The Kransekage tower cake is a popular and very popular Danish pastry made from several layered rings of almond and hazelnut flour. It is recognizable not only by its unusual cone shape, but also by its casting - the so-called “icing garland”. In Denmark and Norway, where it is known as Kransekake, it is eaten on New Year's Eve or served on special occasions such as weddings or birthdays. We offer you a recipe for the sweet temptation and explain the baking process in detail. Be inspired by the marzipan pastry and surprise the family with the dessert.
Delicious, quick to prepare and can be served with sparkling wine - what more could you ask for from a New Year's Eve cookie? In Denmark and Norway, the Kransekage tower cake is traditionally served at 12 o'clock in the evening on December 31st. This will make the neighbors sweeter the New Year. But it is also baked again and again on other festive occasions, such as birthdays or weddings. The gluten-free cake contains no wheat, no butter and no milk, making it a good alternative for allergy sufferers. And if the cone shape is too complicated for you, you can opt for the so-called cornucopia instead. With him, the rings are layered on top of each other from the smallest to the largest, so that a strange basket is created. We will show you the two variants.
When they first look at the cake tower, many hobby bakers think the strange marzipan cake is too difficult. Don't let the 18 levels scare you! In fact, it's pretty easy to layer the rings on top of each other. In the instructions below you will learn how to do it step by step.
The necessary ingredients at a glance:
500g almonds
100 g hazelnuts
900 g powdered sugar (500 g for the cake and 400 for the icing)
6 egg whites (4 for the cake and 2 for the icing)
1 lemon
Preparation:
1. First bring water to a boil in a pot. Then add half of the almonds and blanch for about 5 minutes. Then rinse in cold water. Use your fingers to carefully remove the skin from the core. Line a baking tray with baking paper and scatter the almonds on it. Let dry in the oven at 120 degrees for 10 minutes.
2. Grind the second half of the almonds (unpeeled) in a coffee or spice grinder.A Thermomixis not suitable for this purpose as it will grind the nuts too finely. Clean the spice mill, let it dry and then grind the peeled and now dried almonds.
3. Mix the two flours together with 500 g of powdered sugar in a bowl. Grind the mixture again.
4. Grind the hazelnuts finely and place them in a bowl together with the almonds. Add four egg whites and knead with the dough hook of the hand mixer until a moist dough forms. Then cover the bowl with foil and let it cool overnight.
5. In the morning, flour the work surface, remove the dough in portions, roll it out to finger thickness and cut into 18 strips. The individual strips should be of different lengths. Start with a 25-long strip, then cut the next strip 28 cm long, the next 31 cm long, etc. Gradate all other strips at 3 cm intervals as well. Twist the strips into sausages with your hands. Pinch the ends of each strip together to form a ring.
6. Place the individual dough rings in special Kransekage molds (see photo above) or place them directly on baking paper. Bake in the preheated oven at 180 degrees without fan for 10 to 12 minutes or until golden brown.
7. Remove the rings from the stove and let them cool on the baking tray for 10 minutes. Then carefully remove the individual rings from the molds.
8. Meanwhile, mix the icing with the remaining powdered sugar and the egg whites into a creamy mixture. Squeeze the lemon and add the lemon juice to the icing. Mix well and pour the icing into a piping bag. Decorate with the glaze in the shape of a bow. The casting not only serves as decoration, but also as the “glue” that holds the rings together. If you are baking the cake as a souvenir, you can hide a bottle of wine inside.
Now is the time to think about decoration. Let your imagination run wild and decorate the cake with sugar pearls, nuts and marzipan cake decorations, depending on the occasion. You can also decorate it with edible flowers and fruits. You can even make glaze and completely dip some of the rings in it. This is how you bring variety to the traditional design.
Here are some important tips that will help you with the preparation:
– You can roll out the dough several times, so if the bars and rings don't work the first time, just knead it again and try.
– Do not flour the work surface if an allergy sufferer is going to eat the cake. Instead, you can sprinkle powdered sugar on top.
– Don’t forget to sift the powdered sugar. This makes the cake airier.
– The rings are very fragile when hot. Place the baking sheet on the work surface and let it cool to room temperature.
– If cracks still form, wait 1-2 hours before stacking the rings on top of each other.
– If you have the Kransekage tower cakeBake for Christmas or New Year's Eve, then you can divide the white icing into three bowls. Using red and green food coloring, color the icing in the second and third cups.
– Leave the cake in the fridge for a day and only then serve.
– The end result should be theCake juicy insideand be crunchy on the outside and melt in your mouth.
– Always use fresh eggs when preparing and do not leave the cake with the icing in the refrigerator for longer than three to five days. Warn your guests that the frosting contains raw eggs.
– Small children under the age of three should only eat small portions of the cake as it contains nuts and they may trigger an allergic reaction.
The cake is not cut into pieces as usual. You can simply divide the individual rings into plates. It is a very filling dessert that is traditionalon New Year's Eve with sparkling wineor white wine is served. In everyday life it is a great accompaniment to afternoon tea or served as a dessert with coffee. In Denmark and Norway, each piece is traditionally decorated with flag picks.
Another alternative that is well suited for amateur bakers without much experience is called “Cornucopia”. In this case, half of the rings are stacked on top of each other from small to large. A basket is created that is traditionally filled with sweets such as candies, chocolates, lollipops, etc. and is given to the host as a thank you. Or brought by grandparents for Christmas or Easter.
Anyone who bakes and stacks a cornucopia will have at least a few rings left over. These can easily be eaten as afternoon snacks or in between meals.
Display the pastries effectively
A Kransekage tower cake is a true work of art and will make a splash on any table. We'll give you some ideas on how you can effectively decorate and stage the otherwise simple pastry. Let our suggestions inspire you.
Decorate the Kransekage with candies and flag party picks
On New Year's Eve, the Kransekage in Denmark and the Kransekake in Norway are decorated with flag party picks. You can also use the icing to attach candies or chocolates. Serve the cake on a cake stand and place it in the center of the table for all guests to admire. Match the color of the cake to the party decorations.
Kransekage with cake decoration made of marzipan and chocolate
A Kransekage tower cake with marzipan cake decorations ensures a WOW effect at every wedding. The marzipan wedding cake can be presented particularly stylishly with purist table decorations. Together with small cookies and fragrant plants, it forms a spectacular ensemble. It can also be transformed into a special eye-catcher with cake ribbons.
With sugar flowers you can transform a simple wedding cake into a piece of art. Whether as a cake topper on top or discreetly on the side below - the flowers made of chocolate or sugar give every design that certain something.
Unlike other cakes that can be staged as soloists, the tower cake can easily be arranged with cookies, cookies or other small sweets. Then the guests are treated to a large selection of desserts. A good idea for a festive buffet for a birthday or wedding anniversary. A matching cake topper will add the finishing touches to the tower cake.
Store the Kransekage tower cake properly
If you have been given a Kransekage tower cake as a gift, or would like to give one as a gift in a few days, then the question of proper storage is the order of the day. It is best to store the pastries covered and airtight in the refrigerator, either under a cover or cling film. First, wipe the refrigerator dry. To be on the safe side, you can leave a small plate with 2-3 tablespoons of salt inside. Set the refrigerator to a higher temperature than usual so that the temperature difference between the refrigerator and the room is as small as possible. Store for a maximum of 5 days. You can leave a slice of bread with the pastry. It prevents it from drying out.
If you want to give the cake as a gift, we offer you another storage option: bake the rings in advance and store them in the freezer. Then prepare the icing that day. Unwrap the cake and let it thaw in the refrigerator. Then leave at room temperature for an hour. Only then assemble and decorate the cake.
Interesting traditions and customs
The Danish pastries are the absolute highlight of every festive buffet! No wonder it is closely linked to different traditions in Denmark and Norway. Example: On December 31st, shortly before midnight, the Danes climb onto a chair with a glass of champagne and a piece of Kransekage. When the clock shows exactly 12 o'clock, all party guests jump out of their chairs and start the new year.
The cake also plays an important role at weddings. Then the bride and groom take the top ring from the cake and depending on how many other rings are stuck to it, the number of children is predicted.
The Kransekage is a pastry made from ground almonds and hazelnuts. It is prepared and put together quickly, can be baked several days in advance and can then be put together quickly with a little practice. The traditional Danish tower cake tastes very tasty and has a beautiful look. Depending on the occasion, it can be decorated puristically with white chocolate, modernly with flag party picks or romantically with edible flowers. Filled with a bottle of sparkling wine or chocolates, it makes a nice gift for New Year's Eve.
If stacking 18 rings is too complicated for you, you can bake bars instead and serve them at the table as cookies. Or make a cornucopia according to the Scandinavian tradition and fill it with chocolates. No matter what form the marzipan cake is served in: it is guaranteed to be the highlight of the festive table. Let yourself be inspired by the filling dessert and surprise your family and friends with a new dessert!
