Kransekage

Name: Kransekage
Prep time: 40 min
Cook time: 12 min
Total time: 1 h 52 min
Yield: Serves 8–12
Cuisine: New Nordic
Ingredients: 1 handful of dried cornflowers, to decorate; 3–4 tbsp water or milk or lemon juice; 300 g icing (confectioners’) sugar; 1 kg marzipan, grated into large shreds and chilled; 200 g almond meal; 400 g caster sugar; 70 g plain flour; ½ tsp ground cardamom or cinnamon; 300 g egg whites, beaten with a fork

New Year’s Eve Cake

Preparation info

Serves
8–12

Difficulty
Easy
Ready in
1 hr 55

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

This traditional New Year’s Eve cake is made with marzipan. It’s a series of rings, of which there are typically at least 5 layers, but you can increase the amount if you like. The almond rings can be made up to 3–5 days ahead and kept in a cool place until needed.

Ingredients

200 g almond meal
70 g plain flour
400 g

Europe
Denmark
Cake
Nordic
New Year
Copenhagen
Vegetarian

Method

Combine the almond meal, flour, sugar and spice together in a mixer. Add half the egg white and mix, then add the marzipan, mixing to make a paste, adding as much of the remaining egg white needed to bind the dough. Bring the dough together, cover, and chill in the fridge for 1 hour