Danish Celebration Cake - Horn of Plenty - Marzipan tower - Kransekage

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.

Make the dough using marzipan, sugar, and egg whites.

Grate the marzipan using a rough grater or chop with a knife.

Mix in icing sugar to ensure even distribution.

Add egg whites to the mixture to make it pliable.

Divide the dough into eight equal portions.

Sieve breadcrumbs or almond flour for gluten-free option.

Grease the ring mold with soft butter.

Remove excess breadcrumbs or almond flour from the mold.

Roll the marzipan into even lengths, ensuring uniform thickness.

Test the dough by shaping it into a small ring.

Make an incision to connect the ends of the rolled marzipan.

Press the ends together gently to form a ring.

Bake the rings until relatively hard and dark, ensuring they are fully cooked.

Use a soft spatula to gently release the rings from the mold.

Brush off any leftover breadcrumbs or almond flour from the rings.

Freeze the rings for better texture and flavor, up to three months.

Prepare icing by sifting icing sugar to remove lumps.

Separate egg whites from yolks, discarding the yolks.

Mix icing sugar into the egg whites to create thick icing.

Pipe icing onto the defrosted rings in a decorative pattern.

Use icing to connect the rings together, adding dots of icing where needed.

Fix any broken rings with icing glue and assemble carefully.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens