Wreath cakes with cherries
MAKE YOUR NEW YEAR'S EVE A LITTLE MORE DELICIOUS!
There's nothing wrong with traditional kransekag. But we've had it for New Year's for a few years in a row, haven't we?
Spice up your sweet treats this year with a delicious recipe from Hotel Koldingfjord's baker and pastry chef, Charlotte Erbe.
She makes her cake slices with cherries. This gives them a slightly tart bite and balances out the otherwise very sweet cake.
If you have the desire and energy, the cakes will be extra delicious with a top of white chocolate mousse.
Ingredients
200 gr. Kranse XX – this is a product from Odense Marzipan. It can be replaced with other good marzipan, but Kranse XX is easier to work with.
100 g sugar
18 g egg white
70 g drained and chopped cherries – preferably from frozen.
Ingredients for chocolate toppings:
½ l cream
200 g white chocolate
½ tsp. cinnamon
5 gr. house blas
Course of action
Mix the Wreaths XX and sugar together until smooth. Add the finely chopped cherries and stir them into the batter. Place the mixture in a piping bag with a smooth, round nozzle and pipe onto a baking sheet lined with baking paper in small, flat mounds about the size of a five-kroner coin.
Bake the cakes in a preheated oven at 220 degrees Celsius with hot air for 6-8 minutes. They should be golden around the edges.
When the cakes have cooled, they can be decorated with white icing, for example, as in the picture.
Method for chocolate toppings:
Soak the custard in cold water. Heat the cream to just below boiling point. Twist the custard and place it in a bowl with the chocolate and cinnamon. Pour the cream over and stir until smooth. Refrigerate until the next day.
Put the mixture in a piping bag with a round, smooth tip and give each cake a nice top.
Hotel Koldingfjord A/S
Fjordvej 154 - 6000 Kolding
+45 75 51 00 00 - hotel@koldingfjord.dk
CVR no 12101899
