In a traditional Scandinavian New Year we serve the classic "Kransekage".
This cake is all marzipan goodness but not the easiest cake to make.
Maja Chocolat has put a modern spin on this cake with an "easy" recipe for New Years.
Behind the berry and gold glitter exterior you will find delicious liquorice, soft nougat and marzipan with a hint of orange.
RECIPE (15 pcs.):
200 g marzipan
60 g of Powdered Icing sugar
20 g of egg white
Orange or lemon zest
Raw Liquorice powder
Freeze-dried raspberry powder
Freeze-dried blackcurrant powder
Edible gold dust
Put marzipan, powdered sugar and egg white in a bowl and whisk together well.
Add the flavor(s). Divide the mixed dough into small silicone molds and bake for 10-15 at 175 degrees until golden and fine.
Let the cakes cool completely before decorating.
Melt the butter. Mix sugar and freeze-dried berries or gold dust.
Dip the cookies in melted butter and roll them in the fine decorating powders.
Let them dry and store them in an airtight container until the clock strikes 00:00
and it's time to pop the Champagne.
Get more inspiration for setting the perfect New Years table here