A towering Kransekage for New Years eve
As the New Year approaches, we embrace a cherished Danish and Norwegian tradition—the making of a Kransekage, or Tower Cake. This confection isn't just a cake; it's a celebratory monument, a symbol of festive aspirations, often rustic in our hands, but always deliciously memorable.
The beauty of Kransekage lies in its simplicity. The core ingredients are just high-quality almond paste (marzipan), and egg whites, with a sprinkle of powdered sugar acting like flour to ease the dough handling. The yolks, conveniently, find their purpose in a velvety sauce béarnaise to accompany the evening's main course.
Preparing the Kransekage is an exercise in patience and creativity. The dough, ideally moist yet pliable, is rolled into thumb-width logs. Our family's tradition involves the kids, which adds a touch of whimsy to the outcome. We aim for logs of consistent thickness, then set about shaping our base circle, which will guide the subsequent, gradually smaller layers. By decreasing each log by about one and a half inches, we ensure a tapering structure that promises to rise impressively.
Perfection isn't our goal; a rustic charm is what we cherish. While aiming for a triangular log shape can add a touch of finesse, the joyous involvement of our children makes each cake uniquely ours. Every year, we try to make the tower just a bit taller!
Once baked and cooled, the assembly begins with the icing—a mix of powdered sugar, a hint of lemon, and just enough egg white to reach a thick consistency. This is where the fun lies, especially for the kids. Whether opting for wide, bold bands or delicate, intricate designs, the icing not only decorates but also serves as the glue that binds our tower together.
With each ring placed upon the other, our Kransekage takes shape, a tower of almond-infused delight reaching skywards. It's a celebratory centerpiece, one that embodies the spirit of the New Year—full of hope, joy, and the sweetness of shared moments.
As we gather around our Kransekage, each ring a step towards the future, we're reminded that traditions like these are more than just recipes—they're the stories of our families, the fabric of our celebrations, and the taste of our most cherished memories.
Kransekage (Tower Cake) Recipe:
Ingredients:
500g high-quality almond paste (marzipan)
2 egg whites
Powdered sugar (for dusting and icing)
Instructions:
Make the Dough: Mix 500g almond paste with 2 egg whites to form a moist, workable dough. Dust with powdered sugar as needed while rolling dough into thumb-width logs.
Shape and Bake: Form the first log into a circle for the base. Make each subsequent circle slightly smaller for a tapering tower. Bake at 200°C (390°F) for about 10-15 minutes or until set and lightly golden. Or more golden for a crunchier texture.
Decorate and Assemble: Mix powdered sugar, and egg white to form icing. Decorate each ring with icing and stack to form a tower.
