INGRID HORNSHØJ
  • Recipes
  • Blog
  • Converter
DinnerCake and sweetsPastry
BreakfastDrinkwareLunch
Seasonal & FestiveSnacks and sides
Ingrid Hornshøj

Danish Leftover Cake (Student Bread)

Cooking time: 110 minutes
Servings: 11

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.

Danish Leftover Cake (Student Bread)

Ingredients

  • Shortcrust Pastry
  • 75 g butter
  • 150 g all-purpose flour
  • 50 g powdered sugar
  • 1 egg
  • Rum Ball Mixture
  • 500 g cake scraps
  • 3 tbsp raspberry jam
  • 2 tbsp cocoa
  • 3 tbsp rum essence
  • Additionally
  • 3 tbsp raspberry jam
  • 200 g powdered sugar
  • 100 ml water
  • Sprinkles

Instructions

  1. Shortcrust Pastry
  2. Crumble the butter into the flour and add the powdered sugar
  3. Add the egg and mix the dough until it becomes firm and uniform
  4. Chill the shortcrust pastry in a plastic bag for half an hour
  5. Roll out the shortcrust pastry between two sheets of baking paper to a thickness of 2 mm
  6. Bake the base for 15 minutes at 200°C conventional oven and let it cool completely
  7. Rum Ball Mixture
  8. Crumble the cake mixture and mix it with the remaining ingredients in a stand mixer with a dough hook until uniform
  9. Chill the mixture for 30 minutes
  10. Assembly
  11. Roll out the rum ball mixture between two sheets of baking paper to fit the shortcrust pastry base
  12. Spread raspberry jam on the base and place the rolled-out rum ball mixture on top
  13. Let the cake cool in the refrigerator for 1 hour
  14. Mix powdered sugar and water together and spread it over the cake
  15. Sprinkle with sprinkles and cut the cake into squares

Danish Leftover Cake (Student Bread)

Cake and sweets
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

•
75 g butter
•
150 g all-purpose flour
•
50 g powdered sugar
•
1 egg

Rum Ball Mixture

•
500 g cake scraps
•
3 tbsp raspberry jam
•
2 tbsp cocoa
•
3 tbsp rum essence

Additionally

•
3 tbsp raspberry jam
•
200 g powdered sugar
•
100 ml water
•
Sprinkles

Instructions

Shortcrust Pastry

1

Crumble the butter into the flour and add the powdered sugar

2

Add the egg and mix the dough until it becomes firm and uniform

3

Chill the shortcrust pastry in a plastic bag for half an hour

4

Roll out the shortcrust pastry between two sheets of baking paper to a thickness of 2 mm

5

Bake the base for 15 minutes at 200°C conventional oven and let it cool completely

Rum Ball Mixture

1

Crumble the cake mixture and mix it with the remaining ingredients in a stand mixer with a dough hook until uniform

2

Chill the mixture for 30 minutes

Assembly

1

Roll out the rum ball mixture between two sheets of baking paper to fit the shortcrust pastry base

2

Spread raspberry jam on the base and place the rolled-out rum ball mixture on top

3

Let the cake cool in the refrigerator for 1 hour

4

Mix powdered sugar and water together and spread it over the cake

5

Sprinkle with sprinkles and cut the cake into squares


You may also like
Cookies
1 hour 30 minutes
recipe

Cookies

Here is the recipe for the most delicious cookies with chocolate and hazelnuts. They are delightfully crispy on the outside and soft on the inside. Dip them in a glass of cold milk and enjoy them as a tasty snack.

Rum Balls
25 minutes
recipe

Rum Balls

Delicious rum balls just like the baker's! In the recipe, I used chocolate cake, cinnamon rolls, donuts, and Berliner (doughnuts). With marzipan, it gives a super delicious texture and taste. I love rum ball mixture, for example, try my recipe for student bread if you also love rum balls!

Swedish Chocolate Slices
45 minutes
recipe

Swedish Chocolate Slices

Swedish chocolate slices are a Christmas classic that offer simplicity and sweetness. These cookies are a staple of Christmas baking traditions, ideal for accompanying a cup of coffee or mulled wine.

Cinnamon Twists
1 hour 30 minutes
recipe

Cinnamon Twists

Here is the recipe for the most delicious and beautiful cinnamon twists, filled with lots of filling and cinnamon. They are perfect for a cozy afternoon with a cup of coffee.

Comments

Leave a comment

Leave a comment

Comments are verified before being published

No comments yet. Be the first to comment!

ingridhornshoj logo
Recipes All ingredients Meal Plans Blog Themes Converter About Us Privacy Policy

© 2026 ingridhornshoj.dk