Danish Kransekage

https://www.valdemarsro.dk/kransekage/

INGREDIENTS

• 100 grams powdered sugar
• 70 grams egg whites
• 500 grams Marzipan

Icing

• 100 grams powered sugar
• 25 grams egg white

DIRECTIONS

1. Mix the powdered sugar with the egg white. Knead the mixture into the marzipan little by little and knead well before adding more of the egg white-powdered sugar mixture. Depending on the type of marzipan, not all of the egg white mixture may be used.

2. Knead it together into a completely uniform mass with a good consistency that is a little sticky but can be shaped nicely.

3. Shape 14 doughnuts into equal pieces in the classic doughnut mold and smooth them into nice, uniform doughnuts with a little cold water on your fingers.

4. Leave the croissants to dry on the kitchen counter for at least 1 hour, preferably 2 hours.

5. Bake in a preheated oven at 175 degrees Celsius for 8-10 minutes. Let the croissants cool on the baking sheet.

Glaze
6. Whip a thick glaze of powdered sugar and egg white. The glaze should be very viscous so that it holds its shape and can be squeezed out of a pastry bag made of baking paper or into a piping bag with a small nozzle.

7. Let the glaze "fall" onto the cooled cake layers at a distance of approximately 1 cm, so that it sits beautifully on the cake layers.