Romkugler from My Scottish Island Kitchen: The Hebridean Baker by Coinneach MacLeod
Imagine throwing away cake? Sacrilege! But this was a challenge faced by some Danish bakers when closing their bakery one day, when they had pastries and cakes which would not be fresh enough to be...
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Cooking tools:
- Mixing bowl
- Wooden spoon
- Plate
Ingredients
- Chocolate vermicelli, desiccated coconut or cocoa powder
- 80 g (2¾ oz) icing sugar
- 3 teaspoons rum essence (or for an adult treat use real rum; you might need to add another teaspoon)
- 100 g (3½ oz) butter, softened
- 500 g (1 lb 2 oz) Madeira cake (actually any cake will work; even better if it’s a bit stale)
- 3 tablespoons raspberry jam
- 3 tablespoons cocoa powder
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