Skip to main content

An Early 'Godt Nytår', Rikke's Kransekage, and a Flop


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.

Ingredients

Cakes
  • 400 g marzipan
  • 175 g sugar
  • 1 egg white
Icing
  • 100 g powdered sugar
  • 5 t egg white
Finishing
  • 50-75 g melted dark chocolate

Procedure

Cakes
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.


Cut the other roll into three pieces, also: 12 cm, 21 cm, and 24 cm. There will be a small piece leftover, which you roll into a small pyramid-like shape for the top.



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.


Bake at preheated oven at 170 degrees C until golden brown, approximately 10 to 15 minutes.


Let them cool off completely before moving off of the baking sheet.


Icing
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.


Finishing
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!


A Flop

So, naturally, I wanted to try the Kransekage for myself. I bought the ingredients. I weighed. I found a ruler. I measured with aforementioned ruler. And I completely failed. Ugh.


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.

Comments

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce