Danish Leftover Cake (Student Bread)
Student Bread is a delicious, classic cake with a crispy shortcrust pastry base and a rich layer of rum ball mixture made from cake scraps, cocoa, and rum essence. The cake is topped with icing and sprinkles and cut into squares, providing a sweet and moist snack that's perfect for festive occasions or as a little treat with coffee. If you love student bread, you'll surely also love my recipe for the most delicious rum balls.
Posted on 3/8/2026
Servings
11
Total time
1 hour & 50 minutes
Servings
11
Total time
1 hour & 50 minutes
Ingredients
Shortcrust Pastry
Rum Ball Mixture
Additionally
Instructions
Shortcrust Pastry
Crumble the butter into the flour and add the powdered sugar
Add the egg and mix the dough until it becomes firm and uniform
Chill the shortcrust pastry in a plastic bag for half an hour
Roll out the shortcrust pastry between two sheets of baking paper to a thickness of 2 mm
Bake the base for 15 minutes at 200°C conventional oven and let it cool completely
Rum Ball Mixture
Crumble the cake mixture and mix it with the remaining ingredients in a stand mixer with a dough hook until uniform
Chill the mixture for 30 minutes
Assembly
Roll out the rum ball mixture between two sheets of baking paper to fit the shortcrust pastry base
Spread raspberry jam on the base and place the rolled-out rum ball mixture on top
Let the cake cool in the refrigerator for 1 hour
Mix powdered sugar and water together and spread it over the cake
Sprinkle with sprinkles and cut the cake into squares
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