Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Kransekage

Happy New Year

Cake, Christmas, Desserts, Holiday, New Year's EveTove Balle-PedersenComment
Pistachio kransekage.

Pistachio kransekage.

True to the Danish tradition we have champagne and kransekage at midnight. This year we started the new year celebration with my native Denmark, at 3 pm in California, testing a new color champagne. 

Thank you so much for stopping by my blog through out the year. It really warms my heart when you leave kind and constructive comments on my posts. This make me feel like a make a difference in the big community called the Internet.
I wish you all a healthy and prosperous 2017.

Happy New Year!

 

Pistachio kransekage

Make 8-10 cakes.

Ingredients:

Kransekage:

  • 50 g raw pistachios

  • 100 g sugar

  • 1 egg white

  • 250 g marzipan

Icing:

  • confectionary (powdered) sugar

  • hot water

Directions:

Put pistachios and sugar into food processor with the steel blade in place and process until finely pulverized. Add the egg whites and process until smooth. Be careful not to heat the mass to more than 95 - 104°F, else the egg white will cook. 

Shred the marzipan and add it and the pistachio/egg white mixture to a stand mixer fitted with the paddle attachment. Beat it until it's completely smooth and free of lumps. Form the dough into a ball, and refrigerate for 2-3 hours.

Preheat oven for 375℉ (190℃).

Roll the dough into logs as thick as your finger, and cut into 3 inch long pieces. Press the top part, making a top. 

Bake for about 12 minutes or until golden.  Allow to cool completely before icing them.

Enjoy!

 

 

Habanero Kransekage - Habanero Almond Cake

Cake, Desserts, Holiday, New Year's EveTove Balle-PedersenComment
Habanero Kransekage - Habanero Almond Cake

Habanero Kransekage - Habanero Almond Cake

Happy New Year.

Thank you for visiting my blog. It’s has been a fun year for me with blog. I learned that I do not control what happens after I post. And I do not know what will be a hit and what will be a miss. One thing I do know is, the quality of the photos is getting better. My husband has learned a lot about light, and how to use it.Thank you Michael for helping me, you are the best.

I hope you will keep visiting my blog, and I promise to keep coming up with new recipes and giving old classics a new twist.

I look forward to 2015 and to face all the new challenges this year will bring.  

From my family to yours, have a fantastic 2015, filled with love, light and laughter.

Cheers.

Makes 12

Ingredients:

Kransekage: 

  • 50 g almonds blanched
  • 100 g sugar
  • 1 egg white
  • 250 g marzipan (I used Ren Rå, a 60% almond paste)
  • habanero chili (be cautious with this chili, it is very powerful, taste a teeny-tiny bit to determine how much to use)

Icing:

  • confectionary sugar
  • water, hot
  • orange food coloring

Directions:

Put almonds and sugar into food processor with the steel blade in place and process until finely pulverized. Add the egg whites and process until smooth. Be careful not to heat the mass to more than 95 - 104°F, else the egg white will cook. 

Shred the marzipan and add it, minced habanero and the almond/egg white mixture to a stand mixer fitted with the paddle attachment. Beat it until it's completely smooth and free of lumps. Form the dough into a ball, and refrigerate for 2-3 hours.

Preheat oven for 375℉ (190℃).

Roll the dough into logs as thick as your finger, and cut into 3 inch long pieces. Gently press the top, so you get a peak.  

Bake for about 12 minutes or until golden.  Allow to cool completely before decorating.

Make the icing with small amount of hot water. You want the icing to be a thick paste. Pipe the icing across the top, using a piping bag with a small round tip.

Enjoy the kransekage with a glass of sweet bubbles.

 

Kransekage with Liquorice

Cake, New Year's Eve, Holiday, Sweets and CandyTove Balle-Pedersen2 Comments
Kransekage with Liquorice

Kransekage with Liquorice

With all the liquorice I've been using, I had to try liquorice in the kransekage

Kransekage: 

  • 50 g almonds blanched
  • 100 g sugar
  • 1 egg white
  • 250 g marzipan (I used Ren Rå, a 60% almond paste)
  • 15-25 g marzipan with liquorice from Lakrids by Johan Bülow

Icing:

Directions:

Put almonds and sugar into food processor with the steel blade in place and process until finely pulverized. Add the egg whites and process until smooth. Be careful not to heat the mass to more than 95 - 104°F, else the egg white will cook. 

Shred the marzipan and add it and the almond/egg white mixture to a stand mixer fitted with the paddle attachment. Beat it until it's completely smooth and free of lumps. Form the dough into a ball, and refrigerate for 2-3 hours.

Preheat oven for 375℉ (190℃).

