If we have some cake left-over we always bag it and save it in the freezer instead of throwing it out. After some time we have saved enough cake so that we can make some Danish Rum Balls or these Danish Tree Logs. In Denmark these marzipan-covered-rum-cakes are called Træstammer which translated means Tree Logs. Danish Tree Logs are a very traditional dessert and have been made and sold by the danish bakers for many, many year. We both remember having had these as kids and that we loved them!
See also: Traditional recipe for Danish Dream Cake (Droemmekage)
A Danish Tree Log is made from left-over cake which is blended together with some marzipan (almond paste), dark chocolate, raspberry jam and a little rum essence. Then they are covered with marzipan and dipped in chocolate. You can use different types of cake e.g. Danish pastry and chocolate cake. However, we personally prefer chocolate cake which goes great together with the dark chocolate which is added to the 'batter'.
Ingredients
Chocolate Rum Cake
- 450 g cake left-overs (e.g. Danish pastry or chocolate cake)
- 100 g marzipan
- 100 g dark chocolate (melted)
- 1 tbsp raspberry jam
- 2 tbsp rum essence
Marzipan covering
- 200 g marzipan (at room temperature)
- a little icing sugar
- 100 g dark chocolate (melted)
Instructions
- Cut the cake into smaller pieces and pour it in a food processor.
- Grate the marzipan and melt the chocolate; pour it into the food processor. Also add the raspberry jam and rum essence.
- Run the food processor until all the ingredients are completely mixed into a sticky dough.
- Roll the chocolate dough into two logs with a length of about 40 cm (15 inch) each. Let the logs cool in the fridge while preparing the marzipan covering.
- Make the marzipan covering: Start by bringing the marzipan to a room temperature. Using a rolling pin; roll the marzipan into a thin squared piece. If you sprinkle the kitchen table with a little icing sugar, then the marzipan will be easier to remove afterwards. You can also try using a sheet of parchment paper instead of icing sugar.
- Divide the rolled marzipan into two pieces.
- Place the chocolate logs on the marzipan and roll them so that the entire logs are covered with marzipan.
- Cut the logs into smaller pieces with a length of about 8-10 cm (3-4 inch).
- Melt the chocolate in a water bath or using the microwave on low heat.
- Cover a chopping board or similar with parchment paper.
- Dip each end of the logs in the chocolate and place them on the parchment paper.
- Let the logs cool off until the chocolate is completely hardened.
Julie-Katrine
Hvor er det skønt at se at der er nogen som kommer ud over lille Danmark med vores skønne mad ❤️
Louise Dam
Tak Julie-Katrine, det er så hyggeligt når der er nogen på den anden side af kloden der interesserer sig for f.eks. gammel dansk julemad :-)
rachel
Beautiful photography. beautiful everything! Love the site, I will be a frequent visitor.
Kim Nielsen
Hi Rachel. Thanks for your nice words. It's always nice to know that somebody likes what you are doing :-)
Jen
I just found this site! My grandfather is from Denmark and isn't well at the moment and I'm looking for things to make him that will perhaps bring him some extra joy - we plan to have risalamande next weekend for Christmas! For the Tree Logs, is it okay if the leftover cake is frosted (as most of my cake leftovers are) or is it preferable that there be no icing? Would I perhaps reduce the marzipan in the filling to account for the moisture imparted by any frosting? Thanks!
Kim Nielsen
Hi Jen. Sorry to about your grandfather. I normally always use cake leftovers which has been in the freezer, that is normally no problem. I would just use the amount of marzipan from the recipe. Regards Kim
Greta
Hello, I really want to try making these, but my chocolate cake did not rise at all and is kind of chewy and really close textured, would this recipe still work?
Best regards from the UK!
Kim Nielsen
Hi Greta. These cakes are not supposed to rise. I hope that you like them.
Greta
Hi Kim, I meant the cake that is used to make these, not the logs themselves
Nordicfoodliving.com
Hi Greta. Arh yes you are right, I was a little too fast. :-)
I would try to use the cake you have made. I actually think it might still work.
Ruth Beal
Min far sagde altid at de kager blev lavet afdet bageren fejede op på gulvet. Jeghar altid elsket de kager og er glad for at endelig finde en opskrift på dem. Vi plejede at få en roulade der have træstammendejen i midten og så var der roulade med vanilla smør krem rullt omkring det. Den var beklædt med marcipan og enderne dyppet i chokolade. Vi kæmpede om ende stykkerne. Jeg kan ikke lide romsmagen så jeg vil prøve at bruge orange smag i stedet for . Tak for opskruften
Kim Nielsen
Hej. Jeg fik også altid at vide at ingredienserne, var opfej fra bagerens gulv. Jeg ved dog ikke om det er rigtigt, det lyder lidt mærkeligt syntes jeg. Jeg kan også huske at endestykkerne, med chokoladen, altid var dem som blev spist først. Jeg er glad for at du har fundet opskriften og at du kan lide den. Hvis du er interesseret i en lidt mere sukker-fattig opskrift, kan jeg anbefale min opskrift på træstammer med dadler. Du kan finde opskriften her på min blog.
Elle
Thank you so much for this recipe. When we visit Denmark we love to enjoy Træstammer but have never found it being sold anywhere else in Europe. Now we can make Træstammer ourselves at home - can't wait to try this recipe!
Kim Nielsen
You are welcome. I hope that you will enjoy the recipe and maybe bring back some good memories from your visit in Denmark :-)
Jean Lamb
These taste delicious ... had only previously tasted the Ikea ones which I love, but these are in a different class!!
Kim Nielsen
Thanks for your comment. I'm happy that you liked the recipe for Danish tree logs :-) Regards Kim (NordicFoodLiving.com)
Liv
Thank you so so so much for this recipe! I studied in Copenhagen in college and miss it every day. It’s become a tradition for me to make these every Christmas. I’ve even made a deal with a local Swedish coffee shop that if they give me their day old pastries, I’ll give them some of these in return (I had to make 5 batches this year since they got a bit too excited for them)