Træstammer – Danish Tree Logs
I know the blog focuses on Italian food, but sometimes I can’t help sharing a recipe from my native Denmark, like these træstammer (Danish for tree logs) that can be found in every bakery in the country.
While Italian bakeries sell trays of bite-sized pastries, Danish cakes for afternoon tea are generally more substantial and you only have one per person. One of the most popular Danish tea cakes is træstammer. A classic that would make any thrifty Italian housewife proud. Træstammer are made from leftover cakes and biscuits like the Italian chocolate cake with biscuits, Tuscan zuccotto or Bonet from Piedmont. In træstammer poundcake, fruitcakes, pastries, muffins or cookies can be processed and recirculated, and the result when wrapped in marzipan and dipped in chocolate is really delicious. An ingenious way of using leftover sweet bits and pieces.
400 g leftover cakes, biscuits or chocolates
2 tbsp marmalade (preferably raspberry but other kinds with a likable taste can be used instead)
200 g marzipan
100 g dark chocolate
Crumble the leftovers in a mixing bowl or with a food processor.
Mix the crumbles with blended marmalade to a firm paste. You can add cocoa, nuts, rum or other spirits to enhance the flavour.
Roll out the marzipan with a rolling pin to a thin rectangle.
Melt chocolate in a water bath.
Make a roll of cake paste and wrap it in marzipan.
Cut the roll in 3-4 cm long pieces.
Seal the ends with melted chocolate.
Leave your træstammer on non-stick paper until the chocolate has become firm.