Kransekage Cradle

Ingredients for Kransekage Cradle

Instructions for Kransekage Cradle

To prepare the Kransekage Cradle recipe, please follow these instructions:

Marcipan, flour and egg white are well-groomed. The dough must be firm and uniform. Put the dough cold for 3-4 hours or overnight.

To the bottom of the cradle, use 4 oval rings with a weight of approx. 240 g. 280 g. 320 g. And 360 g.

For the kalechen, use 4 smaller pieces of half-rings in different sizes and lengths, so you can even shuffle yourself to a weight.

The excess marcipan stock can be kneaded with additional egg white and sprayed to the cranberry soup or it can be rolled into garlic sticks.

The dough is rolled into rods that are shaped into rings and baked on a baking sheet lined with baking paper at the top of the oven at 225 degrees C alm. Oven 7-8 minutes until they are light brown at the top.

The size of the rings can be matched with the dish to be used and is not important. Excess marcipan mass can be used for coronary confectionery.

When all the pieces are baked, put the smallest ring on a dish and sprinkle with icing, the next ring is put on top, etc. In this way, chocolate is not necessary to put the rings together.

glaze:
The glaze is stirred with flour and egg white, add egg white gradually to a suitable consistency.

Put the glaze in a plastic bag or syringe bag and cut a small hole.