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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.

Contributor:
Amy Mahaffey
Added: Tuesday, January 29, 2008

Category:

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

Directions:
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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