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  • Angelica Larsson

Punch roll | Dammsugare | Vegan | Easter

Hello my lovelies! Today we are making a pastry that I am very fond of and that is due to my wonderful grandmother who no longer is with us. Our family lost her while we were all quite young but the memories we had with her lives on. Whenever I think about fika

I think about my grandmother Gerd and how she introduced me to many different pastries. Random fun fact! Most of us call them dammsugare which means vacuum cleaner which I assume is because it looks a bit like the head of one. The iconic look of them is green marzipan with dark chocolate but today we are infusion a lovely Easter look to these.

What you need for chocolate cake:

250g melted chocolate

7 1/2 dl (3 cups) flour

3 3/4 dl (1 1/2 cups) sugar

3 3/4 dl (1 1/2 cups) vegan yoghurt

3 3/4 dl (1 1/2 cups) cold coffee

2 1/2 dl (1 cup) aquafaba

1 1/4 dl (1/2 cup) vegetable oil

1 tbsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp salt

2 tsp vanilla powder

What you need for punch roll

400g chocolate cake

100g butter

2 dl (0.8 cups) icing sugar

2 dl (0.8 cups) oats

1 1/2 dl (0.6 cups) cold coffee

1 tsp arracks essence

800g pink marzipan

150g white chocolate

Vegan sprinkles to decorate

Makes about 20-25 pieces.

Let's begin with preheating the oven to 175°C (350°F)

Butter a cake tin and coat with flour, gentle tap so the flour sticks everywhere. If there's excess simply tap it out.

In a bowl add aquafaba and sugar, mix it until it looks nice and fluffy we want stiff peaks. Set aside for now.

Using a different bowl add the flour, baking soda, baking powder, vanilla powder and salt. Give it a nice mix until combined. Now add the melted chocolate, oil and coffee and mix until combined. Now add the yoghurt and mix that in and then gently fold in the aquafaba.

Pour the batter into the baking tin and pop into the middle of the oven for 45min to an hour. Check it with a pick at the centre if it comes out clean you are good. Allow the cake to cool.

In a bowl add butter, icing sugar, oats, cold coffee and arracks essence. Give it a rough mix and then crumble in the chocolate cake and work it together using your hands.

Divide the dough into 2 pieces and roll them out roughly the size of 3-4 cm, place them on a tray and allow to cool in the fridge while we roll out our marzipan.

Knead the marzipan until it softens and becomes easier to work with. Roll it out so it's

around 2-3 mm's thick.

Place one of the chocolate roll lengths onto the marzipan and roll the marzipan around the length enough to cover and seal it. Cut off any excess.

Rinse and repeat with the second one.

Now slice the rolls roughly 5-6 cm wide and place them back onto the tray and into the fridge to set while we melt our chocolate.

Pop the chocolate into the microwave and using 30 seconds interval melt it. Stir in-between to make sure it doesn't burn.

Next dip the ends of the rolls into the chocolate and add some sprinkles. Once again pop into the fridge to set before serving.

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