Romkugler are a very popular and traditional Danish dessert. Originally, they were made from leftover cakes and pastry, to avoid wasting food. Children especially like these, because they are often rolled in fun coloured sprinkles or coconut. If you are making them for the children, it is better to use imitation rum. They are best eaten on the day they are made, but they are pretty good even the next day.
200 grams leftover cake (muffins or pastry)
1 tablespoon cocoa powder
50 grams raspberry jam
1 tablespoon dark rum
1 tablespoon water
100 grams sprinkles
Tear up the cake using your hands (or use a blender), place the crumbs into a large bowl and sprinkle over the cocoa powder. Shake the bowl so the cocoa distributes itself somewhat evenly, then add the jam, rum, and water.
Take an electric mixer and start blending the ingredients on the lowest setting. It will seem very dry and like it is not coming together, but be persistent. As the thick dough starts to form, increase the mixer speed and blend for another minute or so.
Once the dough has formed and it’s quite sticky, use a small cookie scoop, and take out portions of the dough. Divide each dough ball into two parts, then shape each one into a small truffle. Roll the truffles into the sprinkles, and serve. Yields 20 small truffles.