Romkugler

About

Romkugler are a beloved Danish bakery confection: bite-size truffles formed from cake crumbs enriched with unsalted butter, sweetened with powdered sugar and raspberry jam, deepened with cocoa powder, perfumed by vanilla extract, and lifted by a hint of dark rum and a pinch of salt, then rolled in festive coatings like chocolate sprinkles, desiccated coconut, or crushed freeze-dried raspberries.

Time and Yield

Yield: about 18–22 pieces. Active time: 20 minutes. Chill time: 30 minutes.

Ingredients

• 500 g cake crumbs (from chocolate or vanilla bakes)
• 30 g cocoa powder
• 120 g powdered sugar
• 100 g softened unsalted butter
• 60 g raspberry jam
• 2–3 tbsp dark rum (to taste)
• 1 tsp vanilla extract
• Pinch of salt
• For coating: 100–150 g chocolate sprinkles
• Optional coating: 60 g desiccated coconut
• Optional coating: 2 tbsp crushed freeze-dried raspberries

Equipment

• Mixing bowls and spatula
• Stand mixer or hand mixer (or a sturdy spoon)
• Cookie scoop or tablespoon
• Tray lined with parchment

Preparation

1. Prep the base: Break any larger pieces of cake crumbs into fine crumbs. If the cake crumbs are very dry, keep an extra teaspoon of raspberry jam nearby for later adjustment.
2. Cream the fat and sugar: In a bowl, beat the softened unsalted butter with the powdered sugar until smooth and fluffy.
3. Flavor the mixture: Beat in the raspberry jam, cocoa powder, vanilla extract, and salt until fully combined. Start with 2 tbsp of dark rum and mix well; you can add more later to taste.
4. Build the dough: Add the cake crumbs to the bowl and fold until no streaks remain. The mixture should be soft but hold a ball when pressed. If crumbly, add 1–2 tsp more raspberry jam or a splash of dark rum. If too soft, sprinkle in a few more cake crumbs.
5. Quick rest: Cover and chill for 30 minutes to firm slightly for easier rolling.
6. Portion and roll: Scoop tablespoons of dough and roll between your palms into even balls. If sticking, lightly dampen your hands or chill another 10 minutes.
7. Coat: Pour chocolate sprinkles, desiccated coconut, and crushed freeze-dried raspberries into separate shallow bowls. Roll each ball to coat thoroughly. For a classic look, use mostly chocolate sprinkles.
8. Final set: Arrange on the lined tray and chill for at least 20 minutes to set the shape before serving.

Tips

• Balance texture: The ideal dough feels like soft modeling clay. Adjust with extra cake crumbs if loose, or a touch more raspberry jam or dark rum if dry.
• Flavor to taste: Start modestly with dark rum and increase gradually. Keep the backbone of cocoa powder and the roundness of vanilla extract in balance.
• Coating variety: Mix desiccated coconut with a spoonful of crushed freeze-dried raspberries for a pink-speckled finish, or stick with all chocolate sprinkles for a traditional look.
• Temperature matters: Slightly cooler dough, thanks to a brief 10–15 minutes in the fridge, rolls cleaner and coats more evenly.

Serving

Serve Romkugler slightly chilled so the centers are tender but not sticky. Offer a trio of finishes—chocolate sprinkles, desiccated coconut, and freeze-dried raspberries—and pair with strong coffee or tea. For a party platter, alternate colors and dust a few with extra crushed freeze-dried raspberries for contrast.

Storage

Store in an airtight container in the refrigerator. For the best bite, let them sit at room temperature for a few minutes before serving so the unsalted butter-rich centers soften slightly. They also freeze well; thaw briefly until the unsalted butter centers regain their creamy texture and the aroma of vanilla extract and dark rum blooms.

Brief History

In Danish bakeries, trimmings and day-old bakes were traditionally transformed into new treats rather than wasted. Those bits became flavorful cake crumbs, enriched with pantry staples like unsalted butter, sweeteners such as powdered sugar and raspberry jam, and a splash of celebratory dark rum. Rolled in chocolate sprinkles or snowy desiccated coconut, the result is the nostalgic Romkugle: thrifty, indulgent, and perfect with coffee, with the cocoa depth of cocoa powder and a whisper of vanilla extract and salt to round the flavor.