in Recipes

Rum balls made from cake leftovers

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Ingredients for 6 servings:

  • 500 g cake leftovers
  • 4 tbsp rum
  • 125 ml water
  • 125 g palm fat
  • 65 g powdered sugar
  • 20 g cocoa powder
  • 1 packet of vanilla sugar
  • 1 egg(s)
  • 1 bottle of rum flavoring
  • 1 pack of chocolate decorations (chocolate sprinkles)

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Crumble the cake scraps into a mixing bowl. Drizzle with water, rum, and rum flavoring. Let it sit. Melt the coconut oil and let it cool. Add the remaining ingredients and the cooled coconut oil to the cake scraps and mix well. Form the mixture into approximately 16 balls and roll them in the chocolate sprinkles. Let them set in the refrigerator. Simple sponge cake bases are also a great alternative to cake scraps.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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