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Nordic twist on the Royal wedding…

April 22, 2011

If you are in London at the time of the royal wedding
you simply must pop into Madsens for some free 
Champagne & “Kransekage” (marzipan biscuit)
There is also the chance to win a 22 ring wedding cake!
We have these kransekage in Iceland also…
they are delicious and look great at a wedding or
some other important celebration….
Just book a table for dinner or lunch on the 29th April and you 
will be entered into the competition.

 Here is the recipe of the month from Madsens…Kransekage 

Our Kransekage recipe comes from Trina Hahnemanns’ cookbook
 “The Scandinavian Cookbook”. The book with lots of other fantastic recipes 
is also sold in the restaurant at the usual retail price

Kransekage – makes 24 biscuits

100g almonds
200g caster sugar
2 egg whites
500g homemade marzipan (see below)
200g dark chocolate
Homemade marzipan
500g blanched almonds
100g icing sugar, plus extra for kneading
50ml water

Whizz the almonds in a food processor and keep whizzing 
until they become a paste. Add the icing sugar, whizz again, then add
 the water and whizz again.
Take the marzipan out of the food processor and kneed it on a work
 surface dusted with icing sugar. The paste can be kept 
up to 2 weeks in the refrigerator.

Stir the almonds and sugar together in a food processor until finely
 mixed together. Add the egg and whizz until the mixture is smooth. 
Make sure the mixture does not get too.

Grate the marzipan and then blend it into the almond mixture. 
Put the mixture in a bowl when finished, cover 
it with and leave in the refrigerator until 
the next day.

Shape the mixture into 24 rectangular cakes about 2 cm 
wide an 6 cm. 
Preheat the oven to 190°C. Place the cakes on a baking tray with baking
paper and bake for 15-18 minutes. 
When done, leave to cool.

Melt the chocolate and then dip the bottom of each almond 
cake in the chocolate and leave to set on some baking paper.

Best enjoyed with a cup of coffee or tea!


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