Roll the dough into logs as thick as your finger, and cut into 3 inch long pieces. Cut about 1 inch of each the pieces. Roll the 2 inch piece thinner, and flatten the log, and form a little slit where you put some marzipan with liquorice. Top the piece of with the rest of the dough you cut of.

Bake for about 12 minutes or until golden.  Allow to cool completely before decorating.

Kransekage with orange zest or chocolate

Cake, Holiday, Sweets and Candy, New Year's EveTove Balle-Pedersen2 Comments
Kransekage with orange zest and chocolate

Kransekage with orange zest and chocolate

When I make kransekage for New Year's Eve, I always make small pieces with different flavor profiles. The classic with the danish nougat, a soft chocolate made with hazelnuts. Another flavor profile I really love is with orange zest.

Kransekage: 

  • 50 g almonds blanched

  • 100 g sugar

  • 1 egg white

  • 250 g marzipan (I used Ren Rå, a 60% almond paste)

  • zest of 1 orange or

  • 15 g nougat (the golden package on the photo)

Icing:

  • confectionary sugar

  • water

Directions:

Put almonds and sugar into food processor with the steel blade in place and process until finely pulverized. Add the egg whites and process until smooth. Be careful not to heat the mass to more than 95 - 104°F, else the egg white will cook. 

Shred the marzipan and add it and the almond/egg white mixture to a stand mixer fitted with the paddle attachment. Beat it until it's completely smooth and free of lumps. Form the dough into a ball, and refrigerate for 2-3 hours.

Preheat oven for 375℉ (190℃).

If you make the one with orange zest, add it when you mix the batter.

Roll the dough into logs as thick as your finger, and cut into 3 inch long pieces. Press the top part, making a top. 

For the ones with nougat, cut about 1 inch of the pieces. Roll the 2 inch thinner, and flatten the log, and form a little slit where you put some of the nougat. Top the piece of with the rest of the dough you cut of.

Bake for about 12 minutes or until golden.  Allow to cool completely before icing them.

 

Kransekage - Danish Almond Cake

Cake, Holiday, New Year's Eve, Sweets and CandyTove Balle-Pedersen5 Comments
Kransekage

Kransekage

Kransekage is a traditional cake served at New Year's Eve at midnight with champagne, at weddings (back in the days) or at special occasions. I like kransekage with a  sweet champagne, because the sweetness of the cake makes the champagne very sour. Served with coffee it is actually perfect, but not very festive. 

Kransekage is made from Marzipan, an almonds paste, sugar, almonds and egg whites. 

Kransekage: 

  • 100 g almonds blanched or ¾ cup slivered almonds

  • 200 g (1 cup) sugar

  • 2 egg whites

  • 500 g marzipan (I used Ren Rå, a 60% almond paste)

Icing:

  • confectionary sugar

  • water

Directions:

Put almonds and sugar into food processor with the steel blade in place and process until finely pulverized. Add the egg whites and process until smooth. Be careful not to heat the mass to more than 95 - 104°F, else the egg white will cook. 

Shred the marzipan and add it and the almond/egg white mixture to a stand mixer fitted with the paddle attachment. Beat it until it's completely smooth and free of lumps. Form the dough into a ball, and refrigerate for 2-3 hours.

Preheat oven for 375℉ (190℃).

Divide dough in 4. Roll each part into a 45 cm (18 inch) long sausage. Wet your fingers with a little water and gently press each log into a rounded triangle, continue to wet fingers as needed but careful not to get dough too wet.

For a kransekage top you'll need these lengths: 

The process

The process

  • 7 cm (2 3/4 inches) to make the top ball.

  • 8 cm (3 1/6 inches)

  • 12 cm (4 3/4 inches)

  • 16 cm (6 1/3 inches)

  • 20 cm (7 7/8 inches)

  • 24 cm (9 1/2 inches)

  • 28 cm (11 inches)

  • 32 cm (12 2/3 inches)

Form the rings on a baking sheet lines with parchment paper.  Level the top of the rings by putting a baking sheet on top. Don't press to hard.

Bake for about 12 minutes or until golden.  Allow to cool completely.

Put the icing on the baked rings. Start with the biggest. Make sure to put the next on top of it before the icing is dried. Or glue the rings together with small dots of icing.

Decorate the kransekage with flags and confetti. 

Notes: 

You can use tempered chocolate instead of the icing.  

Edit.

This year, I weighed opted for another approach.
Making a 10 tiered top, I used 4 X 165g of the dough and rolled then into 4 x45 cm logs. + 1 x 81 g for  one 22 cm log.

The logs were then cut into these lengths:

  • 8 cm

  • 10½ cm

  • 13 cm

  • 15½ cm

  • 18 cm

  • 20½ cm

  • 23 cm

  • 25½ cm

  • 28 cm

  • 30½ cm