I've spent my entire life thinking that I hate marzipan. My earliest memory of it was at my friend Anne's. She took us up to a spare room at the top of the house where nobody ever seemed to go and opened a very old looking bureau revealing what to my eight year old eyes were the most delicious treats I'd ever seen, they were shiny, brightly coloured and shapped into miniature fruit.
She popped one in her mouth and gave one to me, I did the same and then promptly spat it out in disgust. Marzipan! As an adult I now realise that a). the only time anybody would ever conceivably keep old marzipan like that is if it had sentimental value, perhaps a wedding cake topper or something similar and, b). It was probably really old so of course it didn't taste good.
Subsequent brushes with marzipan have been with the shop bought stuff, which, and sorry for the French, tastes like shit.
With this in mind, I don't know why I chose to bake a cake described as cooked marzipan. But I'm so glad I did, making the marzipan from scratch makes all the difference. Traditionally eaten to ring in the new year the Kransekage is billed as a celebration cake and it easy to see why, anything that comes in tower form signifies party time to me.
Kransekage you have converted me. I love marzipan.
- 380g ground almonds
- 150g golden caster sugar
- 230g golden icing sugar
- 2 eggs
- 1/2 tsp lemon juice
- 150g ground almonds
- 300g golden caster sugar
- 3 egg whites
- Cornflower petals (optional)
NUTRITIONAL CONTENT PER PORTION
- Calories | 583
- Fat | 27.4g
Serves | 10
Prep Time | 20 minutes plus 5 hour chilling
Cooking Time | 12 mins
- Stir together the sugars and almonds and then stir in the eggs and lemon juice.
- Bring together with your hands into a ball, wrap and refrigerate for an hour.
- Beat together the ground almonds, sugar and egg whites with an electric hand whisk until smooth.
- Retrieve our marzipan from the fridge and grate coarsely.
- Stir the grated marzipan into the kransekage mix and knead until fully incorporated. Cover with clingfilm/saran wrap and refrigerate for four hours.
- Preheat the oven to 190°c.
- Roll the dough into sausages of about 2cm diametre and shape into rings of increasing size. My lengths were 8cm, 12cm, 16cm and so forth in 4cm increments. The top piece should be a ball and not a ring.
- Place on a baking tray lined with baking parchment and bake for 12 minutes until golden. You may need to cook them in batches.
- Allow to cool before icing and stacking in size order, largest at the bottom, smallest at the top.