A traditional Scandanavian confection found in Denmark and Norway, kransekage is quite the dessert to see, eat, and make. It’s eaten at special occasions like baptisms, weddings, and Christmas. And if you consider yourself a good baker and want to challenge your skills, this is just the dessert to do it with. It’s not because it’s super complicated, but just because you’re making something so grand and large, sort of like a croquembouche. So clear your schedule and check out the recipe below.
- 500 grams marzipan
- 80 grams granulated sugar
- 20 grams powdered sugar
- 1 1/2 egg whites
- Preheat your oven to 375 degrees Fahrenheit.
- Add your marzipan to a medium-sized mixing bowl.
- In a small bowl on the side, mix together your granulated sugar, powdered sugar, and egg whites until the sugar is completely dissolved.
- Add your egg mixture to your marzipan and combine into a sticky dough.
- Roll your dough into logs about half an inch in diameter. Note that the dough is very sticky, so you can use water or sugar on your hands to keep things less messy.
- Shape the dough into 10 rings of increasingly smaller sizes, leaving a bit of dough to form a small ball to put on top. Place your rings on parchment paper on as many baking sheets as it takes and bake for 10-12 minutes, or until just barely golden. Note that you might have to take some of the smaller rings out earlier than the larger ones, which can take more time.
- Combine powdered sugar and water to create a thick icing. Once your rings are all baked, use the icing to ice each ring in a zig-zag pattern. Let the icing set completely before stacking the rings largest to smallest and topping with the little dough ball.