DANISH WEDDING TOWER (KRANSEKAGE)
Traditional wedding cake made with Odense marzipan or almond paste. For Birthday parties or other big gatherings, it is shaped as a cornucopia, and filled with chocolate. Contact me for further information. Make it early, and freeze without the icing before assembly, it gets even better that way. The bride and groom, gets the top ring, and the bridal figurine, and share it, then guest break pieces of, as it is passed from coffee-table to coffee-table. Prep time does not include resting time or icing or decorating time.
Provided by Benthe Danish
Categories Candy
Time 1h15m
Yield 1 tower, 8 serving(s)
Number Of Ingredients 7
Steps:
- Box of 25 flags on little sticks (1-1½ inch size).
- Platter size paper dollies.
- Using a stand mixer combine marzipan, sugar till it has formed on large ball. Add egg whites little by little.
- Test dough by rolling a small cigar-size ball and form as a ring, if the dough does not crack, you have enough egg white inches.
- The dough will be very dense and sticky.
- Place in refrigerator for at least 3-4 hours, or even better over night.
- Pre-heat oven at 400 degrees F or 200°C.
- Divide dough into 8 pieces or by weight
- 1 10g, 2 20g, 3 30g 4 40g etc.
- Rolling each into finger thick sticks.
- Making the first piece into 3.5 inches,
- Then the next into 5, inches,
- Then the next into 6.5, adding 1.5 inch in length for each piece.
- Make at least 8 pieces.
- Shape them into rings.
- Joining the ends with a little egg white or water.
- Press gently to pitch the middle of the ring a little, like roof tops pointing upwards.
- Place on floured or parchment papered baking sheets.
- Tip: I draw circles on the parchment papers back with a compass, and then place the rings on top side, where I can still see the circles, to make them as even a possible.
- Bake for 8-10 minutes till they are light brown on top.
- Leave to cool off completely, then.
- If freezing, wrap in freezer bags and place in freezer for up till 3 months.
- Defrost the day before intended use.
- Decorations:.
- Draw 24 small hearts, and 24 small wedding circles, or butterflies or other theme items (max. 1 inch in diameter) on the back of parchment paper with a medium to large marker.
- Turn paper over and.
- Melt chocolate in the micro-oven or in a double boiler.
- Fill into a decorator bag with a small fitting.
- Trace chosen patterns with the warm chocolate and let cool completely. Save a little chocolate for attaching the
- Icing:.
- Do icing several hours before you plan to assemble the tower.
- Combine powdered sugar and egg whites for the icing, and fill into a decorator bag or a Ziploc bag, using a very small whole to make a criss-cross pattern from outside edge to inside edge and back again,
- Start with the largest ring, creating the zigzag pattern continue in unbroken pattern all the way around the ring.
- hen do the next biggest ring, and while icing is still wet on the biggest one, place the slightly smaller ring on top. Icing will bind them together.
- Then keep going till you have a small tower.
- Icing takes about 40-60 minutes to harden.
- Melt 2/3 of the chocolate
- Pour into zip lock bag, and carefully cut the one corner, so a very small stream of chocolate comes out at the time.
- Make your chocolate designs on parchment paper or buy plain chocolate rings.
- Place one dollies on a serving platter.
- Place the largest ring on the dollies
- Place 3 small globs of chocolate on the bottom ring.
- Carefully place next biggest ring on top, and place 3 globs of chocolate on it.
- Placing the next biggest ring on top, continue till you have a tower.
- Heat the last chocolate.
- And place a small glob of chocolate on the bottom ring on the side.
- Attach chocolate designs (wedding rings or what you desire) by pressing gently into chocolate globs and holding for a second.
- Move up the rings placing your chocolate designs up the tower.
- Attach flags in between chocolate designs.
- And a bridal figure on top.
- Your wedding tower is ready.
- Enjoy.
- Reverse the tower and make a bassinet for a baby shower. See additional pictures.
Nutrition Facts : Calories 123.6, Sodium 0.7, Carbohydrate 31.6, Sugar 31
PAUL'S KRANSEKAKE
Kransekake is a Scandinavian cake that forms an impressive showpiece at celebrations including weddings and Christmas. Equipment and preparation: for this recipe you will need six kransekake moulds (available from cookware specialists or online). Each mould comprises three rings, giving 18 rings in total.
Provided by Paul Hollywood
Categories Cakes and baking
Yield Makes 1 large kransekake
Number Of Ingredients 11
Steps:
- Place the ground almonds and icing sugar in a large electric mixer. Add the egg whites and almond extract and mix with a dough hook. This could be done by hand but is easier with a mixer due to the large quantities. Cover the bowl with cling film and chill in the fridge for a minimum of two hours, or preferably overnight.
