These Swedish punsch bars or "vacuum cleaner cakes" (Dammsugare) are one of my ultimate favourite cakes and I was more than impressed with my homemade version!
Their slightly strange nickname is in reference to their flavour and appearance – the outside is made out of green marzipan, the ends of which are dipped in chocolate. Inside there is a mix of sponge cake, punch liqueur, butter and cocoa powder.
- 75 g (⅓ cup) butter or margarine, softened
- 5 tbsp icing sugar
- 2 tbsp cocoa powder
- 250 g (1¼ cups) cake (fairy cakes, muffins or any leftover cake)
- 4 tbsp Swedish punsch (or 2 tbsp of rum, I used Kraken rum )
- 350 g marzipan
- 1 tsp green food colouring
- 1 sheet of coloured marzipan (you can order it here at the Scandinavian Kitchen)
- 75 g dark chocolate
- Put the butter, sugars and cocoa powder in a food processor.
- Whizz briefly until evenly mixed.
- Add the cake and rum and whizz until evenly mixed.
- Cut two pieces of greaseproof about 37½ cm x 10 cm each.
- Divide the mixture between the two sheets and roll into two long sausages, trying to ensure that each sausage is an even diameter, something that is easier said than done!
- Refrigerate for at least 30 minutes (a crucial step to make assembly easy)
- Unroll your green marzipan sheet on a clean work surface OR in a bowl gradually add green food colouring to the marzipan, mixing until it is the desired shade and evenly coloured and roll out until you get a thin sheet.
- Cut it into 6 cm wide strips.
- Cut the cake filling into equal sized pieces
- Roll each one up with marzipan.
- Chill them for at least 30 minutes.
- Break the chocolate into small pieces and then carefully melt it in a microwave or in a bowl over a pan of simmering water.
- Dip one end of each roll into the chocolate mixture and then transfer it to some greaseproof paper until the chocolate sets.
- Repeat with the other end of each roll. (I found that if I tried to do both ends at once the chocolate sometimes run down the marzipan.)
- Transfer to a tray lined with greaseproof paper and refrigerate until required. (Don't take them out too early or they will lose their shape.)