ROYAL WEDDING IN KAKAO BY K

In Kakao by K we will have wedding cake and bubbly on Friday the 29th to celebrate Kate and Will so pop in to celebrate with us.

We will be opening at 2pm.

If you are in London on the day we recommend you booking a table at the Danish Restaurant Madsen for a Nodic twist to the day.

Here you will be served complimentary champagne and “kransekage"/marzipan biscuit for all diners AND the chance to win a traditional Danish wedding cake : a 22-ring high “Kransekage-tårn"/marzipan biscuit tower from their Danish Head chef, Esben.

All you have to do is reserve a table, have lunch or dinner at Madsen, enjoy your glass of champagne and “kransekage” and you’ll be participating in winning the tower of marzipan biscuit. They will draw the winner by the end of the day.

Here is a recepie for Kransekage from Trina Hahnemanns' cookbook "The Scandinavian Cookbook".

Kransekage - makes 24 biscuits
100g almonds
200g caster sugar
2 egg whites
500g homemade marzipan (see below)
200g dark chocolate
Homemade marzipan
500g blanched almonds
100g icing sugar, plus extra for kneading
50ml water

Whizz the almonds in a food processor and keep whizzing until they become a paste. Add the icing sugar, whizz again, then add the water and whizz again.
Take the marzipan out of the food processor and kneed it on a work surface dusted with icing sugar. The paste can be kept up to 2 weeks in he refrigerator.
Stir the almonds and sugar together in a food processor until finely mixed together. Add the egg and whizz until the mixture is smooth. Make sure the mixture does not get too.
Grate the marzipan and then blend it into the almond mixture. Put the mixture in a bowl when finished, cover it with and leave in the refrigerator until the next day.
Shape the mixture into 24 rectangular cakes about 2 cm wide an 6 cm.
Preheat the oven to 190°C. Place the cakes on a baking tray with baking paper and bake for 15-18 minutes. When done, leave to cool.
Melt the chocolate and then dip the bottom of each almond cake in the chocolate and leave to set on some baking paper.
Best enjoyed with a cup of coffee or tea!