👨‍🍳 Instructions

1. 1

   If using whole cake or pastries, break them into small pieces and process in a food processor until they form fine crumbs.

   💡 Tip: Ensure the crumbs are fine enough to bind together easily.
2. 2

   Add the raspberry jam, cocoa powder, rum extract (or rum), and melted butter (if using) to the crumbs in the food processor.

   💡 Tip: The melted butter helps bind the mixture if the crumbs are very dry.
3. 3

   Process until the mixture comes together to form a thick, cohesive dough. Taste and adjust sweetness, cocoa, or rum flavor as needed.

4. 4

   Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour to firm up.

   💡 Tip: Chilling makes the mixture easier to handle and roll.
5. 5

   Place the chocolate sprinkles or desiccated coconut in a shallow dish.

   💡 Tip: Have your coating ready before you start rolling.
6. 6

   Scoop out portions of the chilled mixture (about 1 tablespoon each) and roll them into small balls between your palms.

   💡 Tip: Work quickly to prevent the mixture from becoming too soft.
7. 7

   Roll each ball in the sprinkles or coconut to coat evenly.

   💡 Tip: Press gently to ensure the coating adheres well.
8. 8

   Place the finished romkugler on a plate or baking sheet lined with parchment paper. Refrigerate for at least another 30 minutes before serving.

   💡 Tip: Romkugler are best served chilled.