Danish pastries and cakes hold a special place in the world of desserts, offering a unique combination of flavors and textures. One such treat, Træstammer, or “tree logs,” is a beloved Danish classic. These delightful marzipan-wrapped logs, filled with a sweet mixture of cake, jam, and rum essence, are not only tasty but also incredibly easy to make. Best of all, there’s no baking required! Whether you’re preparing for a special occasion or simply want to enjoy a traditional Danish dessert, this no-bake træstammer recipe is a perfect choice.
What are Danish Træstammer?
Træstammer, literally meaning “tree logs” in Danish, are a traditional confection often found in Danish bakeries. These cylindrical cakes are made by combining leftover cake crumbs, cocoa powder, jam, and a hint of rum essence, which is then wrapped in a layer of marzipan. The ends are typically dipped in chocolate, adding a touch of indulgence to this already delightful treat.
While træstammer may seem elaborate, they’re surprisingly simple to prepare at home—especially with this no-bake version. The beauty of this dessert lies in its versatility, as you can customize the filling to suit your tastes. Plus, since no oven is required, it’s a perfect recipe to try year-round!
Ingredients for No-Bake Træstammer
To create these delicious no-bake Danish tree logs, you’ll need the following ingredients:
- Cake crumbs (about 250g): You can use leftover cake, a store-bought sponge, or even crushed cookies.
- Raspberry jam (2-3 tablespoons): Adds a fruity sweetness to balance the richness of the cake and marzipan.
- Cocoa powder (1-2 tablespoons): For a chocolatey twist.
- Rum essence (a few drops): This traditional flavoring adds depth to the filling.
- Marzipan (about 200g): Ready-to-use marzipan is perfect for wrapping the træstammer.
- Dark chocolate (100g): For dipping the ends of the logs.
- Powdered sugar (optional, for dusting the marzipan and rolling).
- Butter (optional, for added richness if needed).
Step-by-Step Instructions1. Prepare the Cake Filling
Start by crumbling the cake or cookies into a bowl. The texture should be fine, with no large chunks. Next, mix in the cocoa powder to add a rich chocolate flavor. Add a few tablespoons of raspberry jam and rum essence, and stir until everything is well combined. The mixture should be moist and easy to mold, but not overly sticky.
If the filling feels too dry, you can add a little more jam or a small knob of softened butter to achieve the desired consistency. On the other hand, if it’s too wet, add extra cake crumbs to balance it out.
2. Shape the Logs
Once the filling is ready, take small portions and roll them into log shapes about 4-5 inches long and 1 inch thick. The size of the logs is up to you, but they should resemble small “tree logs” as the name suggests. Place them on a tray lined with parchment paper, and refrigerate for about 20 minutes to firm up.
3. Prepare the Marzipan
While the logs are chilling, roll out the marzipan on a surface lightly dusted with powdered sugar. Aim for a thin layer, about 1/8 inch thick, but thick enough to wrap around the logs without tearing. You can use food coloring to tint the marzipan green for a more traditional look or leave it plain.
4. Wrap the Logs
Take the chilled logs from the fridge and carefully wrap each one in marzipan. Start by placing the log on one edge of the marzipan, then roll it up, trimming any excess marzipan as needed. Smooth out any seams or creases by gently rolling the logs between your hands.
5. Dip the Ends in Chocolate
Melt the dark chocolate in a heatproof bowl over simmering water (or in the microwave). Once smooth, dip both ends of each træstamme into the chocolate, letting any excess drip off. Place them back on the parchment-lined tray and allow the chocolate to set.
6. Serve and Enjoy
Once the chocolate has hardened, your no-bake træstammer are ready to be enjoyed! These delicious treats can be served immediately or stored in an airtight container in the fridge for up to a week.
Italian Notes on Danish Træstammer
Interestingly, træstammer share a few similarities with traditional Italian confections. For instance, the use of marzipan in desserts is quite common in both countries. In Italy, marzipan is often used to decorate or encase sweets like cassata siciliana or frutta martorana, where the almond paste forms beautiful, colorful shapes.
However, while træstammer focus on a rich, cake-based filling, Italian marzipan sweets tend to highlight the almond flavor more prominently. Additionally, the rum essence used in træstammer is reminiscent of the flavor profiles found in some Italian desserts, such as zuppa inglese, a layered cake soaked in rum or liqueur.
Despite these similarities, træstammer remain uniquely Danish. The combination of cake, chocolate, jam, and marzipan creates a distinctive flavor that’s both nostalgic and comforting, making it a beloved treat in Denmark. Moreover, the no-bake aspect of this recipe adds convenience, allowing anyone to whip up this traditional dessert without needing any specialized baking skills.