Kransekage Mummies
User Reviews
5.0
9 reviews
Excellent
Kransekage Mummies
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Kransekage Mummies are like marzipan in cake form - just divine!
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Ingredients
- 200 g ground almonds
- 200 g icing sugar
- 1 ½ medium egg whites approx
Base
- 100 g plain Chocolate
Icing
- 220 g icing sugar
- 1 egg white
Instructions
- Preheat oven to 200°C.
- Line a baking tray with baking paper.
- Mix sieved icing sugar and ground almonds together thoroughly.
- Add enough of the egg white to form a firm dough.
- Transfer dough to a work surface dusted with icing sugar and divide into two halves.
- Roll half dough out (with your hands) into a 2cm diameter sausage shape and divide into 6 equal lengths. Repeat with the other half.
- Place the dough sections on the paper lined baking tray and flatten, rounding off the ends and pinching in one end to form a head shape with your hands.
- Bake on the lowest oven shelf for 10 minutes until just golden.
- Allow to cool for a few minutes before transferring to a cooling rack.
- Once cool, melt the chocolate in a bowl over a pan of hot water.
- Use a pastry brush to paint the chocolate on to the base of each mummy.
- Put the mummies chocolate side down onto a fresh sheet of baking parchment or leave to set bottom up.
- Next make the icing by mixing the egg white and 220g icing sugar.
- Pipe wide stripes in a zig zag to make a bandage effect on the mummies.
- Then using the remainder of the molten chocolate, pipe eyes on the mummies.
- Allow the mummies to set and then transfer to an airtight container.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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