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5.0 from 9 votes

Kransekage Mummies

Kransekage Mummies are like marzipan in cake form - just divine!

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 12
Course: Dessert , Snacks
Cuisine: Danish

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

    Cup of Yum
  1. Preheat oven to 200°C.
  2. Line a baking tray with baking paper.
  3. Mix sieved icing sugar and ground almonds together thoroughly.
  4. Add enough of the egg white to form a firm dough.
  5. Transfer dough to a work surface dusted with icing sugar and divide into two halves.
  6. Roll half dough out (with your hands) into a 2cm diameter sausage shape and divide into 6 equal lengths. Repeat with the other half.
  7. 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.
  8. Bake on the lowest oven shelf for 10 minutes until just golden.
  9. Allow to cool for a few minutes before transferring to a cooling rack.
  10. Once cool, melt the chocolate in a bowl over a pan of hot water.
  11. Use a pastry brush to paint the chocolate on to the base of each mummy.
  12. Put the mummies chocolate side down onto a fresh sheet of baking parchment or leave to set bottom up.
  13. Next make the icing by mixing the egg white and 220g icing sugar.
  14. Pipe wide stripes in a zig zag to make a bandage effect on the mummies.
  15. Then using the remainder of the molten chocolate, pipe eyes on the mummies.
  16. Allow the mummies to set and then transfer to an airtight container.