The kransekage (literally wreath cake) is a traditional Danish confection usually eaten on special occasions such as weddings or New Year's Eve, with marzipan as main ingredient.
I never bake myself but this year I decided to make an exception since we're on a week's vacation at home and will be having New Year's Eve countdown dinner at a friend's. There's a plethora of recipes on the Internet but I chosen this one due to its lower sugar content...I find store bought ones too sweet most of the time. Claus Meyer's kransekage costs 265kr approaching New Year!
Although the end results tastes nice, the 'dough' is really sticky, so I can't roll them as Mette Blomsterberg would, but I also don't want to use Blomsterberg's recipe because it uses more powdered sugar (although her recipes are always good). So the whole process took longer than I imagine in order to 'build' the rings. Here goes:-
Ingredients:-
For the cake:
500g ren rå marcipan (I used Odense), room temperature
100g powdered sugar
2 egg whites (I used pasteurized), about 67g
For icing:
75g powdered sugar
30g pasteurized egg white
Methods:-
1. Draw 6 circles with diameters 7½, 9, 10½, 13, 15½ and 18cm on a piece of baking paper.
2. Mix the marcipan with the egg whites and the powdered sugar with a stand mixer / hand mixer until they are well incorporated and form a thick dough.
2. Put the dough in a pipping bag and pipe into pre-drawn circles. The leftover dough can be formed into a ball that topped the smallest ring.
3. Press the piped dough a bit to form a triangle (flatten the top a bit) and bake in a preheated oven at 220degC for about 10 minutes. *Smaller circles requires shorter baking time.
4. When the rings turn golden, remove from oven and let them cool on wire rack.
5. Make the icing and pipe with patterns when the rings are completely cool.
Things to try to get the dough rollable:-
1. Reduce the amount of egg whites to 40g
2. Let the dough stay in the fridge overnight
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| My First kransekage |
Although the end results tastes nice, the 'dough' is really sticky, so I can't roll them as Mette Blomsterberg would, but I also don't want to use Blomsterberg's recipe because it uses more powdered sugar (although her recipes are always good). So the whole process took longer than I imagine in order to 'build' the rings. Here goes:-
 |
| Massive bag of dough. This plastic is too thin and burst due to the high density of the dough and the pressure, I had to change to a more heavy duty one. |
Ingredients:-
For the cake:
500g ren rå marcipan (I used Odense), room temperature
100g powdered sugar
2 egg whites (I used pasteurized), about 67g
For icing:
75g powdered sugar
30g pasteurized egg white
 |
| Baked rings |
Methods:-
1. Draw 6 circles with diameters 7½, 9, 10½, 13, 15½ and 18cm on a piece of baking paper.
2. Mix the marcipan with the egg whites and the powdered sugar with a stand mixer / hand mixer until they are well incorporated and form a thick dough.
2. Put the dough in a pipping bag and pipe into pre-drawn circles. The leftover dough can be formed into a ball that topped the smallest ring.
3. Press the piped dough a bit to form a triangle (flatten the top a bit) and bake in a preheated oven at 220degC for about 10 minutes. *Smaller circles requires shorter baking time.
4. When the rings turn golden, remove from oven and let them cool on wire rack.
5. Make the icing and pipe with patterns when the rings are completely cool.
Things to try to get the dough rollable:-
1. Reduce the amount of egg whites to 40g
2. Let the dough stay in the fridge overnight
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