KRANSEKAKE
The kransekake, which translates to "wreath cake", is the signature cake of Norway and a showstopping confection that is made for special occasions. And as impressive as a tall tower made out of eighteen delicate cookie rings is, this sweet stunner is surprisingly straightforward to make. The naturally gluten-free dough is made from processing almonds until finely ground, then confectioners' sugar and egg whites are added to bind it together. After an overnight rest, the dough is rolled into ropes and fitted into specialty molds. Once baked, the rings are stacked sky-high and kept in place with royal icing, which pulls double duty as both glue and garnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Yield Makes 1 kransekake
Number Of Ingredients 8
Steps:
- Dough: Place almonds in a food processor and process to form fine crumbs, about 2 minutes. Add sugar and salt and process until well combined and powder-like, about 1 minute. Add egg whites and process until a dough forms (it will have the texture of cookie dough). Wrap tightly in plastic wrap and refrigerate overnight.
- Preheat oven to 300°F with oven rack in the middle. Brush a set of 6 kransekake molds with butter. Divide dough in half. Working with one half of dough at a time, cut into small portions and roll into ropes that are slightly thicker than the diameter of a pencil (about 3/8-inch-to-1/2-inch thick). Fit ropes into rings of 3 molds, trimming to fit. Place molds on an unrimmed baking sheet and bake until puffed and lightly golden brown, about 30 minutes.
- Transfer molds to a wire rack and let cool completely on baking sheet. Repeat shaping and baking process with remaining half of dough and remaining 3 molds. Carefully remove rings from molds.
- Royal Icing: In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and egg whites. Mix on medium-high speed until combined and thickened, about 8 minutes. If decorating with more than one color, divide icing into batches. Using the end of a toothpick, add food coloring until the desired shade is achieved.
- To Assemble: Sort rings in order of size. Fill a piping bag with icing and pipe a few dots onto the base of the largest ring and adhere to a cake plate. Pipe icing onto the base of next largest ring, and stack on top of the first ring. Repeat process, continuing to stack rings in decreasing size to form a tower of 18 rings. Decorate as desired. Allow icing to set before serving.
KRANSEKAKE (NORWEGIAN ALMOND RING CAKE)
This is the recipe for a traditional Norwegian almond ring cake, which is often served for weddings and special events like Christmas and birthdays.
Provided by cam1988
Categories World Cuisine Recipes European Scandinavian
Time 50m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 sheets with parchment paper.
- Combine confectioners' sugar, ground almonds, and baking powder in a large bowl. Add unbeaten egg whites one at a time, mixing until a firm dough forms. Knead dough for 2 minutes until it holds together and doesn't fall apart easily.
- Roll dough into 18 ropes the thickness of your index finger, each rope a little longer than the next. Shape each rope into a ring. Arrange rings on the baking sheets.
- Bake in the preheated oven until golden brown, about 10 minutes. Watch smaller circles carefully, as they may finish baking before the larger ones. Remove from the oven and let cool.
- Mix confectioners' sugar and vanilla extract together to make icing. Pour icing into a piping bag fitted with a small tip.
- Place a doily on a serving plate. Pipe a ring of icing as large as the largest cake ring. Place the largest cake ring on the icing. Pipe icing in a zig-zag pattern over the ring. Stack remaining cake rings on top, from largest to smallest, piping icing between each ring.
Nutrition Facts : Calories 262 calories, Carbohydrate 33.4 g, Fat 12.9 g, Fiber 2.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 27.5 mg, Sugar 28.2 g
NORWEGIAN WREATH CAKE
This wreath cake is called a kransekake. It's a Norwegian and Danish cake that you have at big celebrations like weddings, Christmas and Syttende Mai (Norwegian Constitution Day). I made my first one for Chrismukkah last year and the reaction was insane-people loved it and it looked so impressive but [whispers] it's actually easy to make.
