Kransekage
Kransekage
Received this recipe from the mother of our (former) neighbours here in Denmark. Simple recipe and a big hit!
Ingredients
- 500 g Marzipan "ren rå marcipan", I use brand "Odense" 63% almonds. Not all marzipan is good for this!
- 175 g Powdered sugar
- 1 Egg white
- 100 g Nougat (soft) (the hazelnut one) optional
Icing
- 1 Egg white, pasturized
- 1 tsp Vinegar
- 5 tbsp powdered sugar sifted!
Bottom and side
- Melted chocolate au bain marie
Instructions
- Mix the marzipan with the powdered sugar and mix it well together
- Add egg white together and keep mixing
- The dough needs to be soft, but should not stick to your hands
- Put the dough in the fridge for an hour, so it’s easier to work with
- Roll the dough in 2cm thick rolls, 4 rolls of about 25cm long
- Press in the middle a little “hole” over the length of the roll so you can place the nougat in there
- Press the sides of the kransekage around the nougat, so that it looks like a triangle
- I would then cut it into the lengths you would like your kransekage to be
- Bake on 210 degrees Celcius 11-12 minutes, use 2 baking trays
- When the rolls are cooled down, dip the end sides and bottom of the kransekage in chocolate (dark chocolate is the best)
- Wait until also that is cooled down
- For the icing: mix all ingredients together and put in a piping bag
- Then pipe the icing on the kransekage
- Tip: This is enough for 2 families, I think. You can freeze the Kransekage for later.Make it a day before, because it’s nicer after a day resting