Danish christmas treats // “Konfekt” cake, dessert balls and stuffed chocolate covered dates
Sponsored. This post is made in collaboration with Odense Marcipan.
I hope you lovelies are as excited for christmas as I am because I have so many christmas posts and recipes lined up for you! One of the first ones I want to share are for some traditional danish christmas treats called “konfekt”, I think the closest english word for it would be confections? My danish readers definitely knows what these delicious treats are, as konfekt is pretty much a stable in danish homes during christmas. It is most commonly made with marzipan, nougat, chocolate, nuts and maybe dried fruit, but I have seen many different twists to it and I think everyone has their own favorite way of making it. I must admit that personally I kinda prefer to stick to the basics, I have made 3 different kinds of konfekt to share with you and I have only used the more traditional ingredients mentioned above, however, I couldn’t help but make some little tweaks to make these treats even more special! My favourite is probably the konfekt cake, it looks so cute and it’s beyond delicious with all its yummy layers! The konfekt dessert balls are so pretty as well though and stuffed dates are too delicious, haha you really have to give all of these a try!
To make this post I have teamed up with Odense Marcipan, my favourite brand when it comes to making konfekt and actually the only brand I remember using since I was a kid. While I have been making konfekt with my family every christmas since I was little, then I have only ever tried making it with the more traditional ingredients as I mentioned above and to be honest I didn’t even know of all the options that are available until I started working on this post. I looked though Odense Marcipan’s webshop and was surprised at the very large selection of marcipans, nougats, chocolates and all things dessert and baking related that are available. I mean I need to try their berry marzipan asap (you know how much I love berries!!) and all the pastel coloured marzipans are too cute, perfect for making girly treats! So a little tip from me to you, if you have not yet bought the ingredients for your christmas konfekt and treats, then make sure to check their webshop, because they have a much larger selection of products than the stores – most of them I didn’t even know existed since I haven’t seen them in any stores!
I hope you’ll love my little christmas treats, you can find the recipes and how to’s below, let me know which one is your favourite! You can find a lot more of delicious looking recipes created with Odence Marcipan’s products right here!
What are your favourite christmas treats? And if you’re not danish, do you have some traditional christmas treats in your country? I know I have a lot of international readers and I would love to learn what you enjoy for christmas in your part of the world <3
Konfekt dessert balls
How cute are these little dessert balls?! :D I think they are absolutely perfect for the upcoming christmas festivities! I made 3 different kinds and topped them with 3 different toppings to make them look even more festive!
The first batch I made is filled with marcipan, nougat and almonds (I just rolled marzipan and nougat around an almond) and then covered with dark 70% chocolate and topped with freeze-dried raspberry, chopped pistachios and crushed candy canes.
The second batch is filled with liquorice marzipan (I felt a little adventurous with this one, I have never tried making treats with liquorice marzipan before), almonds and then covered with white chocolate and topped with freeze-dried raspberry, chopped pistachios and crushed candy canes.
With the third batch I kept it super simple and filled the dessert balls with marzipan and sliced toasted hazelnuts, covered it with milk chocolate and topped it with freeze-dried raspberry, chopped pistachios and crushed candy canes. So simple, but so good!
To make these delicious stuffed dates all you need are some dates (my favourite are medjools, but I sadly wasn’t able to find any), marzipan, nougat, almonds and chocolate. I used Odense Marcipan soft nougat, grov marzipan (I love the texture of this one, it is more coarse than their origin marzipan, which were perfect for these little treats), their dark 70% chocolate and their milk chocolate, so delish!
Simply remove the stones from the dates and stuff them with marzipan, nougat and almonds, squeeze the dates back together and dip them in melted chocolate (I melted it in a water bath). You can add your toppings of choice as well, I kept it super simple with a little raw cacao powder. Let the chocolate set and they are ready to be served, enjoy!
Konfekt layer cake
3 x 50 gram marzipan – I used this one
90 gram nougat – I used this one
2 large handfuls toasted and sliced hazelnuts*
30 gram dark 70% chocolate – I used this one
1 tablespoon coconut oil, melted
Almonds for decoration – optional
*I bought them like this, but you can easily toast them in the oven yourself at 150 c // 300 f for about 10-15 minutes. Let them cool before you slice/chop them.
Find the directions below.
- Start by rolling out the marzipan with a rolling pin and use a round cookie cutter (see step 4 for a little tip to make assembling the cake easier) to make 3 round marzipan layers for the cake. I used one that is 9 cm. in diameter. The measurements (45 gram) above are for each marzipan layer, but it isn’t too important just adjust the size of the layers and the amounts of marzipan to your desire.
- Melt the nougat in a water bath, add the toasted hazelnut slices and mix everything well together.
- Melt the dark chocolate in a water bath as well.
- Start assembling the cake by adding the first marzipan layer to a springfrom cake tin in the same size as your marzipan circles – I actually used my cake tin as a cookie cutter to make sure that they would fit. Then add half the nougat/hazelnut mixture onto the first marzipan layer. Add another marzipan layer and pour the melted dark chocolate onto it. Put it in the fridge for the dark chocolate to set before you add the rest of the nougat/hazelnut mixture. Finish the assembling of the cake by adding the last marzipan layer (I used a heart shaped cookie cutter to make the heart shaped hole) and decorate it as you like. Put it in the fridge for at least 30 minutes before serving to allow the nougat to set. Enjoy!