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 using this recipe on marzipan cake with ginger and lime as starting point for the basic marzipan cake and when as flavouring I have added in rose water extract. As a child my favourite Danish pastry was called "rosenbrød" (rose bread), if it tasted of rose I do not recall, so the taste of the name rose bread was very fascinating for me. Therefore, this year I have been adding in rose water extract in my home-made marzipan cake.
The dosage of the rose water extract is a starting point in form of 2 teaspoons, as I do not want the marzipan cakes to taste like eating soap. Let´s hope, my good friends in Horsens survive the rose water !
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.
Another advantage by baking your marzipan cake is, that you can use leftovers of marzipan after all the Christmas activities of home-made marzipan based Christmas sweets.
Marzipan cake with rose: - 28 pieces
- 430 g marzipan
- 105 g icing sugar
- 105 g almond flour
- 35 g egg white or 1 portion of 1½ pasteurised egg-white
- 2 teaspoons rose water extract
- Decoration: egg white + icing sugar + rose water extract - optional
- Heat the oven to 220'C (conventional oven).
- Add all the ingredients into a mixing bowl.
- Knead all the ingredients together into a homogeneous mass.
- Divide the marzipan cake mass into 28 pieces of equal size.
- Form the marzipan cake mass into a long round sharp.
- Bake the marzipan cake mass at 220'C for 7-8 minutes. After 4 minutes baking time turn the plate around to get a more even baking of each marzipan cake.
- Cool down the marzipan cake.
- Decorate the top of the marzipan cake with icing sugar - optional.
- Let the icing sugar dry.
- Happy New Year :-)