Rum Balls with Cake Icing
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g cake (leftovers) or 1 packaed box cake from the supermarket (marzipan or men`s cake or 1 ready
- 1 bar dark chocolate
- 125 g palm fat or butter
- 65 g powdered suar
- 20 g cocoa powder for bakin
- 1 packet vanilla sugar
- 1 bottle rum flavor
- 1 cup cake icing
Print Recipe
Pin Recipe Instructions
- Dice the cake remnants in a mixing bowl. Chop or coarsely grate the dark chocolate. Melt palm fat or butter in the microwave and also add to the mixing bowl. Add powdered sugar, cocoa powder, vanilla sugar and rum flavor.
- Knead all ingredients with the hand mixer and the dough hook (not the mixer hook) until a uniform dough is formed. Shape them into balls.
- Lay out parchment paper.
- Melt the cake icing in the microwave, do not let it boil. Dip the balls one at a time, lift them out with a cake fork, let them drip off a little and then place them on the baking paper to dry.
- Store the finished rum balls in the refrigerator.
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