Seven Types of Christmas Cakes: “Berlinerkranser”

BerlinerkranserChristmas is just around the corner, and expectations are exceeding. Below follows the final cake in the series Seven Types of Christmas Cakes: “Berlinerkranser”. These cookies are nice Christmas gifts for your beloved ones.



2 hardboiled egg yolks

2 raw egg yolks

0,5 cups sugar (125 grams)

1 cup butter (room temperature) (250 grams)

1.2 cups flour (300 grams)

Glaze and sprinkle

1 egg white

0.4 cups pearl sugar (1 deciliter)



Boil two eggs for eight minutes until they are hard boiled. Remove the yolks and mix them with the raw egg yolks. Add sugar and whisk well.

Mix alternately butter and flour (Note: The butter should not be melted). Place the dough cool for a few hours.

Preheat oven to 180 ° C (356 Fahrenheit).

Take out a baking sheet and cover with parchment paper. Roll the dough out into thin sausages, ca. 10 centimeters. long. If the dough is too firm, you can add a small tablespoon of water or milk so the cookies do not crack so easily. Form them into wreaths with the ends crossed.

Place the wreaths on the baking sheet. Brush with lightly beaten egg white and sprinkle with pearl sugar. Bake the cookies for about 10 minutes until light yellow. Cool on wire rack. Store the cookies in an airtight box.



Text by: Anette Broteng Christiansen, ThorNews

Recipe and photo: Tine

Categories: Culinary Surprises, Culture, History, Recipes, Traditional Food

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