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