Going green...

Going green...

The marzipan-covered-rum-chocolate-cakes are called ‘Træstammer’ which translated means Tree Logs – speaking to the signature green coloured marzipan and the brown chocolate ends.

Danish ‘Træstamme’ is traditionally made from left-over cake which is blended together with marzipan, dark chocolate, raspberry jam and a little rum essence. They are then covered with marzipan and the ends dipped in chocolate. It's a very old school little cake, which can be found in even the smallest bakeries across Denmark.

You can easily use different types of cake or pastries for the truffle mix, for instance danish pastry, chocolate cake, sponge. So when ever you have some left over cake or pastry, just bag it and save it in the freezer instead of throwing it out. After some time you will easily have enough cake make these homemade little treats.


400g cake left-overs (chocolate cake or sponge traditionally, but can also be muffins, pastries, and even lemon drizzle. The additional ingredients will add much more flavour that the cake left overs, so don’t worry too much about it. Avoid cake with fillings and icings though)
100g marzipan
100g chocolate, melted
1-2 tbsp raspberry jam
2 tbsp rum essence

200g marzipan
Green food colouring
a little icing sugar
100g dark chocolate, melted

  • Crumble up all the cake into smaller pieces using a small chopper or food processor. Place in a large bowl.
  • Crumble the marzipan using the chopper/food processor and melt the chocolate using a water bath. Add both to the cake leftovers.
  • Now add the raspberry jam and rum essence.
  • Mix it all together until all the ingredients are completely mixed into a sticky dough.
  • Set the dough aside in the fridge for 15min or so to cool down, making it easier to work with.

  • Roll the dough into two logs with a length of about 40 cm each. Again, if needed you can let the logs cool in the fridge while preparing the marzipan covering.

  • Mix the marzipan with a new drops of food colouring. Should you add to much, you can even out the texture by adding a bit of icing sugar to the marzipan.
  • Using a rolling pin; roll the marzipan into a thin squared piece. (TIP: If you sprinkle the kitchen table with a little icing sugar, then the marzipan will be easier to remove afterwards)
  • 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 5com. (You can easily make them smaller or bigger depending on preference)
  • Melt the chocolate in the water bath and cover a chopping board or plate with baking paper to ensure the chocolate don’t stick.
  • 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.

And you are done… Eat away…
We guarantee these will go down like a treat with everyone you know.

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