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Danish Træstammer

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Course Dessert
Cuisine Danish
Servings 12 cakes

Ingredients
  

Truffle Filling

  • 50 g frozen black-berry and/or raspberry
  • 1 pinch vanilla extract
  • 1-2 tbsp lemon juice freshly squeezed
  • 5 tbsp rasins
  • 50 g hazelnuts
  • 75 g dates
  • 50 g coconut desiccated
  • 175 g flour
  • 75 g oatmeal
  • 225 g sugar
  • 1 pinch salt
  • 1 1/2 tbsp cocoa powder
  • 100 g dark chocolate (70% coca)
  • 1/2 dl heavy whipping cream
  • 150 g butter
  • 1 tsp instant coffee
  • 3 tbsp dark rum

Butter Cream

  • 75 g butter room temperature and chopped
  • 125 g powdered sugar
  • 2 tbsp hot water
  • 2 tsp vanilla extract

Marzipan Layer

  • 350 g marzipan
  • 100 g powdered sugar
  • 15 g glucose sirup

Chocolate Decoration

  • 200 g dark chocolate (70% coca)

Instructions
 

Truffle Filling

  • Combine frozen berries, lemon juice, and vanilla in a saucepan and let boil. Let simmer for a couple of minuts before removing from heat
  • Blend the nuts in a foodprocessor to a rough flour. Add the raisins, dates (chopped), coconut, flour, oatmeal, sugar, salt, and cocoa
  • Melt the chocolate and butter in a water bath. When melted, add the whipping cream and coffee and stir till it has an even texture
  • Combine the chocolate, berries, content in foodprocessor, and rum in a bowl and stir till it has an even texture
  • Let the dough cool in the fridge while making the butter cream and marzipan layer

Butter Cream

  • Whisk all the ingredients together in a bowl using an electric whisk til the butter has a thick, airy texture

Marzipan Layer

  • Knead all the ingredients together on a kitchen table with your hands. You can grate the marzipan before kneading to make it easier

Putting The Cake Together

  • The truffles are rolled into one or mores longe sausages of 3-4 cm in width
  • On a piece of baking-sheet, roll the marzipan layer into a thin, rectangular piece using a rolling pin. Sprinkle the marcipan with some powdered sugar if the marzipan sticks to the pin
  • Cut the marzipan into strips with the same length as the truffle-sausages' and wide enough to reach all the way around the truffle sausages plus a little more. The width of each marzipan strip should be approx. 10.5-14 cm in length depending on the diameter of your truffle sausages
  • Apply a thin layer of butter cream on top of the marzipan
  • Each truffle-sausage is placed on a marzipan strip and the marzipan is rolled around the sausage
  • The long truffle sausages covered in marzipan are now put in the fridge for 30 min - 1 hour until they are cold
  • The sausages are then cut into several small sausages of 8-10 cm in length
  • Melt the chocolate (for the chocolate decoration) in a water bath
  • The cakes' ends are dipped in the melted chocolate and placed on a clean piece of baking paper
  • Let the cakes cool at room temperature and serve

Notes

The truffle-sausages are easier to cover in marcipan or dip in chocolate if they have cooled in the fridge for a couple of hours or over-night right after they have been rolled into sausages