At Midnight New Year´s Eve it is tradition to enjoy marzipan cakes (kransekage) together with champagne/sparkling wine, when the bell will ring it´s 12 strokes.
This year I have been inspired by a recipe on coconut top cakes with the flavouring of ginger and lime. In 2017 I will actually bake these coconut top cakes. Now the big question is, how the taste of ginger is coming around, too weak or too strong. As I am regular juicing my own juice with ginger, I have noticed that my taste buds for ginger taste can take more and more ginger. Hopefully my good friends in Horsens will survive !!!
The advantage of baking your own marzipan cakes is, that you decided on both the sweetness level as well as the taste of these cakes, if you want to twist the taste.
Marzipan cake with ginger and lime - home-made: - 16 pieces
- 225 g marzipan
- 55 g icing sugar
- 55 g almond flour
- 20 g egg white
- 1 teaspoon freshly juiced ginger juice
- 1/4 teaspoon organic lime zest
- Decoration: egg white + icing sugar - optional
- Heat the oven to 220'C (conventional oven).
- Stir the icing sugar, ginger juice and lime zest together with the egg white, so any lumps are removed.
- Stir in the almond flour.
- Knead the marzipan together with this sugar-almond-egg white together
- Divide the marzipan cake mass into 16 pieces of equal size.
- Form the marzipan cake mass into a round sharp.
- Bake the marzipan cake mass at 220'C for 7-8 minutes.
- Cool down the marzipan cake.
- Decorate the top of the marzipan cake with icing sugar - optional.
- Let the icing sugar dry.
- Enjoy !!!!