How to Make a Danish Kransekage! (Marzipan Wreath Cake)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and healthier.

almond extract

💰Cheaper: vanilla extract

Vanilla extract is more commonly available.

sliced almonds

🥗Healthier: chopped walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and less expensive.

The night before making the Kransekage, mix together 2 cups of almond flour and 1 cup of powdered sugar in a large bowl.

Add 1 teaspoon of almond extract to the mixture.

Start adding egg whites, one tablespoon at a time, mixing in between until combined. The total amount corresponds to about 3 eggs worth.

Cover the dough and let it rest in the fridge overnight.

The next day, prepare a silicone mat for rolling out the dough.

Roll the dough into logs aiming for a thickness of about 1 to 1.5 centimeters in diameter.

Use a stencil to shape the rings, placing parchment paper over the stencil before transferring the log.

Press down on the side closest to you with the palm of your hand to create a triangular top for the ring.

Shape the log around the stencil, ensuring the interior edge follows the outline.

Fix any seams with a little water to smooth them out and ensure evenness.

Continue shaping the rings, moving to smaller sizes as needed, and transfer them to a baking sheet.

Let the rings dry at room temperature for around 20 minutes.

Preheat the oven to 390°F (199°C).

Bake the rings in two batches for about 10 minutes, checking for an even golden color and slightly more golden tops.

Transfer the baked rings to a cooling rack and let them cool for about 1 to 1.5 hours.

To make the icing, mix powdered sugar with water until thick, then transfer it to a piping bag.

Pipe the icing onto the rings in a zigzag pattern, ensuring the icing is thick to prevent it from running.

Melt a little chocolate to use as glue for stacking the rings.

After the icing has set for about 20 minutes, brush the bottoms of each ring with chocolate and stack them in size order.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens