55. Giant Punschrulle – Swedish Green Marizpan Rolls

too long for a normal plate - the giant prunschelle

too long for a normal plate – the giant punschelle

The Prince family love marzipan. In every shape, form and colour. There is a a rather well known Swedish shop that sells these amazing little green marzipan rolls called Punschrulle and everytime I go I stock up, mainly on food ignoring all the other homeware options.

A slice of giant Punschrulle cake

A slice of giant Punschrulle cake

I have been looking for a recipe for Punschrulle or Punsch-rolls forever and was unable to find one that reflected the ingredients described on the back of the packet. The key ingredient was always missing, oats! So in the end I made up my own recipe and tasted it along the way to make sure I had got it as close to the original as possible.

A birds eye view of a giant Punschrulle cake

A birds eye view of a giant Punschrulle cake

The Punschrulle is also known as dammsugare which in English means rather oddly, “vacuum cleaner”. I think this is related to it’s tube like appearance, like a vacuum cleaner’s hose perhaps? But also because this cake gives you the opportunity to use up leftover cakes and cookies, hoovering up the crumbs from yesterday’s baking. What an efficient little cake this is.

6 Earl Grey Cupcakes just begging to be mashed up

6 Earl Grey Cupcakes just begging to be beaten up

I was lucky to have 6 earl grey cupcakes waiting patiently to be eaten in my freezer from a rather large baking frenzy I had whipped myself into. now was there time to shine. I defrosted the 6 cupcakes and blended them in my kitchenaid (using the beater attachment) to a fine crumb. You could also use a hand blender or food processor if you wish. I simply couldn’t be bothered to unpack my food processor so used the kitchen aid, which does a pretty good job of beating things to a fine crumb, particularly if you break it up a little by hand first.

cake crumbs

cake crumbs

Chocolate and marzipan are my favourite combination. I could merrily eat a block dipped in dark chocolate all to myself, but tried to resist as far as possible. Punschrulle rolls are filled with a rich chocolatey, oaty cake. Further investigation also indicates that they are a rather boozy cake too, with punsch liquor. However I wanted to make a child friendly recipe, not get my little nephew hammered, so I omitted the booze from my recipe. But feel free to whack a bit in if you prefer your cakes alcoholic. I’m not entirely sure where you purchase punsch liquor from in the UK, but I think brandy , vodka or rum would be a good substitute!

The classic storecupboard essential- digestive biscuits

The classic storecupboard essential- digestive biscuits

Sieving cocoa powder and sugar into the mix I realsied that I needed something more to bulk the cake crumbs up and balance out the cocoa powder. Rooting around in my cupboards I found some digestive biscuits which were perfect for this purpose. Again I crumbled them into the mixer bowl by hand and let the mixer do the work for me.

Chuck in the rest of the cocoa powder and sugar

Chuck in the rest of the cocoa powder and sugar

I was worried that the oats would be a bit too large in this mixture so introduced my hand (stick blender) to blitz the mixture to a much finer crumb. As this cake is uncooked, the oats needed a little time to soften in the mixture, you want texture to the cake, but not to make your friends feel like they have oats stuck in their throat.

Beat in the butter

Beat in the butter

It’s such a simple cake to make, having completed the baking when I made the cupcakes a few months ago. All that’s left to do is to rub in the butter and shape the mixture into a roll! I wanted to make my punschrulle for my sisters birthday and envisaged a giant punschrulle roll, rather than making individual rolls.

Beat the mixture together until it sticks in one nice lump

Beat the mixture together until it sticks in one nice chocolatey lump

I used cling film to roll the mixture up and flatten at the ends, whilst smoothing the top.

Plonk your buttery cake crumb lump onto some clingfilm and roll

Plonk your buttery cake crumb lump onto some clingfilm and roll

Sealing the ends of the cling film, the roll can then be transferred easily to the fridge to set, while you get busy colouring the marzipan and rolling it out.

a cling film wrapped chocolate sausage

a cling film wrapped chocolate sausage

Traditionally Punschrulle rolls are bright green and each end is dipped in dark chocolate. I used a little green gel food colouring and kneaded it thoroughly into the marzipan. dousing the worksurface in icing sugar stops the marzipan sticking and means you can roll it out into a thin rectangle, just enough to cover the entire cake.

Turn your marzipan green and roll out

Turn your marzipan green and roll out

Making sure the marzipan was loose enough to remove it from the worksurface, (The last thing you want is to realise half way through icing you cake is that the marzipan is welded on to the worksurface.)

Chocolate Sausage ready to be wrapped in marzipan

Chocolate Sausage ready to be wrapped in marzipan

I plonked the roll face down (the smooth side which is to be the top of the cake) face down on to the marzipan and folded the marzipan over to envelope the cake fully. Strategically folding the marzipan to hide the join underneath the cake and tuck the folds along the edges underneath.

Wrap up and tuck in the edges

Wrap up and tuck in the edges

Whilst the bottom of the cake is facing upwards, I melted a bar of dark chocolate in the microwave, reserving one third of the chocolate and stirring every 30 seconds to avoid it burning. Once the chocolate is melted pour in the final third of the chocolate and stir until fully melted. This helps to reduce the temperature of the chocolate and temper it, so it retains a glossy finish and doesn’t look like a sweaty mess when you’re finished.

One chocolate cake sausage encased in marzipan

One chocolate cake sausage encased in marzipan

I smeared melted chocolate all over the bottom of the cake in a thin layer and allowed it to set. This means each slice has a layer of chocolate, not just the lucky people who get the end pieces! It also helps to lift the cake when you need to move it later on…

Smear melted chocolate all over the bottom of the roll

Smear melted chocolate all over the bottom of the roll

Once the bottom layer of chocolate has set fully, turn the cake face up and paint the ends of the cake with a thick layer of chocolate. Et voila, you have created a giant Punschrulle cake!

