December 30, 2013

Suggestions on marzipan cake for the upcoming New Year 2014

We has just managed to get Christmas out off the door (still lacking to celebrate Twelfth Night, which is not NOT very big here in Denmark), before the next important event is lining up in form of New Year celebration.

To mark the change from an old used year of 2013 with no more days left moving into 2014 with 365 brand new days full of opportunities requires, that we drink champagne/sparkling wine/bobbles served together with cakes made of marzipan, at least here in Denmark.

If you would like to bake your very own marzipan cakes, I will already now share all my entire collection of various suggestions on marzipan cake (known as kransekage in Denmark), which I have created during the "life time" of Kitchen of Kiki in this blog post. It will leave you time to go shopping for the needed ingredients as well as baking them for New Year's Eve tomorrow.

I find, that the major advantages of making your own marzipan cake is, that you are in control of the overall  sweetness in the final cake, so you can make the cake more or less sweet according to your sweetness preference, instead for "just living with" the sweetness in the cakes, which you buy, which I find to be too sweet !!!

Final important remark: remember to serve the marzipan cake with a sweet type of champagne or sparkling wine, as the combination of sweet marzipan cake and dry sparkling wine is a taste killer.

If you would like to have  more softness in your marzipan cake, you should freeze them after baking. The only drawback is, that freezing reduce the overall flavour profile of the cake.

The "classic" type of marzipan cake is the white version of these zebra marzipan cake. The white version is made from plain marzipan, while the dark version is made from marzipan containing cocoa.

Another good tasting marzipan cake could be these marzipan orange cakes or with an extra little twist in of orange flower as here marzipan orange cakes with orange flower. A third suggestion giving similar looking cakes are marzipan cakes with clementine and Cointreau.

Another excellent taste twist on "kransekage" is pomegranate marzipan cake combining the freshness of pomegranate with the sweetness of marzipan.

As a colourful farewell to 2013 these baked marzipan confect are an option. The only drawback is, that the forest fruit marzipan (purple looking marzipan) is loosing colour during the baking !!! However, you do not need to worry about this topic, as Odense Marcipan has withdrawn this specific marzipan product from their product range.

I will not be making any of the above mentioned suggestion for New Year's Eve, as I will trying out a new recipe to mark the transition into 2014.

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