Kransekage
Recipe no. 54 by Rasmus Sjødahl
»It is a Danish tradition to eat Kransekage at midnight on New Year’s Eve together with a glass of champagne.«
Recipe ( Serves eight )
Dough
400 g marzipan
80 g blended almonds without skin
30 g egg whites
10 g Cointreau
Seeds from 1 vanilla pod
Pinch of salt
95 g icing sugar
Icing
150 g icing sugar
27-29 g egg whites
Mix all the ingredients for the dough by hand or in a mixer and refrigerate for at least 3 hours, best overnight. Divide the dough in two and roll each piece into a 50 cm long log. Flatten one side gently, making it a triangular shape. Cut the log into six pieces (10, 12, 14, 16, 18, and 20 cm) and make each one into a ring. There should be a small piece of dough left, roll it into a ball for the top of the cake. Bake at 180°C for 10 minutes. To finish, mix and pipe the icing. Decorate one ring at a time, starting with the largest one and moving upwards with the smaller rings while stacking them up on top of each other.
About
Rasmus Sjødahl is the co-founder of Københavns Bageri—a Copenhagen-based bakery embracing Danish traditions by supplying the city with the delicious croissants, buns, bread, and pastries.
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