To Make Homemade Marzipan

Blanch the almonds by placing them in boiling water for 1-2 minutes, then removing them to cool. Slip off the skins.

In a food processor, grind the blanched almonds until they become fine crumbs. Add the sugar and pulse until well combined.

Gradually add the egg white and pulse until the mixture forms a smooth dough. If it’s too sticky, you can add a little more ground almonds or powdered sugar.

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:

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.

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.

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.

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.

Whisk together the icing sugar and water until smooth. Once the cakes have cooled, drizzle or pipe the frosting over each one.

Before the frosting sets, place a single fresh berry on top of each cake for garnish.

Allow the frosting to stiffen before serving.