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A classic Danish no-bake cake made from cake scraps, almond paste/marzipan, and chocolate. These Træstammer (Danish Tree Log Cakes) are rich, nostalgic, and perfect for using up leftover cake.
A few years ago, I stumbled upon a photo of Træstammer on Instagram. At the time, I had a container of random cake scraps sitting in my fridge (as food bloggers often do), and this chocolate-dipped, marzipan-wrapped cake immediately caught my attention. I went down a rabbit hole, learned more about its Danish roots, and realized this cake was made for people like me who hate wasting good cake. I’ve been making it ever since.
What Is Træstammer?
Træstammer (pronounced trass-tem-mer) translates to “tree trunks” in Danish. Also known as Romkugler i stænger or Studenterbrød in log form, these no-bake cakes are a beloved fixture in Danish bakeries. Traditionally, Danish bakers would collect cake trimmings and leftovers from the day, mix them with jam, rum, cocoa or chocolate, and almond paste, then shape them into logs. The logs are wrapped in marzipan and dipped in chocolate at both ends to resemble small tree trunks. It’s a clever, delicious way to avoid waste—and over time, it became a classic rather than a compromise. Today, Træstammer are still incredibly popular in Denmark and are often enjoyed with coffee or tea. Every bakery has its own version, and many home bakers adapt it based on what they have on hand.
Why You’ll Like This Recipe
- It’s a no-bake cake that uses up leftover cake scraps you might otherwise throw away.
- The flavor is rich and complex thanks to almond paste, jam, and chocolate.
- It’s incredibly flexible—you can customize it based on the cakes and jam you have.
- It actually tastes better after resting, making it perfect for make-ahead desserts.
- It looks elegant and bakery-worthy with very little effort.
Ingredients and Substitutions
- Cake leftovers – Any combination of vanilla cake, chocolate cake, sponge cake, pound cake, muffins, or quick breads. Frosting can stay on.
- Raspberry jam – Any jam works well, such as strawberry, apricot, or blackcurrant.
- Rum extract – Vanilla extract works if you prefer alcohol-free or a milder flavor, but I really like it with rum extract
- Almond paste – Store-bought almond paste is fine. You can use store-bought or homemade marzipan too, but it’s sweeter than almond paste
- Semi-sweet chocolate – Dark chocolate is a great option if you prefer less sweetness.
- Almond flour – Add more as needed to adjust consistency.
- Powdered sugar – Add more if the paste feels too soft.
- Salt – It helps to round up overall taste
- Almond extract – You can use vanilla extract if you’re not a fan of almond extract
- Rosewater extract – Optional, but very traditional and fragrant.
Storage and Freezing
Store Træstammer in an airtight container in the refrigerator for up to one week. Because they’re high in sugar, they keep very well. For the best texture and flavor, let them sit at room temperature for about 15–20 minutes before serving. They can also be frozen for up to one month. Thaw at room temperature before serving.
Frequently Asked Questions
- Can I use only one type of cake?
Single-flavor cakes work perfectly. A mix just adds complexity. The best one to use is chocolate cake, it gives a very rich flavor - Is rum extract traditional?
Yes, rum flavor is very common in Danish versions, but vanilla is perfectly acceptable. - Can I skip the rosewater?
Absolutely. It’s optional and mainly adds a subtle floral note. - Why is my mixture too soft or too dry?
If it’s too soft, add more almond paste or cake crumbs. If too dry, add a splash of water.
Træstammer are one of those desserts that feel both nostalgic and clever. They turn leftovers into something intentional, elegant, and deeply satisfying. If you love no-bake desserts, almond flavors, or simply hate wasting cake, this Danish classic deserves a spot in your kitchen.
Traestammer (Danish Tree Log Cake)
Ingredients
For the cake:
- 450 g cake leftovers see notes 1
- 1 Tbsp raspberry jam or other jam of your choice
- 2 Tbsp rum extract or use vanilla extract
- 100 g almond paste recipe below
Marzipan wrap:
- 300 g almond paste recipe below. see notes 2
- 100 g semi-sweet chocolate bars or use chips
Homemade almond paste: (you may have a bit leftover)
- 270 g almond flour plus more as needed
- 105 g powdered sugar plus more as needed
- Pinch of salt
- 45 g water plus more as needed
- 1 ½ tsp almond extract
- 1 ½ tsp rosewater extract optional
Instructions
Prepare the almond paste:
- Combine all the ingredients for almond paste in a mixing bowl until you form a soft dough. You can use a food processor, pulse a few times until it comes together into a dough paste.
- Form into a log. Wrap in a plastic wrap to prevent it from drying out. Keep it at room temperature if you plan to use it on the same day
- If you don't plan to use it on the same day, keep it in the fridge for a few weeks or in the freezer for up to 3 months. Simply thaw at room temperature before using it
Prepare the cake log:
- Make sure the almond paste (or marzipan if that's what you use) is at room temperature. I usually let it sit at room temperature for 30 minutes or longer if it has been in the fridge or freezer
- If you cake has some icing, you don't have to remove it unless it's really a lot, then it may affect the texture of the cake. Crumble the cake into a food processor. Add melted chocolate, raspberry jam, rum extract and almond paste, torn into little pieces. Pulse a few times to process into a sticky paste
- If it's too "wet" you can add more cake crumbs. If it's too dry, you can add a bit of water to moisten the mixture
- Lightly oil your palms and roll into a log, about 1 1/2 to 2 inch in diameter. I just make one long log. Place them on a baking sheet and keep them chilled in the fridge
Roll out the almond paste:
- Place a piece of large parchment paper on a work surface. Place the almond paste on top, then cover with another piece parchment paper and use your rolling pin and roll it out into about 1/4-inch in thickness and i try to size it to about the same length as the log.
Assembling:
- Place the log to the side near you and start rolling it up to cover the log, slightly overlapping a bit.
- Cut off the excess almond paste sheet.
- Cut into 12 pieces. If you want it smaller, cut into 14-15 pieces
Dip in chocolate:
- Place the chocolate chips in a heatproof bowl set over a saucepan with water, not touching the bowl and let the chocolate melt on the lowest heat
- Prepare a baking sheet lined with a parchment paper. Dip both ends of the cake in chocolate.
- Put them on the prepared baking sheet and let the chocolate sets firm
How to store:
- They can be kept in an air-tight container for a week or so. It is high in sugar and the risk of spoiling is low unless you live in a hot climate. Store them in the fridge and simply remove them before serving. The texture is best at room temperature
- They can also be kept frozen for up to one month. Simply thaw at room temperature before serving
Marv’s Recipe Notes
- Cakes you can use: You can use any type of cake or quickbread leftovers like vanilla cake, chocolate cake, muffin, pound cake, sponge cake.
- You can use store-bought almond paste. If you use marzipan, know that it will be sweeter because marzipan has higher sugar content, so you may want to use melted dark chocolate to offset the overall sweetness
- This recipe is adapted from here and here
