Traestammer (Danish Tree Log Cake)

Course: Dessert

Cuisine: European

Servings: small pieces

Calories: 251kcal

Author: Marvellina

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

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

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.

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

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

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

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