KRANSEKAGE // DANISH MARZIPAN RING CAKE // RECIPE

Long time no see.. Life has been a race and I’ve not had time to focus on my blog at all -_-
This year is coming to an end and it’s time for a change (in so many ways hopefully – bye corona) šŸ˜›
I wanted to share one of my favourite recipes which makes an important tradition every single year. In Denmark, Kransekage is a traditional cake served at special occasions like new year og weddings. In our family we make a Kransekage-tower which is served at New Year’s Eve at midnight with champagne, woop woop!

I usually make Kransekage on 31th december right before gathering with my family. And it’s so so simple and quick to make! Often I make bigger batches for the upcoming days after. In that case I usually make small cakes in bite size – perfect as a afternoon snack with a cup of coffee! <3

I’ll be sharing a recipe where you can choose to either do as a Kransekage-tower or small Kransekage bites (like shown in the pictures). Let’s get into it!

IngredientsĀ 

For around 14 peopleĀ 

600g raw marzipan
150g powdered sugar
30g pasteurized egg white

Royal icing for decorating

100g powdered sugar
15g pasteurized egg white

Recipe

  1. Add marzipan and powdered sugar into a bowl. Mix it together.
  2. Slowly add egg whites into the bowl a bit by bit. Mix the dough until it’s all well combined (it should become smooth and even).
  3. Wrap the dough and let it sit in the fridge for 1-2 hours.
  4. Sprinkle some powdered sugar onto a cutting board. Divide the dough and roll out to make long sausages (width 1,5cm).
  5. Cut into the length that you prefer.Ā Wet your fingers and gently press each log into a rounded triangle (careful not to get the dough too wet.)
  6. Bake on baking sheet in the oven for 10 minutes or until golden in 190C (convection).

Royal icing and decorating

  1. Add powdered sugar into a bowl. Slowly add egg whites and whisk until icing consistency.
  2. Add icing into a piping bag and cut a tiny hole as it makes it more easy to control while decorating.
  3. Decorate when the cakes are cooled down. Use back-and-forth handmotion to let the icing fall on top of the cake.

If you want to make a Kransekage – towerĀ 

Continued from step 4.

  1. Roll out into long sausages (width 1,5cm) and cut out following lengths: 8cm, 10cm, 12cm, 14cm etc. (until you have no more dough). Remember to save a little ball sized dough for the top of your cake.
  2. Wet your fingers and gently press each log into a rounded triangle (careful not to get the dough too wet.)
  3. Form the rings on a baking sheet (use water to connect the ring)
  4. Bake on baking sheet in the oven for 10 minutes or until golden in 190C (convection).
  5. Let the rings cool down. Start by decorating the biggest ring with royal icing in a piping bag.
  6. Add some melted chocolate (optional) or icing on bottom of the next ring so it can stick unto the on below. Keep building and decorating!

And that’s it. You can also decorate the tower with confetti and flags to make it more festive and pretty! Sadly I don’t have any pictures of a Kransekage-tower which I usually make every single year. Maybe I will get the chance to take some shots before it’s all eaten up this year – let’s see šŸ˜€

I want to wish you all a happy new year. Let’s hope for a great year ahead (and a more productive/active one for this blog) <3

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