- Preheat the oven to 200C/400G/Gas 6.
- Lightly brush the insides of the kransekake moulds with vegetable oil. Sprinkle a little semolina into each mould and tip the moulds to distribute the semolina evenly around the inside, shaking out any excess.
- Divide the chilled dough into six equal-sized pieces.
- Divide one of the pieces of dough into three different-sized pieces: one small, one medium and one large. Dust a work surface lightly with flour and roll each piece out into finger-width lengths that are long enough to wrap round the kransekake moulds.
- Fit the longest piece of dough inside the largest kransekake ring, pressing the ends together to seal. Do the same with the medium-sized and smallest pieces of dough. Repeat this process with the remaining five pieces of dough.
- Bake the kransekakes in the oven for 8-10 minutes, or until golden-brown, then remove from the oven and set aside to cool in their moulds until hardened. Transfer to a wire rack to cool completely.
- Meanwhile, for the icing, whisk the egg whites in a large bowl until frothy. Gradually whisk in the icing sugar a spoonful at a time, until stiff, glossy peaks form when the whisk is removed.
- Spoon half of the icing into a separate bowl and add the red food colouring. Whisk until the icing is bright red, then spoon the icing into a piping bag fitted with a small plain writing nozzle. Spoon the white icing into a separate piping bag fitted with a small plain writing nozzle.
- To assemble the kransekake, sort the cooked rings into size order.
- Pipe a few dots of white icing onto the base of the largest ring and stick it to a large serving plate.
- Pipe zig-zag patterns onto the largest ring using first the white, then the red icing, overlapping the two. Sprinkle with red, green and silver edible glitter.
- Place the second-largest ring on top of the largest ring and repeat the icing and decorating process.
- Continue to stack the rings in decreasing size order until you have a tower of 18 iced and glittery rings. Allow the icing to set (this will stick the rings to each other), then serve.
DANISH WEDDING CAKE RECIPE - (3/5)
Provided by shygirl
Number Of Ingredients 13
Steps:
- Mix together almond paste, sugar, ground almonds, and egg whites with hand or electric mixer. Keep mixture moist with a damp paper towel. Preheat oven to 350deg. Run dough through a grinder or press with a star shaped hole. Butter pans with a pastry brush and dust with ground Zwieback. Place dough on pans starting with center ring and work toward larger rings. Place pans on a cookie sheet and bake for 12 to 17 minutes "Do Not Over Cook" Makes approximately 2 cakes 18 rings each. Remove cake from pans very carefully and let cool. Decorate each ring with icing using a back and forth design. *ICING* Cut in half for 1 cake Place rings in suitable containers and freeze. Remove from freezer 3 days before serving. Place a raw peeled potato in each container as this will make the cake moist and chewy.
DANISH DREAM CAKE
This cake has been a favorite since 1965, when a girl won a baking competition in with her grandmother's secret family recipe.
Provided by Brontë Aurell
Yield Serves 10-12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Prepare a 9-inch springform or round cake pan, greased and lined with baking parchment.
- In the bowl of a stand mixer, whisk the eggs, granulated sugar and vanilla sugar on a high speed for a few minutes, until white and light. Meanwhile, in a separate bowl, sift the flour and baking powder together.
- Carefully fold the flour into the egg mixture. Mix the milk with the melted butter in a jug/pitcher and carefully pour into the batter, folding it in until incorporated. Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 35-40 minutes, or until almost done (try not to open the oven door for the first 20 minutes of the total baking time).
- To make the topping, put all the ingredients in a saucepan and gently melt together.
- Remove the cake from the oven and carefully spread the topping all over the cake. Return to the oven. Turn up the heat to 400°F and bake for a further 5 minutes.
- Leave cake to cool before eating, if you can (we are well aware it's hard to do that).
KRANSEKAKE
The kransekake, which translates to "wreath cake", is the signature cake of Norway and a showstopping confection that is made for special occasions. And as impressive as a tall tower made out of eighteen delicate cookie rings is, this sweet stunner is surprisingly straightforward to make. The naturally gluten-free dough is made from processing almonds until finely ground, then confectioners' sugar and egg whites are added to bind it together. After an overnight rest, the dough is rolled into ropes and fitted into specialty molds. Once baked, the rings are stacked sky-high and kept in place with royal icing, which pulls double duty as both glue and garnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Yield Makes 1 kransekake
Number Of Ingredients 8
Steps:
- Dough: Place almonds in a food processor and process to form fine crumbs, about 2 minutes. Add sugar and salt and process until well combined and powder-like, about 1 minute. Add egg whites and process until a dough forms (it will have the texture of cookie dough). Wrap tightly in plastic wrap and refrigerate overnight.
