Swedish punch
rolls| Recipe
No-bake classic ‘Dammsugare’
Text:
Katharina Kuhlmann
Photography:
@ Hanna Ekelund
22 November 2024
Everyone in Sweden knows the classic ‘Dammsugare’ punch rolls - the English translation is ‘hoover’. This is partly due to the appearance of the first appliances in the 1920s, but also because of what a hoover has inside: Crumbs. And that's exactly what the popular punch rolls contain - a mixture of cake crumbs. Flavoured with arrack, covered in bright green marzipan and with a chocolate coating on both ends, these little no-bake rolls are simply delicious. We are therefore absolutely convinced that Sweden is definitely worth a stopover in November as part of our Chocolate Journey 2024.
Ingredients
For 15 rolls
50 g
butter oder margarine (room temperature)
60 g
rolled oats
60 g
icing sugar
1 pinch
salt
30 g
VIVANI Fine Cocoa Powder
3 tbsp
strong coffee or milk
some
arrak, punch oder rum flavour (to taste)
200 g
leftover cake, finely crumbled
100 g
VIVANI Dark Nougat Gianduja Chocolate, melted
200 g
green almond paste (or colour it yourself)
corn starch (for rolling)
100 g
Dark Cooking Chocolate
0.5 tsp
neutral oil
making
level of difficulty
medium
N°
01
Using an electric mixer, start with whipping the butter, oats, powdered sugar, and salt creamy and until the oats become fine pieces.
02
Add the cocoa powder, coffee, and arrack flavour and whip until just incorporated. Then stir in the crumbled cake.
03
Lastly, fold in the melted chocolate. If your dough feels to dry to shape, add more butter, melted chocolate, and/or coffee. Let firm up in the fidge for half an hour.
04
In the meantime, knead the marzipan with your hands to be moldable. If it’s too sticky, knead in some corn starch.
05
Now roll out half of the marzipan into a 2-3 mm thick rectangle. Take the dough out of the fridge and also shape half of it into a long roll. It should have a diameter of around 2-4 cm and be as long as the long side of the rolled-out marzipan.
06
Place the roll on the marzipan and cover it with the marzipan. It should cover the roll completely. Cut off the excess. Repeat this process for the other half of the marzipan and dough.
07
Now cut the two marzipan-covered rolls into smaller pieces of about 5 cm each (approx. 15 pieces). Place on a plate lined with baking paper and leave to set in the fridge.
08
Meanwhile, carefully melt the chocolate coating in a bain-marie and add the oil.
09
Dip each end of the rolls into the melted chocolate. Allow the excess chocolate to drip off and place back on the plate with baking paper. Leave to set in the fridge before serving.
Dark Nougat
Gianduja | vegan
Dark Cooking Chocolate
70 % Cocoa | vegan
Fine cocoa powder
Santo Domingo | fat-reduced cocoa powder | Biodynamic | vegan
