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Kransekage (Danish Wedding Cake) Recipe

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This recipe for Kransekage (Danish Wedding Cake), by , is from Mahaffey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Mahaffey
Added: Tuesday, January 29, 2008


2 egg whites
2 cans (8 oz) almond paste
1 cup sugar
powder sugar

Beat egg whites slightly in small bowl with electic mixer, crumble in almond paste, heat well. Add granulated sugar slowly, heating until well mixed. Turn out onto a surface lightly dusted with powdered sugar. Knead about 5 minutes. Roll out to 1/2" diameter. Pinch top of dough, shaping into triangles. Cut into 3 inch lengths. Bake 300 25 minutes. Cool on rack. Combine 3/4 cup powdered sugar 1 egg white and 1 1/2 tsp white vinegar. Beat until smooth and glaze in a zigzag across tops.

Personal Notes:
To make a wedding cake: Form in circles graduated in size, stack in a tower, hollow in the center. Held together with glaze. and often sporting Danish flags. Amy & Michael had one at their wedding.




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