To Make Homemade Marzipan

1. Blanch the almonds by placing them in boiling water for 1-2 minutes, then removing them to cool. Slip off the skins.
2. In a food processor, grind the blanched almonds until they become fine crumbs. Add the sugar and pulse until well combined.
3. Gradually add the egg white and pulse until the mixture forms a smooth dough. If it is too sticky, you can add a little more ground almonds or powdered sugar.
4. Once smooth, shape the marzipan into a log or ball. Wrap it in plastic wrap and refrigerate for about an hour to firm up.

To Make the Kransekage

1. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk the egg white and sugar until light and fluffy. Fold in the marzipan (homemade or store-bought) and beat until a smooth dough forms.
3. Roll the dough into a tube, then cut it into 12 equal pieces. Roll each piece into a small ball and place them on the prepared baking sheet.
4. Bake in the preheated oven for 6-8 minutes, or until they turn light golden. Remove from the oven and allow the cakes to cool completely on a wire rack.
5. Whisk together the icing sugar and water until smooth. Once the cakes have cooled, drizzle or pipe the frosting over each one.
6. Before the frosting sets, place a single fresh berry on top of each cake for garnish.
7. Allow the frosting to stiffen before serving.