- Preheat oven to 300°F with oven rack in the middle. Brush a set of 6 kransekake molds with butter. Divide dough in half. Working with one half of dough at a time, cut into small portions and roll into ropes that are slightly thicker than the diameter of a pencil (about 3/8-inch-to-1/2-inch thick). Fit ropes into rings of 3 molds, trimming to fit. Place molds on an unrimmed baking sheet and bake until puffed and lightly golden brown, about 30 minutes.
- Transfer molds to a wire rack and let cool completely on baking sheet. Repeat shaping and baking process with remaining half of dough and remaining 3 molds. Carefully remove rings from molds.
- Royal Icing: In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and egg whites. Mix on medium-high speed until combined and thickened, about 8 minutes. If decorating with more than one color, divide icing into batches. Using the end of a toothpick, add food coloring until the desired shade is achieved.
- To Assemble: Sort rings in order of size. Fill a piping bag with icing and pipe a few dots onto the base of the largest ring and adhere to a cake plate. Pipe icing onto the base of next largest ring, and stack on top of the first ring. Repeat process, continuing to stack rings in decreasing size to form a tower of 18 rings. Decorate as desired. Allow icing to set before serving.
I LOVE DANISH WEDDING COOKIES
My Mom used to buy those wedding cookies in that pink bag, I think from Keebler, and I loved them. I came across this recipe online and tried it. It is just as good, in fact I think it's better. And they are really simple to make.
Provided by KittyKitty
Categories Dessert
Time 27m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour and cinnamon in a large bowl.
- Add butter, pecans, 1/4 cup powdered sugar, and vanilla, stir well until blended. Batter will be stiff.
- Shape dough into 1 inch balls. Place on ungreased cookie sheets.
- Bake at 400 degrees fahrenheit for 10-12 minutes.
- Remove cookies to wire racks to cool slightly.
- Roll cookies in powdered sugar, and cool completely on wire rack.
More about "danish wedding cake recipe 35 food"
HOW TO MAKE A KRANSEKAKE: DANISH WEDDING CAKE - YOUTUBE
From youtube.com
Author The Cake MDViews 855
RECIPE FOR DANISH DREAM CAKE (DRøMMEKAGE)
From nordicfoodliving.com
4.8/5 (40)Category CakeCuisine DanishTotal Time 1 hr
- Melt the butter using a saucepan or microwave oven. Add the milk to the saucepan and stir. Add it to the bowl with eggs and sugar.
- In a separate bowl; mix together all-purpose flour, vanilla sugar (essence) and baking powder. Add to the other bowl, and mix it all together into a smooth batter.
DANISH DREAM CAKE WITH OATS AND WARM SPICES …
From true-north-kitchen.com
DANISH DREAM CAKE (DRøMMEKAGE) - SCANDIKITCHEN
From scandikitchen.co.uk
DANISH DREAM CAKE (DRøMMEKAGE) – ADORE FOODS
From adorefoods.com
KRANSEKAGE - WIKIPEDIA
From en.wikipedia.org
KRANSEKAKE – A NORWEGIAN & DANISH CELEBRATION CAKE
From daytonadanielsen.com
KRANSEKAGE - MARZIPAN WREATH CAKE - DANISH THINGS
From danishthings.com
KRANSEKAGE: DANISH ALMOND (WEDDING) RING CAKE — …
From rootedfood.com
KRANSEKAKE - A NORWEGIAN & DANISH CELEBRATION CAKE
From theheartandhuset.com
DANISH LAYER CAKE (DANSK LAGEKAGE) - CULINARY HILL
From culinaryhill.com
BEST DANISH DREAM CAKE RECIPE - HOW TO MAKE …
From 177milkstreet.com
DANISH MARZIPAN RING CAKE WITH ICING (KRANSEKAGE)
From nordicfoodliving.com
HOW TO MAKE DANISH LAYER CAKE AND WHY DANES LOVE IT SO MUCH
From scandinaviastandard.com
KRANSEKAGE - DANISH ALMOND WEDDING CAKE — SWEET • SOUR • …
From sweetsoursavory.com
KRANSEKAGE - DANISH ALMOND CAKE — SWEET • SOUR • SAVORY
From sweetsoursavory.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love