So a prepration for the fast approaching 2013 I have collected all the 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 and a few suggestions for sparkling drinks.
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.
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.
Another excellent taste twist on "kransekage" is pomegranate marzipan cake combining the freshness of pomegranate with the sweetness of marzipan.
As a colourfull farwell to 2012 these baked marzipan confect are an option. The only drawback is, that the forefruit marzipan (purple looking marzipan) is loosing colour durin the baking !!!
Well, now the cake "situation" is sorted !!! However, instead of drinking the "usual" glass of champagne/sparkling wine, I have found the following cocktail suggestions based on sparkling wine.
A colourfull drink in form of Pomegranate champange drink
Another elegante twist is Amarena cherry sparkling drink.
Hopefully I have located some useful suggestion for you for the upcoming New Year :-)
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