Hi sweet readers 
 Hope you all are having a lovely day so far, 
today I am sharing the recipe for vacuum cleaner cake, Swedish dammsugare like these are called in Sweden.
These are perfect for Easter.
 Bakeries save their (cake) leftovers and use them to make a long log wrapped in marzipan. They then cut the log into small pieces and dip each end in chocolate, kind of clever if you ask me.
You can make these mini cakes from anything you’d like. The important thing is that. You make a dough that sticks together, that’s why I use fudge brownies. It is sticky and together with the almond cookies, they create such a great-tasting.
combination. Add some salted caramel or melted chocolate to keep it together and for the taste. 
  These rolling pins I use in this blog-post I have bought years ago, I can´t recall where I bought it, but the brand is called RVO. Just google it;

 SWEDISH DAMMSUGARE  ( Yields: varies according to your leftovers)


  • Blend fudge brownies, crushed almond cookies, and salted caramel, you can also use melted chocolate, 
  • Form a long log using your hands.
  • You may also use a food processor to combine ingredients, set aside.
  • Roll out the marzipan into a rectangular shape about the same length of the log. I like to use different pastel colors for the marzipan.
  • when I roll out the marzipan I use another rolling pin that has a beautiful print on it, just roll it over the rolled marzipan
  • Place the log on one side of the marzipan.
  • Begin rolling up, jellyroll style, pausing halfway through your first turn.
  • Use your fingers to press the marzipan against the log.
  • Wet the marzipan along the edge seam you just rolled up with a little bit of water. This will serve as a “glue” to seal the marzipan closed.
  • Continue rolling until the log is completely covered in the marzipan and no longer visible.
  • Take a knife and cut off the excess marzipan.
  • Seal the end seam using your water “glue”. Wiggle the log a bit to make sure it is sealed well.
  • Cut the roll into 3-inch bars and set them aside.
  • Melt the dark chocolate in a double boiler or microwave.
  • Dip the ends of the bars in chocolate and place on a wax paper to allow the chocolate to harden.
  • I added a gold leaf on the bars, just for an extra touch
  • Bars may be stored in a cool, dry place for 4-5 days.
  • Enjoy,

step by step pictures below!









  1. Lovely looking “dammsugare” with the pastel colored marcipan! Do you buy it in those colors, or dye it yourself?
    I’m gonna make some myself soon, can hardly wait. But I must have the arrak essence in it. Yum!

  2. Hi Manuela. Thank you ver much for the recipe.
    Dammsugare is our family favourite treat when we visit to Sweden. It never come to my minde that I can make it at home. Certainly, I’ll make it. Can’t wait…

    • so happy you like it, it is such a strange name for a delicious cake, have a great weekend

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