SWEDISH WEDDING CAKES
This is a delicious treat that I prepare every Christmas to include in my candy assortments that I give as gifts. They're absolutely delicious and people are constantly asking for the recipe.
Provided by Marcy McClure Mock
Categories Desserts Cookies No-Bake Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 8
Steps:
- Combine the margarine, sugar, egg, and dates in a saucepan. Cook over medium heat until thick, about 7 to 10 minutes. Remove from heat; stir in vanilla.
- Combine the crispy rice cereal and the walnuts in a large bowl. Stir in the date mixture; mix well.
- Working quickly, form the cereal and date mixture into 1 inch balls. Roll balls in coconut. Store in an airtight container in a cool place. Do not refrigerate.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 16.7 g, Cholesterol 6.8 mg, Fat 5.4 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 51.3 mg, Sugar 12.9 g
I LOVE DANISH WEDDING COOKIES
My Mom used to buy those wedding cookies in that pink bag, I think from Keebler, and I loved them. I came across this recipe online and tried it. It is just as good, in fact I think it's better. And they are really simple to make.
Provided by KittyKitty
Categories Dessert
Time 27m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour and cinnamon in a large bowl.
- Add butter, pecans, 1/4 cup powdered sugar, and vanilla, stir well until blended. Batter will be stiff.
- Shape dough into 1 inch balls. Place on ungreased cookie sheets.
- Bake at 400 degrees fahrenheit for 10-12 minutes.
- Remove cookies to wire racks to cool slightly.
- Roll cookies in powdered sugar, and cool completely on wire rack.
DANISH WEDDING CAKE RECIPE - (3/5)
Provided by shygirl
Number Of Ingredients 13
Steps:
- Mix together almond paste, sugar, ground almonds, and egg whites with hand or electric mixer. Keep mixture moist with a damp paper towel. Preheat oven to 350deg. Run dough through a grinder or press with a star shaped hole. Butter pans with a pastry brush and dust with ground Zwieback. Place dough on pans starting with center ring and work toward larger rings. Place pans on a cookie sheet and bake for 12 to 17 minutes "Do Not Over Cook" Makes approximately 2 cakes 18 rings each. Remove cake from pans very carefully and let cool. Decorate each ring with icing using a back and forth design. *ICING* Cut in half for 1 cake Place rings in suitable containers and freeze. Remove from freezer 3 days before serving. Place a raw peeled potato in each container as this will make the cake moist and chewy.
DANISH WEDDING TOWER (KRANSEKAGE)
Traditional wedding cake made with Odense marzipan or almond paste. For Birthday parties or other big gatherings, it is shaped as a cornucopia, and filled with chocolate. Contact me for further information. Make it early, and freeze without the icing before assembly, it gets even better that way. The bride and groom, gets the top ring, and the bridal figurine, and share it, then guest break pieces of, as it is passed from coffee-table to coffee-table. Prep time does not include resting time or icing or decorating time.
Provided by Benthe Danish
Categories Candy
Time 1h15m
Yield 1 tower, 8 serving(s)
Number Of Ingredients 7
Steps:
- Box of 25 flags on little sticks (1-1½ inch size).
- Platter size paper dollies.
- Using a stand mixer combine marzipan, sugar till it has formed on large ball. Add egg whites little by little.
- Test dough by rolling a small cigar-size ball and form as a ring, if the dough does not crack, you have enough egg white inches.
- The dough will be very dense and sticky.
- Place in refrigerator for at least 3-4 hours, or even better over night.
- Pre-heat oven at 400 degrees F or 200°C.
- Divide dough into 8 pieces or by weight
- 1 10g, 2 20g, 3 30g 4 40g etc.
- Rolling each into finger thick sticks.
- Making the first piece into 3.5 inches,
- Then the next into 5, inches,
- Then the next into 6.5, adding 1.5 inch in length for each piece.
- Make at least 8 pieces.
- Shape them into rings.
- Joining the ends with a little egg white or water.
- Press gently to pitch the middle of the ring a little, like roof tops pointing upwards.
- Place on floured or parchment papered baking sheets.
- Tip: I draw circles on the parchment papers back with a compass, and then place the rings on top side, where I can still see the circles, to make them as even a possible.
- Bake for 8-10 minutes till they are light brown on top.
- Leave to cool off completely, then.
- If freezing, wrap in freezer bags and place in freezer for up till 3 months.
- Defrost the day before intended use.
- Decorations:.
- Draw 24 small hearts, and 24 small wedding circles, or butterflies or other theme items (max. 1 inch in diameter) on the back of parchment paper with a medium to large marker.
- Turn paper over and.
- Melt chocolate in the micro-oven or in a double boiler.
- Fill into a decorator bag with a small fitting.
- Trace chosen patterns with the warm chocolate and let cool completely. Save a little chocolate for attaching the
- Icing:.
- Do icing several hours before you plan to assemble the tower.
- Combine powdered sugar and egg whites for the icing, and fill into a decorator bag or a Ziploc bag, using a very small whole to make a criss-cross pattern from outside edge to inside edge and back again,
- Start with the largest ring, creating the zigzag pattern continue in unbroken pattern all the way around the ring.
- hen do the next biggest ring, and while icing is still wet on the biggest one, place the slightly smaller ring on top. Icing will bind them together.
- Then keep going till you have a small tower.
- Icing takes about 40-60 minutes to harden.
- Melt 2/3 of the chocolate
- Pour into zip lock bag, and carefully cut the one corner, so a very small stream of chocolate comes out at the time.
- Make your chocolate designs on parchment paper or buy plain chocolate rings.
- Place one dollies on a serving platter.
- Place the largest ring on the dollies
- Place 3 small globs of chocolate on the bottom ring.
- Carefully place next biggest ring on top, and place 3 globs of chocolate on it.
- Placing the next biggest ring on top, continue till you have a tower.
- Heat the last chocolate.
- And place a small glob of chocolate on the bottom ring on the side.
- Attach chocolate designs (wedding rings or what you desire) by pressing gently into chocolate globs and holding for a second.
- Move up the rings placing your chocolate designs up the tower.
- Attach flags in between chocolate designs.
- And a bridal figure on top.
- Your wedding tower is ready.
- Enjoy.
- Reverse the tower and make a bassinet for a baby shower. See additional pictures.
Nutrition Facts : Calories 123.6, Sodium 0.7, Carbohydrate 31.6, Sugar 31
DANISH DREAM CAKE
This cake has been a favorite since 1965, when a girl won a baking competition in with her grandmother's secret family recipe.
Provided by Brontë Aurell
Yield Serves 10-12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Prepare a 9-inch springform or round cake pan, greased and lined with baking parchment.
- In the bowl of a stand mixer, whisk the eggs, granulated sugar and vanilla sugar on a high speed for a few minutes, until white and light. Meanwhile, in a separate bowl, sift the flour and baking powder together.
- Carefully fold the flour into the egg mixture. Mix the milk with the melted butter in a jug/pitcher and carefully pour into the batter, folding it in until incorporated. Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 35-40 minutes, or until almost done (try not to open the oven door for the first 20 minutes of the total baking time).
- To make the topping, put all the ingredients in a saucepan and gently melt together.
- Remove the cake from the oven and carefully spread the topping all over the cake. Return to the oven. Turn up the heat to 400°F and bake for a further 5 minutes.
- Leave cake to cool before eating, if you can (we are well aware it's hard to do that).
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