info@bamchocolate.com

About us

Search the entire store . . .

Souffle with strawberries

8,80 € 6,99 €

Out of stock

Home /
Recipe /
Quick desserts /
Rum balls made from leftover sponge cake

Rum balls made from leftover sponge cake

(1)

Preparation time: 30 min
Difficulty:
Number of ingredients: 8

rum balls made from leftover sponge cake

What to do with a sponge cake that is not suitable for a cake due to its shape? It is a pity to throw it away, because it is only the shape that is unfortunate, but the taste is divine. You can use it to make cakepop. If you don't like them or don't feel like making them, we recommend rum balls. They are quick and easy to make, especially when you have a large quantity of biscuits or other desserts at home that nobody touches.

You can use the code RECIPE to get a 10% discount when ordering BAM products.

The recipe below is the perfect opportunity to make the best rum balls with leftover desserts! And to make sure you don't go wrong, BAM vanilla paste, with its universal flavour, delights in all kinds of desserts. The convenient packaging, which comes with a handy pump, makes dispensing easy and even.

If you don't have a ready-made (read: excess) sponge cake at home, you can use this recipe to make one. However, we share with you a recipe for crispy vanilla sponge dough to make rum balls. Which one you choose is up to you.

You can also swap the rum balls for summer coconut balls or simple chocolate balls.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Rum balls made from leftover sponge cake

Preparation time: 30 min
Difficulty:
Number of ingredients: 8

Ingredients:

for rum balls:

250 g vanilla biscuits
400 g condensed milk
3 teaspoons of rum
1 teaspoon BAM vanilla paste
65 g BAM cocoa powder
50 g coconut flour
pinch of salt

toppings:

coconut flour

Instructions:

preparation:

1. Step Prepare a work surface where you will crumble the biscuits. If you have a dedicated machine, you can crush them with that. If you don't have one, we suggest using a plastic bag. Place the biscuits and some coconut flour in a plastic bag. Seal it all together and roll the bag with a rolling pin. Keep doing this until the biscuits turn into crumbs. If you are using ready-made biscuits as a mixture, add three tablespoons of rum and stir until you have a thick mixture. If it is too thick, you can add a tablespoon or two of milk.

2. Step If you don't have a prepared sponge cake, add the crumbled biscuits, the remaining coconut, BAM cocoa powder, condensed milk, rum and vanilla paste to a large bowl. Mix the ingredients well, first with a wooden spoon and then with your hands. If the mixture is too thick, stir in 1-2 tablespoons of milk.

3. Step The dough is ready to form into balls. Prepare evenly sized balls, somewhere between 20-25 g. Place the coconut flour in a separate bowl and roll each of the prepared balls around the bowl. The balls are ready to chill, so leave them in a cool place for a couple of hours. Once completely cooled, serve.

Order ingredients with a 10% discount:

Premium BAM baking products.

Cocoa Powder, 500 g

13,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-2,38 €

Total:

21,42 €

Related products

-13%

Out of stock

BAMbastic decorations set

Out of stock

Oatmeal, Chocolate and banana, 60 g

(25 Ratings)

2,69 € 2,02 €

-25%

Gluten free
Vegan

Passion fruit Topping, 200 g

(122 Ratings)

4,90 €

Best seller
Recommended
Vegan

-30%

Bourbon Vanilla Paste, 70 g

(572 Ratings)

9,90 € 6,93 €

-30%

Become a master pâtissier

Online pâtisserie courses

News

Recipe

Latest

News

Recipe

Latest

Latest news and recipes

trend: desserts in a jar for festive december

Sweet news

Reading time: 2 minutes

TREND: Desserts in a jar for festive December

Preparation time:

Biscuits baci di dama (lady's kisses)

Modern desserts

Preparation time:

Banoffee pie

Rum balls made from leftover sponge cake

Preparation time: 30 min

Difficulty: 2

Number of ingredients: 8

You can use the code RECIPE to get a 10% discount when ordering BAM products.

You can also swap the rum balls for summer coconut balls or simple chocolate balls.

Ingredients:

for rum balls

250 g vanilla biscuits
400 g condensed milk
3 teaspoons of rum
1 teaspoon BAM vanilla paste
65 g BAM cocoa powder
50 g coconut flour
pinch of salt

toppings

coconut flour

Instructions:

preparation

1. Korak

Prepare a work surface where you will crumble the biscuits. If you have a dedicated machine, you can crush them with that. If you don't have one, we suggest using a plastic bag. Place the biscuits and some coconut flour in a plastic bag. Seal it all together and roll the bag with a rolling pin. Keep doing this until the biscuits turn into crumbs. If you are using ready-made biscuits as a mixture, add three tablespoons of rum and stir until you have a thick mixture. If it is too thick, you can add a tablespoon or two of milk.

2. Korak

If you don't have a prepared sponge cake, add the crumbled biscuits, the remaining coconut, BAM cocoa powder, condensed milk, rum and vanilla paste to a large bowl. Mix the ingredients well, first with a wooden spoon and then with your hands. If the mixture is too thick, stir in 1-2 tablespoons of milk.

3. Korak

The dough is ready to form into balls. Prepare evenly sized balls, somewhere between 20-25 g. Place the coconut flour in a separate bowl and roll each of the prepared balls around the bowl. The balls are ready to chill, so leave them in a cool place for a couple of hours. Once completely cooled, serve.

Categories

Mini Marshmallows, 250 g

Canola oil spray, 200 ml

Souffle with strawberries

For chocoholics

Mini Marshmallows, 250 g

Canola oil spray, 200 ml

Souffle with strawberries

Search suggestions

Mini Marshmallows, 250 g

Canola oil spray, 200 ml

Souffle with strawberries

Rum balls made from leftover sponge cake

Rum balls made from leftover sponge cake

Ingredients: