Kransekage

Kransekage Recipe - Traditional Danish Almond Cake

Region / culture: Denmark | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 12

Introduction

Kransekage, also known as Danish almond ring cake, is a traditional Scandinavian dessert that is often served during special occasions such as weddings, birthdays, and holidays. This impressive cake is made up of multiple layers of almond paste rings that are stacked on top of each other to form a tower-like structure. The cake is then decorated with a sweet icing and often topped with flags or other decorative elements.

History

The origins of Kransekage can be traced back to Denmark, where it has been a popular dessert for centuries. The cake is believed to have been created in the late 18th century and has since become a staple in Danish celebrations. The name "Kransekage" translates to "wreath cake" in English, which is fitting given the ring-like shape of the cake.

Ingredients

3 lb (1.36 kg) of almond paste
1.5 lb (680 g) of granulated sugar
8 unbeaten egg whites
4 egg whites
1.5 cups of powdered sugar

How to prepare

Mix the ingredients well in the given order to form a stiff paste.
Heat the mixture, but do not let it boil, in the top of a double boiler over hot water.
To make the layers of the cake, roll the paste into rings about 0.5 inch thick. Take enough of the mixture at a time to make the desired size of the ring.
Before closing the circle, pinch off the end of the dough to make the ring slightly smaller than the previous one.
To obtain exact circles, lay a length of waxed paper over a cookie sheet and use a compass to draw the circumference of the bottom ring (the largest one) and as many progressively smaller rings as can fit on the cookie sheet.
Continue marking out rings in this manner until the desired number of rings is reached.
Butter and dust the cookie sheets with flour.
After shaping the rings on the wax-paper patterns, place them on the prepared sheets.
Using your fingers, gently squeeze the tops of the rings to create a slightly pointed center, which will serve as the foundation for the smaller ring that will go on top of each.
Bake in a slow oven preheated to 250°F until the edges are browned.
Place the baked rings on a rack to cool.
To frost between the layers, beat the ingredients by hand until stiff.
Squeeze the frosting out through a pastry bag to decorate each ring before assembling the cake.

Variations

Add chopped nuts or dried fruits to the almond paste for added texture and flavor.
Drizzle melted chocolate over the assembled cake for a decadent touch.
Use different shapes and sizes of ring molds to create a unique design.

Cooking Tips & Tricks

Make sure to mix the ingredients well to form a stiff paste for easy shaping of the rings.

- Use a double boiler to heat the mixture gently and avoid boiling it.

- To create perfectly shaped rings, use wax paper and a compass to draw out the circles before shaping the dough.

- Be sure to bake the rings at a low temperature to prevent burning.

- Decorate each ring with frosting before assembling the cake for a beautiful presentation.

Serving Suggestions

Kransekage is best served as a dessert at special occasions such as weddings, birthdays, and holidays. It pairs well with coffee or tea.

Cooking Techniques

Use a double boiler to gently heat the almond paste mixture.

- Shape the rings using wax paper and a compass for precise circles.

- Decorate each ring with frosting before assembling the cake.

Ingredient Substitutions

Substitute almond paste with marzipan for a slightly different flavor.

- Use confectioners' sugar instead of granulated sugar for a smoother texture.

Make Ahead Tips

The almond paste rings can be made ahead of time and stored in an airtight container until ready to assemble the cake.

- The frosting can also be prepared in advance and stored in the refrigerator.

Presentation Ideas

Stack the almond paste rings in a tower-like structure to create a visually appealing cake. - Decorate the cake with flags, flowers, or other decorative elements for a festive touch.

Pairing Recommendations

Serve Kransekage with a cup of coffee or tea for a delightful dessert experience.

- Pair the cake with a glass of champagne or sparkling wine for a special celebration.

Storage and Reheating Instructions

Store any leftover Kransekage in an airtight container at room temperature for up to 3 days.

- To reheat the cake, place it in a preheated oven at 250°F for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Kransekage contains approximately 250 calories.

Carbohydrates

Each serving of Kransekage contains approximately 30 grams of carbohydrates.

Fats

Each serving of Kransekage contains approximately 15 grams of fats.

Proteins

Each serving of Kransekage contains approximately 5 grams of proteins.

Vitamins and minerals

Kransekage is a good source of vitamin E, magnesium, and calcium.

Alergens

Kransekage contains almonds and eggs, which may be allergens for some individuals.

Summary

Kransekage is a delicious dessert that is rich in carbohydrates and fats. It also provides a good amount of proteins, vitamins, and minerals.

Summary

Kransekage is a traditional Scandinavian dessert that is perfect for special occasions. This impressive cake is made up of multiple layers of almond paste rings that are stacked on top of each other to form a tower-like structure. With a sweet icing and decorative elements, Kransekage is sure to impress your guests.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Kransekage. It was tucked away in an old cookbook that belonged to my great-grandmother, a treasure trove of family recipes and culinary secrets passed down through the generations. As I leafed through the pages, the name "Kransekage" caught my eye, a Danish cake traditionally made for special occasions like weddings and birthdays.

I had never heard of Kransekage before, but the description in the cookbook painted a picture of a beautiful tower of almond-flavored rings, stacked one on top of the other and decorated with delicate icing. I was intrigued by the complexity of the recipe and the history behind this traditional Danish dessert. I knew I had to learn how to make it.

I set out on a quest to discover the secrets of Kransekage, seeking out friends and family who had experience with Danish baking. My dear friend Ingrid, who grew up in Denmark, shared stories of making Kransekage with her grandmother as a child. She taught me the importance of using high-quality almonds and almond flour to achieve the perfect texture and flavor. Her advice was invaluable as I embarked on my journey to master this intricate recipe.

I also reached out to a local Danish bakery, where the head pastry chef graciously agreed to give me a hands-on lesson in making Kransekage. As I watched him expertly mix the dough, shape the rings, and bake them to golden perfection, I marveled at the skill and precision required to create such a masterpiece. He shared with me the importance of patience and practice when it came to working with almond dough, a lesson I took to heart as I prepared to try my hand at making Kransekage on my own.

Armed with the knowledge and experience of those who had come before me, I gathered the ingredients for Kransekage and set to work in my own kitchen. The scent of almonds filled the air as I mixed the dough, rolled it into ropes, and shaped them into rings. I carefully placed each ring on a baking sheet, watching as they rose and browned in the oven, filling my home with the comforting aroma of freshly baked pastries.

As the rings cooled, I began the intricate process of stacking them into a tower, using royal icing to glue them together and create a stunning display. I adorned the Kransekage with delicate piped designs and silver dragees, following the traditional patterns passed down through the generations. The finished cake was a work of art, a testament to my dedication and love for the craft of baking.

When I shared my Kransekage with friends and family, they were amazed by its beauty and delicious flavor. They marveled at the intricate design and the rich almond taste, savoring each bite and asking for seconds. I felt a sense of pride and accomplishment as I watched their faces light up with delight, knowing that I had successfully mastered the art of making Kransekage.

As I reflect on the journey that brought me to this moment, I am grateful for the lessons learned and the memories made along the way. The recipe for Kransekage may have been a mystery to me at first, but through the guidance of friends, family, and my own determination, I have unlocked its secrets and created a masterpiece to be cherished for years to come. The history and tradition of this Danish dessert now live on in my hands, a legacy passed down from generation to generation. And as I continue to perfect my skills and explore new recipes, I know that the spirit of discovery and curiosity will always guide me on my culinary adventures.