Talk:Kransekake
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[edit] Rename?
This cake looks an awful lot like the Danish "kransekage" and Swedish "Kransekaka". If all of Scandinavia knows the same dish, it might be an idea to move the article to "marzipan ring cake" to avoid creating duplicate articles. "Marzipan ring cake" is just a suggestion, but it seems to be the most common translation for the Danish cake. Thoughts? Valentinian (talk) / (contribs) 22:04, 15 November 2006 (UTC)
- If the dishes are slight variations on the same theme, then moving them all to a single page would probably be a good idea. But, to the best of my knowledge, "Marzipan ring cake" is almost never used to describe the thing; rather, the word kransekake/kransekaka/kransekage is used. Ourai т с 23:15, 15 November 2006 (UTC)
- WP naming conventions support Ourai: "...unless the native form is more commonly recognized by readers than the English form." I believe this is one such case. 72.15.32.39 21:13, 23 November 2006 (UTC)
[edit] Serving
Could someone add something about how the cake is served? I am very curious. {unsigned|69.210.96.177|18:51, November 23, 2006}}
- It's served like a normal cake, I believe, except with a bigger, badder, pointier knife because the rings are more dense. No special treatment. Ourai т с 02:02, 24 November 2006 (UTC)
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- Knives aren't normally used serving the Danish version of the cake. You begin at the top and break rings off the finished cake, one or a few at the time, which is very easy since the rings are "glued" together using chocolate. Each person takes either a whole (smaller) ring or around a quarter or half of a bigger ring. It is eaten using fingers only, and on New Year's Eve, many people literally approach the strike of 12 with a glass of champagne in one hand and a piece of kransekage in the other. Valentinian T / C 19:43, 27 February 2007 (UTC)
