While we were in Ry, Denmark with one of my best friends - Rikke - she declared that she was going to make Kransekage, a traditional Danish sweet to ring in the new year. It wasn't quite December 31st, but I didn't argue with an early 'Godt Nytår' celebration as we bid farewell to the Frydenholm Mortensens.
Besides, I love watching her cook. So, to be clear about the title. The flop refers to my attempt. Hers was perfect!
Kransekage (Danish Wreath Cake)
So, I'm sharing the recipe as Rikke emailed me. Her Kransekage turned out perfectly. At the bottom you'll see my failed attempt...and the reasons I suspect it flopped. I'll be trying again soon.
- 100 g powdered sugar
- 5 t egg white
- 50-75 g melted dark chocolate
Thoroughly knead the marzipan, egg white, and sugar together. Put some powdered sugar on your workspace, then divide the dough in half and roll each to 60 cm rolls.
Cut one roll into three pieces: 15 cm, 18 cm, and 27 cm.
Shape every piece into a ring/wreath and press slightly at the top to make the ring a little bit pointy. Place them on a parchment-lined baking sheet or tray.
Whisk together the ingredients to make the icing and place into a plastic bag with a small hole cut into the tip.
Pipe a design on the top of each cake.
Let the icing set completely.
Brush the melted chocolate at the bottom to make the rings stick to each other when stacking.
Here's the finished cake.
And, of course, we lifted glasses of Italian bubbles, too. Cin cin!
After doing some reading, I think the problem is the marzipan dough I bought here, in America. Comments on other Kransekage recipes indicate that, in Denmark, marzipan is about 75% almonds. The marzipan I bought was only 23% almonds and the first ingredient was sugar! So, the sugar I added just made my cakes a gooey, mess.
The boys didn't mind and peeled the flattened cakes off the tray. The second marzipan I bought had only 53% almonds. So, I might be making my own. Eventually. This week is crazy busy, but I am determined to get the Kransekage right one of these days.