With colored sprinkles
Recipe for homemade rum balls
A bakery classic in a homemade version, rolled in colorful sprinkles.
Ingredients
- 1400 gram cake leftover pieces of various types of cakes
- 30 gram Almond Flour or blanched, ground almonds
- 60 gram jam blackcurrants or raspberries
- 30 gram Rum Essence
- 10 gram Cocoa
- 400 gram Dark chocolate
- Colored crumb
Instructions
- Crumble the cake with your fingers and pour the crumbs into a bowl.
- Add almond flour, blackcurrant or raspberry jam, rum essence, and cocoa.
- Melt the chocolate in a double boiler and remove from the heat.
- Add the melted and slightly cooled chocolate to the cake mixture and mix everything well.
- You can also put all the ingredients for the rum balls in a food processor and blend until the mixture is cohesive.
- Form the cake mixture into approximately 50 rum balls.
- Pour sprinkles into a deep plate and roll the rum balls in them.
- Store the finished rum balls in the refrigerator until ready to eat.
