Another year has passed, bringing new year’s eve upon us again.
In Denmark we celebrate the new year by eating this “kransekage” at midnight with a glass of campaign. The cake consists of a couple of rings made mainly of marcipan stacked on top of each other – in this recipe there are also nougat in the middle of each ring.
I’ve also decided to make three different kinds of icing: A regular icing made of sugar and water, one with raspberry, and one with lemon. Each ring is garnished with a different type of icing.
Danish New Year’s Cake
Ingredients
The Cake
- 800 g marzipan
- 300 g powdered sugar
- 1 1/2 egg whites
- 150 g nougat
The Icing
- 17 tbsp powdered sugar
- 2 1/2 tbsp water
- 2 tbsp raspberry
- 1 tbsp lemon juice freshly squeezed
- 1/2 tsp grated lemon peel
Instructions
- Grate the marzipan and mix it with powdered sugar and egg whites in a bowl. You might need to knead the dough on the kitchen table to ensure that it has an even texture
- Roll the dough into a sausage about 2 cm thick. Cut the sausage into pieces of 8 cm, 10 cm, 12, cm, 16 cm, 20 cm, 22 cm, 24 cm, 26 cm, 28 cm, 30 cm, 32 cm, 34 cm, 36 cm in length
- Cut the nougat into oblong pieces, 1/2 cm wide and 1/2 cm high, being as long as possible
- Make a cut in the sausage from one end of it to the other. Make the cut about 3/4 deep. Place the nougat in the cut.
- Squeeze the marzipan on top of the nougat so that the nougat is no longer visible. Roll the marzipan sausages in order to make them cylindrical again (as they usually get a triangular shape after the nougat is inserted)
- Squeeze the ends of each sausage together to form rings
- Bake rings at 225 degrees C for 8-10 min in the middle of the oven (make sure that the rings do not get too much heat from beneath)
- Let the rings cool completely
- Blend the raspberries and sieve it in order to remove the seeds. Put the pureed raspberry in a bowl. Add 1 tablespoon water and 5 tablespoons powdered sugar
- In a new bowl, mix lemon juice and lemon peel with 1/2 tablespoon water and 6 tablespoons powdered sugar
- In a third bowl, mix 6 tbsp sugar and 1 tbsp water
- Put the different types of icing in piping bags and spray it on the rings – switch between each type of icing between each ring
- Put the largest ring on a platter and then place one ring at a time on top of the largest ring. Spray a bit of regular icing under each ring before placing them on top to make sure the rings are "glued" together