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. It is best to drink a sweet type of champagne/sparkling wine, so the champagne does not clashes with the sweet marzipan cake.
For this year I have created these marzipan cake with orange twist using a recipe from the weekly magazine "Hendes Verden" (issue 52/2021). I have made no modifications to this recipe.
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.
- 100 g sugar
- 50 g egg white (pasteurised)
- 250 g marzipan
- 100 g white chocolate
- Whip the sugar and egg white together, let it stand for 30 minutes and whip it from time to time.
- Knead the marzipan soft.
- Knead the egg white - sugar mixture together with the marzipan.
- Fill the marzipan mixture into the pipping bag.
- Heat up the oven to 220'C.
- Pipe the marzipan cake mixture into 15-20 cakes pieces on a piece of baking parchment.
- Make a small hole in each marzipan cake.
- Bake the marzipan cake at 220'C for 8-10 minutes.
- Re-shape the hole after the baking.
- Melt the white chocolate.
- Fill the hole in the marzipan cakes with the melted white chocolate.
- Optional decorate the white chocolate with decoration items.
- Enjoy and happy New Year :-)