The kransekage (literally wreath cake) is a traditional Danish confection, usually eaten on special occasions such as weddings, baptisms, Christmas or New Year’s Eve.
We have adapted the recipe to make individual cookies rather than the wreath, so you don’t need to purchase any special moulds.
- 500g marzipan
- 100g white sugar
- 1 egg white
- 100g dark chocolate buttons
- 80g icing sugar
- 1 Egg white
- Cut the marzipan into smaller pieces and place into the mixer, together with the sugar
- Beat with the dough hook until the sugar is incorporated, then add the egg white bit by bit until completely smooth.
- Roll out on the bench into logs. Wet your fingers and press each log into a rounded triangle, making sure the marzipan doesn’t become too wet. Cut into 15gm pieces.
- Bake at 180C for 4 minutes, then turn the tray and bake for another 4 minutes or until golden. Let cool.
- Melt the dark chocolate in a stainless steel bowl over boiling water. Dip each of the log bottoms and up the sides into the chocolate. Scrape excess from the bottom.
For best result, freeze overnight before putting on the icing.
For the icing:
- Beat together icing sugar and egg white on high speed for 5 minutes.
- Pipe back and forth across the logs, making sure to extend the tip out over the edge to allow the icing to droop down the outside in a loop style.