Paint each end with melted chocolate

Paint each end with melted chocolate

Now this is when I realised that you have to be a member of my family to think this cake looks pretty. On a giant scale, the Punschrulle looks a bit odd… but it tastes great! (Even if I do say so myself.) I don’t own a plate or chopping board long enough to house such an enormous cake, so I had to resort to using a colourful serving tray.

too long for a normal plate - the giant Punschrulle

too long for a normal plate – the giant Punschrulle

The addition of a giant candleabra birthday candle  gave the cake somewhat of an eccentric finish. What Giant Punschrulle cake would be complete without a birthday candleabra? This cake didn’t last long in our house. Despite it’s chocolatey richness, it’s very moreish and disappears very quickly when served with a hot cup of tea. I could easily eat 2 slices in one sitting. The crunch of the dark chocolate is there with every bite, balancing out the marzipan and dense oaty filling.  It’s a great way to use up any leftover cakes and biscuits in your house, so it’s a rather economical and unusual birthday cake. If you want to see how the individual Punschrulle rolls should look, have a pop over to www.nearof.com for a review of the cakes I based my recipe on.

What giant prunschelle cake would be complete without a birthday candleabra?

What giant prunschelle cake would be complete without a birthday candleabra?

Happy Birthday to my wonderful sister! Here’s a interesting interpretation of the Punschrulle cake just for you!

Giant Punschrulle Cake

Giant Punschrulle Cake

Things that I used to make my Giant Punschrulle Cake

  • 6 cupcakes (you could use whatever cake crumbs you have available, chocolate or vannila would probably work best)
  • 10 digestive biscuits (plain biscuits again work well in this cake, rich teas, shortbread or digestives would be good)
  • Sugar
  • Butter
  • Vanilla

Icing

  • 300g marzipan
  • green food colouring
  • icing sugar (for dusting the board)

Chocolate 

  • 100g dark chocolate
Advertisements

32. Moomins Love Berry and Cardamom Cake – Finland

I spotted the amazing Moomin Cookbook on my friend Jess’s shelf. Curious to discover what moomins eat I discovered this gorgeous recipe for lingdonberry and cardamom cake. It’s a traditional Finnish recipe, yet another country I am still yet to visit.
image

Unfortunately the only place I have seen lingdonberries is Ikea and that was in jam form so I substituted to the extreme using a combination of blueberries and dried cranberries.

The most time consuming part was grinding the cardamom pods ( I lost count of how many I smashed to produce 2tsp of ground cardamom) and the cloves. I have a feeling I was a bit over enthusiastic with the addition of cloves but it added a wonderfully Christmassy aroma to the kitchen (and the final cake).

grinding cardamon and cloves

image

After my pestle and mortar workout all that was left to do was mush up the berries, then beat all of the ingredients together in one bowl. Wonderfully quick and little mess too!

If I was in less of a hurry I would have used my stick blender to blitz the berries but as I was in a rush I just used the back of fork… Not the best way to mush up dried fruit. Perhaps I should have soaked the cranberries in juice beforehand.

The recipe called for a greased and dusted (with semolina) loose bottomed tart tin. I paid little attention to these directions and subsequently forgot to add a dusting of semolina to my tin. I also forgot to use the specified tin and ended up with making use of my favourite bundt tin (again!)

To compensate for the tin difference I baked the sponge for a slightly shorter period of time and when the skewer came out clean from the cake, I knew it was baked through.

image

This was so much quicker and non of the hassle of lining tins with greaseproof paper. I recently indulged in a can of baking spray to grease my cake tins with (or ‘quick release spray’) as it was half price and it makes such a difference. Very quick and easy to use. Perfect for when I’m in a hurry, which is most days. No buttery fingers produced either!

I was worried that the lack of semolina in my tin would mean the cake stuck but it simply slid out as soon as I turned tin over onto my cooling rack. Effortless baking. Just how I like it, which meant I could cook tea whilst whipping this cake up simultaneously. (I just can’t stop multitasking!)

image

It’s  recommended that you leave the cake for a day to develop the favours. I successfully managed to resist cutting into it all night. However I was a little worried that the cloves might be a bit overpowering in this recipe, having never baked with cardamon before I wasn’t sure what to expect….

image

I loved the combination of the spices, the cloves definitely come through first with a tingly punch, while the cardamon and ginger add gentle undertones of warmth. It went well with the terrible weather we’ve been having in England recently, rain, rain and more rain along with snow in some places! But equally now the sun is shining I could merrily munch on a slice of berry and cardamon cake with a cup of tea. Spicy and fruity and moist. What could be better? No wonder the Moomins love Lingdonberry and cardamom cake!

image

Things I used to make Berry and Cardamon cake.

* 2tsp baking powder
* 250g brown sugar
* 250g plain flour
* 2tsp ground ginger
* 2tsp ground cloves
* 2tsp ground cardamom seeds
* 2tsp ground cinnamon
* 50g of blueberries (pureed/mushed) – if you can find lingdonberries just use 50 g of these as a puree)
* 10g dried cranberries (pureed/mushed)
* 200ml single cream
* 2eggs
* 90g melted butter

* One bundt tin
* One oven heated to  175 degrees c
* Bake for 1 hour or until cake is cooked all the way through
image

* This recipe was lovingly adapted from The Moomins Cookbook