Kransakaka Marzipan Cake
From this recipe, I made 18 kransakaka rings and had leftovers, which were cut into small kransakaka bites.
1.5 kg of 63% marzipan (Pink Odense)
600 g sugar
2 large egg whites
Icing:
2 egg whites
200 g powdered sugar
1-2 tbsp lemon juice
Start by chopping the marzipan into smaller pieces and place it in a food processor along with the sugar. Mix the sugar and marzipan well using the K-beater (you can also do this in a food processor). Once the sugar is well incorporated into the marzipan, add the egg whites. Don’t mix the dough too long after adding the egg whites.
Take the dough and knead it a little on a work surface. Wrap it tightly in plastic wrap and chill for at least an hour.
Grease the kransakaka forms well and dust them with a little finely ground semolina flour to prevent the dough from sticking to the forms. Take a piece of the dough and roll it out into long strips, about 1.5 cm thick. Lay the strips into the forms and pinch the ends together.
Chill the forms with the dough for 20 minutes before baking (this helps reduce the risk of cracks). Any leftover dough can be rolled out, cut into small pieces, and baked on a tray.
Bake at 200°C for 8-12 minutes. The dough should take on a slight color.
Cool the rings on a wire rack and store them wrapped in plastic at room temperature, or freeze them if storing for longer. If the rings are frozen, allow them to thaw completely before assembling.
Make a piping cone from parchment paper and fill it with icing made from egg whites, lemon juice, and powdered sugar. The consistency should be such that a drop of icing hangs from a spoon. Decorate and stack the rings in order of size. Decorate with cake sprinkles and kransakaka candies.