Best 5 Copenhagen Crown Cake Recipes

DANISH KRINGLE

Steps:

• In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
• Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
• Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

ROYAL PRINCESS CROWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake in freezer 30 minutes before cutting to reduce crumbs.
• In large bowl, mix frosting with 7 drops pink food color and 3 drops purple food color. Reserve 1/4 cup of the frosting in small bowl.
• Place cake top side up on tray or cardboard. Place crown diagram on cake (template can be found under the Tips below); using serrated knife, cut crown shape from cake using diagram as a guide.
• Frost with thin layer of frosting to seal in crumbs. Freeze about 30 minutes to set frosting. Frost entire cake with remaining frosting.
• Place pink ball-shaped candies in horizontal row 1 inch from base of crown. Sprinkle some of the rock candy in the inch between ball-shaped candies and base of crown. Place remaining rock candy on points of crown. Sprinkle cake with pink decorator sugar crystals.
• Add 4 or 5 more drops purple food color to reserved 1/4 cup frosting. Place frosting in resealable food-storage plastic bag. Cut off small corner of bag. Pipe frosting to make desired number on cake. Store loosely covered at room temperature.

DANISH CHRISTMAS CAKE

Steps:

• Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in macaroons. Cut each cake horizontally in half. Place one bottom layer on a serving plate; spread with half of pudding mixture. Top with another cake layer; spread with jelly. Top with another cake; spread with remaining pudding mixture. Top with remaining cake., In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Frost top and sides of cake. Refrigerate until serving.

COFFEE CAKE CROWN

Steps:

• In the bowl of an electric mixer, stir together warm water, yeast, and a pinch of granulated sugar. Let stand until foamy, about 5 minutes. Meanwhile, heat 3/4 cup milk in a small saucepan until just steaming. Remove pan from heat. Add saffron; cover, and let steep 5 minutes.
• In a medium bowl, whisk together saffron-milk mixture, butter, eggs, remaining sugar, and salt. Add to yeast mixture. Using the dough-hook attachment, beat until combined, about 1 minute. With mixer on low speed, add flour, 1 cup at a time, until dough pulls away from side of bowl but is still slightly sticky (you may not need the fifth cup of flour). Add raisins, cherries, and zest. Mix until elastic and smooth, 7 to 8 minutes.
• Place dough in a large, lightly oiled bowl, and loosely cover with oiled plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour, or refrigerate overnight (let dough come to room temperature before proceeding).
• Preheat oven to 375 degrees, with rack in center. Punch down dough; divide into three equal pieces. Gently roll each into a rope, 18 to 20 inches long and about 1 1/2 inches thick. On a lightly floured work surface, lay ropes vertically in front of you. Working toward yourself, braid ropes; form into a circle, and pinch ends together to seal. Transfer to a parchment-lined baking sheet; loosely cover with lightly oiled plastic wrap; let rise 20 minutes.
• In a small bowl, whisk egg yolk and heavy cream. Brush dough with egg wash. Bake 15 minutes; reduce oven temperature to 350 degrees. Continue baking until golden brown, 15 to 20 minutes more. Transfer to a wire rack; let cool.
• When ready to serve, make icing: In a small bowl, stir together confectioners' sugar and remaining 2 tablespoons milk until smooth; drizzle over cake.

GERMAN FRANKFURT CROWN CAKE

Steps:

• To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes.
• Beat in egg yolks, one at a time.
• Mix in lemon rind and 2 tablespoons rum.
• Sift baking powder and flour together.
• Gently mix into butter mixture.
• Beat egg whites until stiff but not dry.
• Gently fold the beaten egg whites into the batter.
• Pour into a well-greased 10 inch tube pan.
• Bake in a preheated 325°F oven about 60 minutes, until cake tests done.
• Cool cake in the pan 10 minutes, then turn out on wire rack to cool completely.
• Slice cake crosswise into 3 layers.
• Pour about 2 tablespoons rum over EACH layer.
• For butter-cream filling, boil sugar and water to 238°F (soft ball stage).
• Beat egg yolks until very light and fluffy, 5 to 10 minutes.
• While still beating the egg yolks, add the sugar syrup in a THIN STREAM.
• Beat 5 minutes more, until very thick and doubled in bulk.
• Slowly beat in rum.
• Beat the butter in a small bowl until soft and light.
• Beat butter into the egg mixture a little at a time.
• Continue beating until thick.
• Chill until mixture can be spread.
• If mixture is too soft, beat in additional butter.
• While butter cream is cooling, spread 2 tablespoons butter thickly in a 9 x 13 inch baking pan for praline topping.
• Then, in a 1-quart saucepan boil sugar and water to 239°F (soft ball stage).
• Stir in almonds; cook until mixture reaches 310°F or until syrup caramelizes.
• Pour syrup into prepared baking pan.
• When cool, break up praline and grind it in a blender for a few seconds.
• Finally, heat jam with sugar and press through a strainer or sieve to make apricot glaze.
• To assemble cake, place bottom layer of cake on a cake plate and spread with half of the butter cream.
• Repeat with second layer.
• Place third layer on top.
• Spread tops and sides of cake with apricot glaze.
• Press praline powder into glaze.
• Any remaining butter cream can be used to decorate top of cake.