so make sure there are no large chunks remaining.
2. Make the Filling
In a mixing bowl, combine the softened butter, cocoa powder, sugar (if needed), and punsch or rum. If you’re using a substitute for the Swedish punsch, dark rum or a combination of rum extract and water will provide a similar flavor profile.
Add the cake crumbs into the mixture. You want to create a dough-like consistency that is firm enough to hold its shape when rolled. If the mixture is too wet, you can add more crumbs, and if it’s too dry, add a little more liqueur or butter. If you’d like to incorporate coffee, add a tablespoon for a subtle bitterness that complements the sweetness of the marzipan and chocolate.
3. Shape the Filling
Once the filling is well combined, shape it into small logs about 2 inches long and 1 inch wide. The logs should be uniform in size for even rolling later. Place the logs on a plate and refrigerate them for about 30 minutes. Chilling the logs will make them easier to wrap in marzipan.
4. Color the Marzipan
While the filling chills, prepare the marzipan. If you’re using store-bought marzipan, knead it gently on a clean surface until it becomes pliable. Add a few drops of green food coloring and knead the marzipan until the color is evenly distributed. You’re looking for a light, pastel green – the traditional color for Swedish punsch-rolls.
5. Roll Out the Marzipan
Dust your surface lightly with powdered sugar to prevent sticking. Roll out the marzipan to about 1/8-inch thickness. You want it thin enough to wrap around the filling but not so thin that it tears.
Cut the marzipan into strips wide enough to wrap around the chilled cake logs. The length of each strip should cover the entire log with a slight overlap.
6. Wrap the Filling
Remove the cake logs from the refrigerator. Take each log and place it in the middle of a marzipan strip. Gently roll the marzipan around the log, ensuring it’s snug but not too tight. Press the seam where the marzipan overlaps to seal it, and then smooth the seam with your fingers for a neat appearance.
Once all the logs are wrapped, return them to the fridge for another 15-20 minutes to firm up.
7. Dip in Chocolate
Melt the dark chocolate using a double boiler or in the microwave in short intervals, stirring in between to avoid burning. For a glossy finish, you can add a tablespoon of butter to the melted chocolate.
Take each marzipan-covered log and dip both ends into the melted chocolate. You can use a fork to gently shake off any excess chocolate. Place the dipped logs onto a baking sheet lined with parchment paper.
Allow the chocolate to set at room temperature or place the logs back into the fridge for faster results.
8. Serve and Enjoy
Once the chocolate has set, your punsch-rolls are ready to enjoy! These delightful Swedish treats are best served with a cup of coffee or tea, and their sweet, boozy, and chocolaty flavor makes them irresistible.
Tips and Variations:
- Alcohol-Free Option: If you prefer a non-alcoholic version, you can replace the punsch with rum extract or a flavored syrup such as vanilla or coffee.
- Homemade Marzipan: If you want to make your own marzipan, blend almond flour, powdered sugar, and egg whites until you achieve a smooth, malleable texture.
- Storage: Punsch-rolls can be stored in an airtight container in the fridge for up to a week or frozen for up to 3 months.
Final Thoughts
Punsch-rolls are a fun and flavorful dessert, offering a taste of Swedish tradition. Whether made with leftover cake or fresh ingredients, these marzipan-wrapped treats are sure to impress.