Kransekage Happy New Year!

Kransekage Bites

The last day of the year has arrived and I wish all of you a Happy New Year and since its New Years Eve today lets wrap up the year with some traditional Danish Kransekage.

Kransekage is a classic Danish pastry made with Marzipan. It is often eaten for New Years, Weddings, Anniversaries, Baptisms occasions when a celebration is in order. Kransekage can sometimes be made into quite elaborate presentations such as my Anniversary cake but other times they are made as small triangular bite-size pieces of Kransekage, equally delicious!

You can also make them into small Kransekage Tops as in the picture at the bottom of the page. If you choose this, dont refrigerate the marzipan dough as it will be softer and more manageable at room temperature. Place dough in a pastry bag with a large star tip, but I have to forewarn you that it will take a lot of strength to press the dough out of the pastry bag onto the parchment paper. Another thing you can do to your Kransekage, which I did not do here, is to dip the bottom in some chocolate. Very delicious! I hope you have a safe and happy New Year.

Kransekage Bites (makes 10-12 pieces)

Ingredients:

Cake:

250 gram Marzipan (cut into slices)(8.8 oz or 8 3/4 oz)

75 gram confectioners sugar(2.5 oz or 2 3/4 oz)

20 gram pasteurized egg whites(0.7 oz or 3/4 oz)

Glaze:

40 gram confectioners sugar (sifted),( plus more if needed)(1.4 oz)

15 gram pasteurized egg whites(0.5 oz)

Directions:

For the Cake: In a stand mixer with the paddle attachment, place 75 grams confectioners sugar and 20 grams pasteurized egg whites. Start the mixer on low and add marzipan pieces one by one. When the cake mass is homogeneous, remove from mixer and place in a zip lock bag. Store in refrigerator for at least 2 hours or until the following day.

Double up two large baking sheets for extra insulation to avoid burning the bottom of cake. Use parchment paper. Preheat oven to 390 degrees F (200 degrees C).

Note: when rolling out marzipan, wash and dry your hands as often as needed to avoid working with sticky fingers. If marzipan feels too sticky use a small amount of confectioners sugar to work into dough. Sprinkle work surface lightly with confectioners sugar. Roll dough into a long log approximately 1 1/2 cm (0.6 inch) in thickness. Cut log into finger length pieces (8 cm/3 inches). With two fingers lightly pinch and press down on each log piece to form a soft triangular-shape. If needed, use an icing spatulaor a regular spatula to loosen marzipan from tabletop by pressing down hard while sliding spatulaunder the log. Place each triangular log on parchment paper and bake for 14 to 18 minutes or until golden brown. Allow logs to cool completely on a rack.

For the glaze: Beat together sifted confectioners sugar and pasteurizedegg whites on high-speedfor at least 5 minutes. The glaze should be pretty thick and no longerflow together when beaters are stopped. Add more sifted confectioners sugar as needed. Load glaze into a plastic bag and snip off tip to create a very tiny opening. Begin decorating, moving the tip back and forth across the logs making sure to extend the tip out over the edge to allow the glazeto droop down the outside in a loop style fashion. Allow glaze to dry at room temperature for a couple of hours before storing Kransekage Bites in an airtight container. Enjoy.

Kransekage Tops

Source: My Danish Kitchen

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Krleksmums aka Love Yummies A Swedish Cake

Karleksmum aka Love Yummie

This is a Swedish cake called Krleksmums aka Love Yummies and I can totally see why it got the cute name. Its also sometimes referred to as Snoddas or Mocha Squaresdear child has many names. This wonderful cake is light and fluffy with a mild, sweet cocoa flavor which goes perfectly with the coconut topping. When I first made Krleksmums I had some doubt about the frosting. It appeared very grainy when I mixed it together but when I applied it to the warm cake it got completely smooth. The coconut I used is an unsweetened finely shredded coconut which I found in my local grocery stores Organic section. It is similar to what they always use in Europe so you can imagine my excitement when I stumbled onto it. If you decide to make this cake I know that youll love these little yummie pieces of cake.

Krleksmums (15-18 servings)

Ingredients:

150 grams butter (5.3 oz. or 10 tablespoons)

2 eggs

300 ml sugar (10 ounces)

2 teaspoon vanilla sugar

1 tablespoon unsweetened cocoa, sifted

450 ml flour (15 oz.)

2 teaspoon baking soda

150 ml milk (5 oz.)

Frosting:

75 grams butter (2.5 oz. or 5 tablespoons)

2 teaspoon cold coffee

1 tablespoon unsweetened cocoa, sifted

2 teaspoon vanilla sugar

350 ml confectioners sugar (11.8 oz.)

Topping:

unsweetened shredded coconut

Directions:

Preheat oven to 175 degrees C (340 degrees F). Spray a 9 x 13 inch baking pan with baking spray and set aside.

Melt butter and set aside to cool. Beat eggs and sugar until pale yellow and thick. Add dry ingredients alternating with the milk and butter. Pour batter into baking pan and bake in the middle of oven for 20-25 minutes or until a toothpick comes out clean.

To make topping: Melt butter. Add coffee, cocoa, vanilla sugar and confectioners sugar and stir together. (Mixture may appear grainy at this point but it will smooth out once applied to cake). After the cake has cooled for 5 minutes, spread to topping out over the cake and sprinkle with a generous amount of coconut. Enjoy!

Karleksmums

Source: adapted from A Cat In The Kitchen

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Peach Pancakes

There is anything so amazing about peach year. I cant help but go crazy incorporating them to just about every little thing. There is really nothing at all greater on pancakes. Okay, very well, perhaps strawberries, blueberries, or just about no matter what is refreshing and in season, but you get the drift. The other day I experienced some gentle peaches on hand and decided to slice them and tuck them into our pancake batter. The result where these tasty, peachy aspiration pancakes the best flavor of summertime first factor in the morning !

Peach Pancakes

one batch Handmade PANCAKE Blend

two delicate peaches, skinned and sliced

Maple syrup and confectioners sugar for serving

Whip up your preferred batch of pancake combine. Get ready your skillet to cook dinner them and pour in your initially pancakes. Quickly scatter the peach slices on leading. Cook dinner the pancake until eventually bubbles start off to show. Flip the pancakes and cook right up until frivolously golden brown. Serve with warm maple syrup or a dusting of confectioners sugar.

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