Oh, rum balls, pure nostalgia from my childhood world. I still remember the giant rum balls that you could buy from the nearby baker on the way home from school. Soft and delicious and rolled in coconut. At that time you could get spheres of the size of a tennis ball for 4 DKK. And a cinnamon bun the size of a loaf for 8 DKK. It was a big hit to buy half a loaf of bread or a ball and eat it on the way home with friends. Or drop by during recess, when you were finally old enough to leave school grounds. So next project is probably to bake me cinnamon bread … yum.
RUM BALLS
ABOUT 25 RUM BALLS
BUTTER CREAM:
50 G BUTTER
120 G ICING SUGAR
2½ TBSP. MILK
Melt the butter and mix it with icing sugar and milk for a smooth mixture. Put the cream aside while the rest is made.
RUM BALLS:
500 G LEFT OVER SPONGE CAKES, LIKE CHOCOLATE CAKE
2½ TBSP. RASPBERRY MARMALADE, THE SEEDS REMOVED
2 TSP. RUM AROMA (SO CHILDREN CAN ALSO EAT THESE)
DESICATED COCONUT
SPRINKLES
Blend the leftover sponge cakes to a fine crumb, mix it together with the buttercream, raspberry marmalade and rum aroma for a soft mixture you can shape.
Roll balls of the dough and cover them with desiccated coconut or sprinkles.
Place them on the fridge for at least 3 hours, but preferably overnight if you can wait so long.
