marzipan Archives - Cumin and Yin https://cuminandyin.com/tag/marzipan/ A Yummy Universe Fri, 10 Jan 2025 11:35:54 +0000 en-GB hourly 1 https://cuminandyin.com/wp-content/uploads/2023/10/cropped-Beet-salad-3-32x32.jpg marzipan Archives - Cumin and Yin https://cuminandyin.com/tag/marzipan/ 32 32 Vegan Danish NYE Wreath Cake -“Kransekage” 🎉 https://cuminandyin.com/vegan-danish-nye-wreath-cake-kransekage-%f0%9f%8e%89/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-danish-nye-wreath-cake-kransekage-%25f0%259f%258e%2589 https://cuminandyin.com/vegan-danish-nye-wreath-cake-kransekage-%f0%9f%8e%89/#comments Fri, 15 Dec 2023 08:00:00 +0000 https://cuminandyin.com/?p=3005 New Year’s Eve is always about great food and company, and this Traditional Danish NYE Wreath Cake – “Kransekage” is delightful for the 12 o’clock champagne. Here it is in a healthy whole foods vegan version developed by my beautiful boyfriend Niclas. It’s made of …

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New Year’s Eve is always about great food and company, and this Traditional Danish NYE Wreath Cake – “Kransekage” is delightful for the 12 o’clock champagne. Here it is in a healthy whole foods vegan version developed by my beautiful boyfriend Niclas. It’s made of a marzipan dough, dipped in chocolate and with sprinkle of cashew butter on top. It’s quite rich, so usually a half to one per person is enough. After all, you already had your whole x-course dinner and snacks before enjoying this baby at 12. HAPPY NEW YEAR 🎉

More yummy baked treats:

Vegan Kransekage
Vegan Kransekage
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Vegan Danish NYE Wreath Cake – “Kransekage” 🎉

Elegant and decadent New Year's Eve cake filled with luxurious marzipan and chocolate.
Course cake, Dessert
Prep Time 45 minutes
Cook Time 12 minutes
Servings 6 servings
Author Luna Linnemann

Ingredients

Dough

  • 200 g almonds
  • 12 juicy dates *
  • 2 tbsp water
  • 4 tbsp buckwheat flour
  • 1 pinch of vanilla powder

Decoration

  • 40 g dark chocolate (we use 100%)
  • 1 tbsp cashew butter

Instructions

Dough

  • Blend the almonds into flour. (Or use almond flour)
  • Pit the dates. Either blend the dates until smooth or mash them with a fork. Depending on their juiciness, you may need to add a little water.
  • Mix all ingredients for the dough.
  • Turn on the oven at 180℃/355℉ conventional.
  • Split the dough into six pieces and form triangular shaped biscuits.
  • Place the pieces on a baking tray lined with baking paper. Bake for about 12 minutes. They might seem light in colour, but the bottom will get a bit more brown.
  • Allow the pieces to cool down.
  • Meanwhile, melt the chocolate. Once the pieces are cooled down, dip the bottom in chocolate and allow to cool on a baking ray. Place them on the side (chocolate side NOT facing the baking ray, but sideways), so they dont get indents in the chocolate.
  • Once the chocolate has hardened, place them on the serving plate and use a fork to decorate them with cashew butter lines. Be creative and have fun 🙂
  • Happy New Year 🎉

Notes

* If you use date puree from my recipe here, use 112 g and skip the 2 tbsp water. Add the water if dough is still too dry and not sticking firmly together.

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