📝 About This Recipe
A staple of the Swedish 'fika' tradition, these whimsical treats are known as Dammsugare (vacuum cleaners) due to their resemblance to vintage canister vacuums. They are the ultimate sustainable pastry, traditionally crafted from high-quality cake crumbs, cocoa, and a splash of pungent Swedish punsch liqueur, all wrapped in a vibrant neon-green marzipan jacket. The contrast between the rich, boozy chocolate interior and the sweet, almond-scented exterior makes them an irresistible companion to a strong cup of coffee.
🥗 Ingredients
The Filling
- 4 cups Cake crumbs (dry sponge cake, pound cake, or cookie crumbs)
- 100 grams Unsalted butter (softened to room temperature)
- 1/2 cup Sifted powdered sugar
- 3 tablespoons Unsweetened cocoa powder (Dutch-processed for deep color)
- 2-3 tablespoons Swedish Punsch (can substitute with dark rum or arrack extract)
- 1 teaspoon Vanilla sugar (or vanilla extract)
- 1 pinch Pinch of salt (to balance the sweetness)
The Casing
- 300 grams Marzipan (high almond content preferred)
- 2-3 drops Green food coloring (gel coloring works best for a vibrant hue)
- 2 tablespoons Powdered sugar (for dusting the work surface)
The Coating
- 100 grams Dark chocolate (at least 60% cocoa solids)
- 1 teaspoon Coconut oil (to give the chocolate a nice sheen)
👨🍳 Instructions
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1
Place the cake crumbs in a large mixing bowl. If using whole cake, crumble it finely by hand or pulse in a food processor until it reaches a uniform, sandy texture.
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2
Add the softened butter, sifted powdered sugar, cocoa powder, vanilla sugar, and a pinch of salt to the crumbs.
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3
Mix the ingredients using a stand mixer with a paddle attachment or a sturdy spatula until a thick, pliable dough forms. Ensure no large lumps of butter remain.
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4
Gradually incorporate the Swedish Punsch or rum, tasting as you go. The dough should be moist enough to hold its shape but not sticky. Adjust with more crumbs if too wet.
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5
Divide the dough into 3 equal portions. Roll each portion into a long, even cylinder about 1 inch (2.5 cm) in diameter. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
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6
While the filling chills, prepare the marzipan. Knead the green food coloring into the marzipan until the color is uniform and reaches that classic 'vacuum cleaner' green.
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7
Lightly dust your work surface with powdered sugar. Roll the marzipan out into a thin rectangle, approximately 2-3mm thick, long enough to cover your dough cylinders.
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8
Place a chilled dough cylinder onto the edge of the marzipan. Roll the marzipan around the cylinder once, ensuring a slight overlap. Trim the excess marzipan with a sharp knife.
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9
Smooth the seam by gently rolling the log on the counter. Repeat for the remaining cylinders.
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10
Cut the logs into individual pieces, each about 2 inches (5 cm) long. Use a sharp, non-serrated knife to ensure clean edges.
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11
Melt the dark chocolate and coconut oil together in a double boiler or in short bursts in the microwave, stirring until smooth.
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12
Dip each end of the rolls into the melted chocolate, letting the excess drip off. Place them on a piece of parchment paper to set.
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13
Once the chocolate has fully hardened at room temperature (or in the fridge for 10 minutes), they are ready to serve.
💡 Chef's Tips
Use a mix of different cake scraps (like brownie and vanilla sponge) for a more complex flavor profile. If the marzipan is too sticky to roll, sandwich it between two sheets of parchment paper. For the most authentic flavor, do not skip the Swedish Punsch; its unique 'arrack' flavor is what defines this pastry. Ensure the dough cylinders are very cold before wrapping in marzipan to prevent them from deforming. Store the finished rolls in an airtight container in the fridge; they actually taste better the next day!
🍽️ Serving Suggestions
Serve alongside a steaming cup of strong black coffee (Swedish-style). Pair with a small glass of chilled Swedish Punsch for an extra boozy treat. Include them as part of a traditional 'Sju Sorters Kakor' (seven types of cookies) platter. They make excellent gifts when packed in a decorative tin with parchment separators. Serve slightly chilled for a firmer, fudgier texture.