Kransekake
Kransekake ( Danish) or kransekake (Norwegian) is a specialty of Denmark and Norway. The cake consists of several stacked rings made from baked marzipan, which are put together with a powdered sugar glaze protein in the typical loop pattern and decorated. The " wreath cake " ( literal translation ) usually has a cone shape, ie the diameter of the rings decreases continuously to the tip. The cake is often additionally decorated with small flags made of paper. It is traditionally eaten on New Year's Eve at midnight, or at large family gatherings, such as Weddings are offered.
A special form of kransekake is the so-called cornucopia / Overflødighedshorn, in which the cone is rotated forward and up. The baked and decorated cornucopia can be filled with candy and / or alcohol.
On Queen Margrethe wedding in 1967 there was this wedding cake.
In Danish and Norwegian food trade, there are also finger long, straight piece ( Kransekagestænger ) to buy that are eaten like crackers.
Weblink
- Video about the production, including recipe (english)
- Danish cuisine
- Norwegian cuisine
- Cake