Christmas was removed from my home and kitchen this morning after the annual Christmas lunch
yesterday, so now it is time to prepare for New Year´s Eve tomorrow, where marzipan cake (kransekage) is so tradtional to eat here in Denmark, as we step into a new year at Midnight. The marzipan cake is served together with sparkling wine/champane/bobbles, if you really would like to enjoy this combination make sure, that the sparkling wine is sweet, as the combo of dry sparkling wine and sweet marzipan is not creating any magic together !!!
If you would like to bake your very own marzipan cakes, I will already now share 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 give you time to go shopping for the needed ingredients as well as baking them for New Year's Eve tomorrow and perhaps clear out the last Christmas marzipan left-overs.
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 !!!
If you would like to have more softness in your marzipan cake, you should freeze them after baking
. The only drawback is, that I find freezing to 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 2016 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 However, you do not need to worry about this topic, as Odense Marcipan has withdrawn this specific marzipan product from their product range.
In 2013 liquorice marzipan was the "new black flavour" within the marzipan world, as it so many other food items here in Danmark, so therefore I created these liquorice marzipan cake
. Also in 2014 I made liquorice marzipan cake
I 2016 I made these marzipan cake with ginger and lime
Another fantastic flavour combination would be this marzipan cake with raspberry and lime
, which you share with your sweet heart.
In 2015 I made this fantastic marzipan horn
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 2018, so look by tomorrow on New Year Eve day for the marzipan creation of 2017 :-)