Paul Hollywoods Christmas Kransekake Recipes

PAUL HOLLYWOOD'S CHRISTMAS KRANSEKAKE

Steps:

• To make the dough, tip the ground almonds and icing sugar into a bowl, add the beaten egg whites and the almond extract and mix to a dough with your hands. Cover the bowl with clingfilm and chill for a minimum of 2 hours, preferably overnight, or freeze for 30 minutes.
• For the star, roll out the florist paste on a surface lightly dusted with cornflour to the thickness of a 2 pence piece. Make a template, then cut out 2 six-pointed stars each measuring 5cm across. Cut a 2mm channel from one of the points of each star into the middle of each star and leave to set.
• Heat the oven to 190°C/170°C fan/375°F/Gas 5. Line 3 baking sheets with non-stick baking paper. Cut the dough into 4 pieces. Roll each piece into a long rope about 2cm thick. Place the ground pistachios on a large baking sheet and gently roll the ropes in the pistachios to coat.
• Gently press the tops of the ropes with the heel of your hand to flatten them slightly--this will make it easier to form them into rings. Run an offset spatula under the ropes to loosen.
• Cut the dough into strips (these will become rings): The smallest strip should measure 8cm, the next 11cm, the next 14cm and so on. Continue in 3cm increments until you reach the largest strip, which should measure 41cm long.
• Shape the strips into rings and push the edges together to seal. Make sure the curved surface is on the outside of the rings. (The smaller rings are the hardest to make, so take your time shaping them.)
• Place the rings on the prepared baking sheets. Place a piece of parchment on top of the rings. Place an empty baking sheet on top of the parchment paper and press gently to flatten the tops of the rings. Remove the baking sheet and parchment paper and bake the rings for 10 to 12 minutes until lightly golden. Leave to cool completely.
• For the icing, whisk the egg whites in a large bowl until frothy. Gradually whisk in the icing sugar a spoonful at a time, until stiff, glossy peaks form when the whisk is removed.
• Once the rings have cooled, begin to build the tower. Spoon the icing into a piping bag fitted with a number 4 writing nozzle. Pipe a few dots of white icing onto the base of the largest ring and stick it to a large serving plate. Pipe the icing in a zig zag pattern around the ring. Repeat with the remaining rings, stacking them one on top of the other, from largest to smallest, piping a zig zag pattern on every ring.
• Once the stars are hard, interlink the 2 stars by sliding one channel into the other creating a 3 dimensional star.
• Top the kransekake with the star and dust with icing sugar before serving.

PAUL'S KRANSEKAKE

Steps:

• Place the ground almonds and icing sugar in a large electric mixer. Add the egg whites and almond extract and mix with a dough hook. This could be done by hand but is easier with a mixer due to the large quantities. Cover the bowl with cling film and chill in the fridge for a minimum of two hours, or preferably overnight.
• Preheat the oven to 200C/400G/Gas 6.
• Lightly brush the insides of the kransekake moulds with vegetable oil. Sprinkle a little semolina into each mould and tip the moulds to distribute the semolina evenly around the inside, shaking out any excess.
• Divide the chilled dough into six equal-sized pieces.
• Divide one of the pieces of dough into three different-sized pieces: one small, one medium and one large. Dust a work surface lightly with flour and roll each piece out into finger-width lengths that are long enough to wrap round the kransekake moulds.
• Fit the longest piece of dough inside the largest kransekake ring, pressing the ends together to seal. Do the same with the medium-sized and smallest pieces of dough. Repeat this process with the remaining five pieces of dough.
• Bake the kransekakes in the oven for 8-10 minutes, or until golden-brown, then remove from the oven and set aside to cool in their moulds until hardened. Transfer to a wire rack to cool completely.
• Meanwhile, for the icing, whisk the egg whites in a large bowl until frothy. Gradually whisk in the icing sugar a spoonful at a time, until stiff, glossy peaks form when the whisk is removed.
• Spoon half of the icing into a separate bowl and add the red food colouring. Whisk until the icing is bright red, then spoon the icing into a piping bag fitted with a small plain writing nozzle. Spoon the white icing into a separate piping bag fitted with a small plain writing nozzle.
• To assemble the kransekake, sort the cooked rings into size order.
• Pipe a few dots of white icing onto the base of the largest ring and stick it to a large serving plate.
• Pipe zig-zag patterns onto the largest ring using first the white, then the red icing, overlapping the two. Sprinkle with red, green and silver edible glitter.
• Place the second-largest ring on top of the largest ring and repeat the icing and decorating process.
• Continue to stack the rings in decreasing size order until you have a tower of 18 iced and glittery rings. Allow the icing to set (this will stick the rings to each other), then serve.