Christmas is definitely behind us; we took down all the decorations yesterday .
After all the build up, it is so depressing when Christmas is over in what seems like a few minutes, leaving us a few pounds heavier (and a few pounds poorer).
But before the dieting can begin, we have a New Year to welcome. So thankfully, we aren’t done with all the partying for the year yet .
We are bringing in the new year with a few close friends and I am really looking forward to tomorrow evening.
In Denmark, it is traditional to eat Kransekage on New Year’s Eve (and other special occasions: weddings, baptisms, graduations…). Kransekage literally translates to ‘Wreath Cake’.
Traditional Kransekage are made with a batter which has marzipan as its main ingredient. The thick batter is formed into circular rings (that’s where the ‘wreath’ comes from) of different sizes which can be stacked to form a tower.
Kransekage can also be made into petit triangular cakes. And there are variations, of course. You can dip them in chocolate, pipe shapes with royal icing on them…
My first experience with Kransekage was at work one day, about 5 years ago. I used to work as a business analyst on an invoicing system, which had many components. One morning, one of my colleagues showed up with these homemade triangular cakes. Each cake had the name of a system component piped on it. Total geeky fun!
And the cakes were delicious! Hard to the touch, but totally soft and chewy on the inside. And full of almondy goodness.
I wanted to make homemade Kransekage to serve at midnight tomorrow, but wanted a spin on the usual circles/ triangles (especially since I did not have a triangle nozzle to pipe the cakes 😉 ).
These sweet little cupcakes take Kransekage to the next level. They incorporate the wonderful flavor of the marzipan and add a few extras.
Like a little piped flower on the outside…
And a bit of nougat on the inside.
These are really a breeze to make and you can add your personal touch to these quite easily. Maybe some frozen berries or dark chocolate stuffed into the batter? Or dipped into melted chocolate? or icing piped over them?
And they look so good! Can you tell I went a bit overboard with the pictures…
Make some of these while you still have time. And serve them at midnight tomorrow, with Champagne and kisses :).
Wish you and your loved ones a very Happy New Year! May the New Year bring you the best of everything!!
Here’s the recipe.
Mini Kransekage Cupcakes (recipe from here)
Prep Time: 15 minutes
Cooking Time: approx. 30 minutes
Makes: approx. 18-24 pieces
125 grams Sugar
125 grams Butter, softened (plus some to grease the mould)
125 grams Marzipan
2 Eggs, room temperature
50 grams Flour
80 grams Nougat, cold
250 grams Marzipan
150 grams Icing Sugar
60 grams Egg White (from approx. 2 small eggs)
Beat butter and sugar until fluffy.
Grate the marzipan coarsely.
Add the marzipan to the butter-sugar mixture and whisk it all together.
Add the eggs, one at a time, with continued whipping.
Add the flour and mix till combined.
Fill the batter into greased mini-muffin tins.
Sink a piece of nougat into each cake and bake the cakes at approx. 175 °C for 15-20 minutes.
Remove the cakes from the oven and allow to cool slightly in the tin.
Turn the oven up to 200 °C.
Combine marzipan and icing sugar (listed under ‘additionally’ in ingredients) in a bowl and beat with an electric beater (or combine in a food processor).
Add the egg whites and mix till combined.
Fill the mixture into a piping bag with a star nozzle. Pipe small peaks onto the cooling mini cakes.
Bake for another 10-15 minutes in the hot oven, or till the cakes are baked through.
Serve the cakes at room temperature with a dusting of icing sugar.
Remember Champagne and kisses 😉
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