1/4 Photos of Danish Wedding Tower (Kransekage)
1 hr 15 mins
Benthe (Danish)'s Note:
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.
My Private Note
Units: US | Metric
- 14 ounces marzipan, Odense 400 g or 14 ounces almond paste, 400 g
- 300 ml sugar, 180 g
- 1 1/2 pasteurized liquid egg-whites, 80 g
- 12 ounces bittersweet chocolate or 12 ounces semi-sweet chocolate chips
- 1Box of 25 flags on little sticks (1-1½ inch size).
- 2Platter size paper dollies.
- 3Using a stand mixer combine marzipan, sugar till it has formed on large ball. Add egg whites little by little.
- 4Test 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.
- 5The dough will be very dense and sticky.
- 6Place in refrigerator for at least 3-4 hours, or even better over night.
- 7Pre-heat oven at 400 degrees F or 200°C.
- 8Divide dough into 8 pieces or by weight
- 91 10g, 2 20g, 3 30g 4 40g etc.
- 10Rolling each into finger thick sticks.
- 11Making the first piece into 3.5 inches,
- 12Then the next into 5, inches,
- 13Then the next into 6.5, adding 1.5 inch in length for each piece.
- 14Make at least 8 pieces.
- 15Shape them into rings.
- 16Joining the ends with a little egg white or water.
- 17Press gently to pitch the middle of the ring a little, like roof tops pointing upwards.
- 18Place on floured or parchment papered baking sheets.
- 19Tip: 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.
- 20Bake for 8-10 minutes till they are light brown on top.
- 21Leave to cool off completely, then.
- 22If freezing, wrap in freezer bags and place in freezer for up till 3 months.
- 23Defrost the day before intended use.
- 25Draw 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.
- 26Turn paper over and.
- 27Melt chocolate in the micro-oven or in a double boiler.
- 28Fill into a decorator bag with a small fitting.
- 29Trace chosen patterns with the warm chocolate and let cool completely. Save a little chocolate for attaching the
- 31Do icing several hours before you plan to assemble the tower.
- 32Combine 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,
- 33Start with the largest ring, creating the zigzag pattern continue in unbroken pattern all the way around the ring.
- 34hen 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.
- 35Then keep going till you have a small tower.
- 36Icing takes about 40-60 minutes to harden.
- 37Melt 2/3 of the chocolate
- 38Pour into zip lock bag, and carefully cut the one corner, so a very small stream of chocolate comes out at the time.
- 39Make your chocolate designs on parchment paper or buy plain chocolate rings.
- 40Place one dollies on a serving platter.
- 41Place the largest ring on the dollies
- 42Place 3 small globs of chocolate on the bottom ring.
- 43Carefully place next biggest ring on top, and place 3 globs of chocolate on it.
- 44Placing the next biggest ring on top, continue till you have a tower.
- 45Heat the last chocolate.
- 46And place a small glob of chocolate on the bottom ring on the side.
- 47Attach chocolate designs (wedding rings or what you desire) by pressing gently into chocolate globs and holding for a second.
- 48Move up the rings placing your chocolate designs up the tower.
- 49Attach flags in between chocolate designs.
- 50And a bridal figure on top.
- 51Your wedding tower is ready.
- 53Reverse the tower and make a bassinet for a baby shower. See additional pictures.
Nutritional Facts for Danish Wedding Tower (Kransekage)
Serving Size: 1 (76 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 123.6
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.6 mg
- Total Carbohydrate 31.6 g
- Dietary Fiber 0.0 g
- Sugars 31.0 g
- Protein 0.0 g
The following items or measurements are not included:
pasteurized liquid egg-whites
pasteurized liquid egg-whites