Crack the eggs and separate the whites from the yolks. You only need the whites, but if you're not comfortable using raw eggs, you can substitute with approximately 70 grams of pasteurized egg whites. In a bowl, mix the egg whites and powdered sugar. Gradually add the marzipan (little by little) into the bowl and mix until smooth. There should be no lumps. Take 1/6 of the dough and place it in another bowl, then mix in the licorice powder. This is for the ruby-flødeboller. Place both doughs into separate piping bags with tips and pipe them onto a baking tray lined with parchment paper. You can make the bases any size you prefer, but ours were approximately 5 centimeters. Place the bases in a preheated oven at 190 degrees Celsius (374 degrees Fahrenheit) and bake them for about 10 minutes, until they are golden. Take the finished kransekagebunde out of the oven and set them aside to cool.  

Bring the 125 grams sugar, raspberry juice, and glucose syrup to a boil and let it reach 118 degrees Celsius (244 degrees Fahrenheit). Meanwhile, whisk the egg whites in your mixer until frothy. Add the 15 grams sugar to the egg whites and whisk until slightly stiff.

Once the sugar mixture reaches 118 degrees, slowly pour it in a thin stream into the bowl with the egg whites while continuing to whisk. Set the mixer to maximum speed and let it run until the foam becomes firm and glossy.

Then place the foam into a piping bag with a star tip and pipe onto the fully cooled kransekagebunde (the ones with licorice).

Temper the chocolate and cocoa butter in a bowl in the microwave. Pour it into a glass.

Dip the flødeboller into the chocolate one by one. Let the chocolate drip off the flødebolle before turning them over and setting them to dry. Decorate the flødeboller with wood sorrel before the chocolate hardens.

 

Bring the 125 grams sugar, water, and glucose syrup to a boil and let it reach 118 degrees Celsius (244 degrees Fahrenheit). Meanwhile, whisk the egg whites in your mixer until frothy. Add the 15 grams sugar to the egg whites and whisk until slightly stiff.

Once the sugar mixture reaches 118 degrees, slowly pour it in a thin stream into the bowl with the egg whites while continuing to whisk. Set the mixer to maximum speed and let it run until the foam becomes firm and glossy. Scrape the vanilla seeds from the vanilla pod and add them at the end.

Then place the foam into a piping bag with a star tip and pipe onto the fully cooled kransekagebunde.

Temper the chocolate and cocoa butter in a bowl in the microwave. Pour it into a glass.

Dip the flødeboller into the chocolate one by one. Let the chocolate drip off the flødebolle before turning them over and setting them to dry. Sprinkle half of the flødeboller with coconut before the chocolate hardens.

 

Bring the 125 grams sugar, lemon juice, and glucose syrup to a boil and let it reach 118 degrees Celsius (244 degrees Fahrenheit). Meanwhile, whisk the egg whites in your mixer until frothy. Add the 15 grams sugar to the egg whites and whisk until slightly stiff.

Once the sugar mixture reaches 118 degrees, slowly pour it in a thin stream into the bowl with the egg whites while continuing to whisk. Set the mixer to maximum speed and let it run until the foam becomes firm and glossy.

Then place the foam into a piping bag with a star tip and pipe onto the fully cooled kransekagebunde.

Temper the chocolate and cocoa butter in a bowl in the microwave. Pour it into a glass.

Dip the flødeboller into the chocolate one by one. Let the chocolate drip off the flødebolle before turning them over and setting them to dry.

 

Bring the 125 grams sugar, coffee, and glucose syrup to a boil and let it reach 118 degrees Celsius (244 degrees Fahrenheit). Meanwhile, whisk the egg whites in your mixer until frothy. Add the 15 grams sugar to the egg whites and whisk until slightly stiff.

Once the sugar mixture reaches 118 degrees, slowly pour it in a thin stream into the bowl with the egg whites while continuing to whisk. Set the mixer to maximum speed and let it run until the foam becomes firm and glossy.

Then place the foam into a piping bag with a star tip and pipe onto the fully cooled kransekagebunde.

Melt the nougat in the microwave and place it into a piping bag with a filling nozzle. Inject the nougat into the coffee foam from the top of the flødebolle.

Temper the chocolate and cocoa butter in a bowl in the microwave. Pour it into a glass.

Dip the flødeboller into the chocolate one by one. Let the chocolate drip off the flødebolle before turning them over and setting them to dry.

 

Bring the 125 grams sugar, water, and glucose syrup to a boil and let it reach 118 degrees Celsius (244 degrees Fahrenheit). Meanwhile, whisk the egg whites in your mixer until frothy. Add the 15 grams sugar to the egg whites and whisk until slightly stiff.

Once the sugar mixture reaches 118 degrees, slowly pour it in a thin stream into the bowl with the egg whites while continuing to whisk. Set the mixer to maximum speed and let it run until the foam becomes firm and glossy.

Fold the raspberry crumbles into the foam.

Then place the foam into a piping bag with a star tip and pipe onto the fully cooled kransekagebunde.

Temper the chocolate and cocoa butter in a bowl in the microwave. Pour it into a glass.

Dip the flødeboller into the chocolate one by one. Let the chocolate drip off the flødebolle before turning them over and setting them to dry. Optionally, you can brush the flødeboller with a bit of raspberry crumbles once the chocolate has hardened.