Provided by Molly Yeh
Categories dessert
Time 5h
Yield makes 1 large kransekake
Number Of Ingredients 9
Steps:
- Whisk together the almond meal, powdered sugar and salt in a large bowl. Add the egg whites, almond extract and orange blossom water or rosewater, if using, and stir with a spatula to combine. At first it will seem like there is not enough liquid to hold everything together, but just keep on mixing and it will eventually form a dough. Pat the dough into 2 discs, then wrap in plastic wrap and refrigerate for 2 hours or up to overnight.
- Preheat the oven to 400 degrees F and position two racks in the center of the oven. Use your hands to grease the kransekake molds liberally with butter or coconut oil, then set aside. (I prefer to set the molds on large baking sheets so that they're easier to move around.)
- Working with one dough disc at a time, chop off a piece of dough and roll it into a rope that's a generous 1/2-inch thick (or, if you're pulling your kitchen ruler out, just go with 5/8-inch thick), dusting with additional almond flour if the dough is sticky. Coil the rope into the molds, then pinch off any excess dough and pinch the ends to seal them together. Continue the process, re-rolling scraps as needed, until all of the molds are filled. Don't worry about overworking the dough!
- Bake until golden; begin checking for doneness at 9 minutes. You'll likely need to bake these layers in batches, which is totally fine; just keep any dough that you're not working with covered and in the refrigerator.
- Let the rings cool in the pans, then carefully pop them out (a small offset spatula or butter knife will help) and transfer to a baking sheet or wire rack.
- Stack the rings up using dots of the royal icing as "glue" (I do dots at 12 o'clock, 3 o'clock, 6 o'clock and 9 o'clock). Decorate with sprinkles. Let the icing dry, 30 minutes to 1 hour, then decorate with paper chains, flags or other decor as desired. This is good for at least a few days uncovered at room temperature, so feel free to make it in advance!
KRANSEKAKE
Kransekake is a show-stopping Scandinavian celebration dessert that literally means 'wreath cake.' The tower of ring-shaped cookies whimsically decorated with royal icing is worthy of being the center of any celebration.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 15 to 20 servings
Number Of Ingredients 8
Steps:
- Arrange a rack in the lower third of the oven and preheat to 300 degrees F.
- Add the almond flour and 1 pound of the confectioners' sugar to a food processor. Pulse about 10 times to combine. Add the egg whites and vanilla extract. Run the processor for about 20 seconds until the dough forms into a ball; it will be slightly sticky. Remove the dough from the food processor and form it into a disc. Tightly cover with plastic wrap and let it rest at room temperature for 20 minutes.
- Spray the kransekake molds with nonstick spray and sprinkle with semolina, tapping off any excess.
- Working with a quarter of the dough at a time, roll it out into a rope long enough to wrap into each mold. The width should be even and no thicker than 1/2 inch. (Keep the unused dough covered with plastic wrap.) Repeat the process until all the molds are filled. Transfer the molds to 2 baking sheets.
- Bake until lightly golden, about 20 minutes, rotating halfway through. Remove from the oven and allow to cool for 10 minutes in the molds. Carefully remove each ring from the molds onto cooling racks for 10 minutes.
- To make the royal icing, add the remaining 1/2 pound confectioners' sugar, meringue powder and 4 tablespoons water to the bowl of a stand mixer fitted with a whisk attachment. Whisk until stiff peaks form. If desired, stir a few drops of food coloring into the icing with a rubber spatula. Put the royal icing into a piping bag fitted with a small round tip. Pipe icing onto each ring and stack them, largest to smallest. Dust with confectioners' sugar right before serving.
KRANSEKAKE (18-LAYER NORWEGIAN WEDDING CAKE)
Few ingredients with very helpful directions to aid you in making this. You will need graduated ring pans and a cookie press. This is a family recipe from the Petzenhausers from Lake City. Their 18 year old daughter won a blue ribbon at the 2008 Iowa State Fair for this recipe.
Provided by Charlotte J
Categories Low Cholesterol
Time 45m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Mix almond meal and powdered sugar until there are no lumps.
- In a separate bowl, beat egg whites until stiff. (A stand mixer works best for this.).
