Rum Rolls

• 18 ounces cake crumbs from your leftover cake, half chocolate cake crumbs for the best taste
• 6 ounces powdered sugar
• 3 ounces raspberry puree or jam strain from seeds
• 2 ounces cocoa powder
• 1 x rum to taste, or 1 teaspoon rum extract
• 1 x marzipan as needed
• 1 x chocolate good quanlity

1. Lay the ingredients from the first one to the last one onto a parchment or wax paper, leaving 1-inch boarder.
2. Drizzle some rum or extract all over the layers.
3. Roll from one end to the other.
4. Gently remove the paper.
5. Before cutting, cover roll in marzipan.
6. Cut into 3 to 4-inch long rolls.
7. Dip the ends into some melted good quality chocolate.
8. Arrange them on a plate, let chocolate set in the refrigerator for about half an hour.
9. For the Cake Rolls:
10. Same recipe but change taste with cherry liqueur or other liqueur.
11. Dip them in chocolate and sprinkle with colorful sprinkles.
12. Keep fresh in the fridge for 5 days or you can freeze them.

cake crumbs, powdered sugar, raspberry puree, cocoa, rum, chocolate good quanlity

Taken from recipeland.com/recipe/v/rum-rolls-51287 (may not work)