Danish Wedding Tower (kransekage)

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 14 ounces marzipan, odense 400 g or 14 ounces almond paste, 400 g
• 300 ml sugar, 180 g
• 1 1/2 pasteurized liquid egg-whites, 80 g
• 500 ml powdered sugar, 250 g
• 1 pasteurized liquid egg-whites
• 1 tablespoon vinegar
• 12 ounces bittersweet chocolate or 12 ounces semi-sweet chocolate chips

Recipe

• 1 box of 25 flags on little sticks (1-1½ inch size).
• 2 platter size paper dollies.
• 3 using a stand mixer combine marzipan, sugar till it has formed on large ball. add egg whites little by little.
• 4 test dough by rolling a small cigar-size ball and form as a ring, if the dough does not crack, you have enough egg inches.
• 5 the dough will be very dense and sticky.
• 6 place in refrigerator for at least 3-4 hours, or even better over night.
• 7 pre-heat oven at 400 degrees f or 200°c.
• 8 divide dough into 8 pieces or by weight
• 9 1 10g, 2 20g, 3 30g 4 40g etc.
• 10 rolling each into finger thick sticks.
• 11 making the first piece into 3.5 inches,
• 12 then the next into 5, inches,
• 13 then the next into 6.5, adding 1.5 inch in length for each piece.
• 14 make at least 8 pieces.
• 15 shape them into rings.
• 16 joining the ends with a little egg or water.
• 17 press gently to pitch the middle of the ring a little, like roof tops pointing upwards.
• 18 place on floured or parchment papered baking sheets.
• 19 tip: i draw circles on the parchment papers back with a compass, and then place the rings on top side, where i can still see the circles, to make them as even a possible.
• 20 bake for 8-10 minutes till they are light brown on top.
• 21 leave to cool off completely, then.
• 22 if freezing, wrap in freezer bags and place in freezer for up till 3 months.
• 23 defrost the day before intended use.
• 24 decorations:.
• 25 draw 24 small hearts, and 24 small wedding circles, or butterflies or other theme items (max. 1 inch in diameter) on the back of parchment paper with a medium to large marker.
• 26 turn paper over and.
• 27 melt chocolate in the micro-oven or in a double boiler.
• 28 fill into a decorator bag with a small fitting.
• 29 trace chosen patterns with the warm chocolate and let cool completely. save a little chocolate for attaching the
• 30 icing:.
• 31 do icing several hours before you plan to assemble the tower.
• 32 combine powdered sugar and egg whites for the icing, and fill into a decorator bag or a ziploc bag, using a very small whole to make a criss-cross pattern from outside edge to inside edge and back again,
• 33 start with the largest ring, creating the zigzag pattern continue in unbroken pattern all the way around the ring.
• 34 hen do the next biggest ring, and while icing is still wet on the biggest one, place the slightly smaller ring on top. icing will bind them together.
• 35 then keep going till you have a small tower.
• 36 icing takes about 40-60 minutes to harden.
• 37 melt 2/3 of the chocolate
• 38 pour into zip lock bag, and carefully cut the one corner, so a very small stream of chocolate comes out at the time.
• 39 make your chocolate designs on parchment paper or buy plain chocolate rings.
• 40 place one dollies on a serving platter.
• 41 place the largest ring on the dollies
• 42 place 3 small globs of chocolate on the bottom ring.
• 43 carefully place next biggest ring on top, and place 3 globs of chocolate on it.
• 44 placing the next biggest ring on top, continue till you have a tower.
• 45 heat the last chocolate.
• 46 and place a small glob of chocolate on the bottom ring on the side.
• 47 attach chocolate designs (wedding rings or what you desire) by pressing gently into chocolate globs and holding for a second.
• 48 move up the rings placing your chocolate designs up the tower.
• 49 attach flags in between chocolate designs.
• 50 and a bridal figure on top.
• 51 your wedding tower is ready.
• 52 enjoy.
• 53 reverse the tower and make a bassinet for a baby shower. see additional pictures.