- Whites should stand straight in a peak when you lift out the beater.
- Reserve 2/3 cup of the egg whites, and mix remaining egg whites into almond flour/powdered sugar mixture with a wooden spoon or with your fingers.
- The dough will be thick and should have the texture of cookie dough.
- Place the dough into a cookie press.
- Using a star-shaped disk, press the dough into kransekake rings that have been greased and coated with bread crumbs or white corn meal.
- Test one ring by baking at 325 degrees for 15 minutes.
- If this sample has tunnels, you may need to add a little more powdered sugar.
- If the dough doesn't rise, you may need to add a little more of the egg white.
- Do not over bake.
- After baking all the cake rings, cool to nearly cold before removing the cake from the rings.
- The cake should be only be slightly brown on the tips of the dough.
- After baking all the cake rings, cool to nearly cold before removing the cake from the rings.
- Use a thin knife to start lifting each ring out gently.
- If a ring breaks, save it and serve it in little pieces around the bottom of the cake.
- You can either stack the rings into a cone shape and lightly drizzle icing in a scallop pattern or v-pattern around each ring, or you can drizzle the rings with icing first and then stack them into a cone.
- If you would like to freeze the kransekake, fill empty ice cream buckets with the unfrosted rings layered between sheets of waxed paper.
- Icing:.
- Mix powered sugar with a little melted butter.
Nutrition Facts : Calories 4209.9, Fat 230.5, SaturatedFat 17.7, Sodium 227.6, Carbohydrate 479, Fiber 53.6, Sugar 404.6, Protein 110.9
SCANDIA KRANSEKAKE/KRANSAKAKE
This makes delicious almond cakes or bars. There are special graduated ring pans made for this cake, or you can use a cookie cutter gun to form shapes. Use icing from powdered sugar and corn syrup.
Provided by j-jitterbug
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Break almond paste into small pieces.
- Mix in well 3/4 cup of sugar.
- Add unbeaten egg whites, mix.
- Add rest of sugar, mix.
- Grease rings and flour heavily.
- Bake at 325 for 13-15 minutes.
Nutrition Facts : Calories 422.1, Fat 18.9, SaturatedFat 1.8, Sodium 22.8, Carbohydrate 59.5, Fiber 3.3, Sugar 51.2, Protein 7.2
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KRANSEKAKE - THE SIMPLE, SWEET LIFE
From thesimple-sweetlife.com
5/5 (1)Total Time 40 minsCategory DessertCalories 237 per serving
- Stir together the almond flour and powdered sugar. Add the egg whites and beat until dough clumps together.
- Gently press the dough into the ring, trimming the ends so that they just overlap. Gently press together to seal.
PAUL'S KRANSEKAKE RECIPE | PBS FOOD
From pbs.org
- Tip the ground almonds and icing sugar into a large bowl. Add the egg whites and almond extract and mix to a dough with your hands. Cover the bowl with cling film and chill for a minimum of 2 hours but preferably overnight.
- Lightly oil the kransekake moulds and sprinkle with semolina, shake off the excess semolina. Preheat the oven to 375F. Divide the dough into 6 pieces. Divide each of the 6 pieces into 3 pieces of increasing size, one small, one medium and one large.
- Repeat with the remaining pieces of dough until you have 6 moulds each containing 3 circles of dough. Bake for 10 mins, until golden. Remove from the oven and leave to cool on the metal moulds until hardened then transfer to a wire rack to cool completely.
- For the icing, whisk the egg whites in a large bowl until frothy. Add the icing sugar to the egg whites, a spoonful at a time, and fold in. Beat the icing until it is very stiff and white and stands up in peaks.
- To assemble the Kransekake, sort the cooked rings into sizes. Pipe a few dots of white icing onto the base of the largest ring and stick it the centre of a serving plate.
- Place the next size ring (working from the biggest ring to the smallest ring) on top of the iced ring, (The piped icing will help it stay in place.) Pipe red and white icing around the ring in a zig zag pattern and sprinkle with glitter.
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