Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, norwegian kransekake🇳🇴 “wreath cake”. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore. The kransekage (literally wreath cake) is a traditional Danish (kransekage) and Norwegian (kransekake/tårnkake (tower cake)) confection, usually eaten on special occasions such as weddings. Kransekake (literally translated as "wreath cake") is an almond-based cake used in Norway for special.
Norwegian Kransekake🇳🇴 “Wreath Cake” is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Norwegian Kransekake🇳🇴 “Wreath Cake” is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook norwegian kransekake🇳🇴 “wreath cake” using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Norwegian Kransekake🇳🇴 “Wreath Cake”:
- Prepare ✨Ring Cake ✨
- Make ready 500 g Ground Almond
- Prepare 500 g Icing Sugar (shifted)
- Get 3 Tbsp White Flour
- Make ready 3 Egg whites (beaten)
- Get 1 Tsp Vanilla Extract
- Take ✨Icing✨
- Get 300 g Icing Sugar (shifted)
- Get 2 Egg whites (beaten)
Only these iced cakes -made with almond flour, sugar and eggs—taste far better. Only these iced cakes -made with almond flour, sugar and eggs—taste far better. 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.
Instructions to make Norwegian Kransekake🇳🇴 “Wreath Cake”:
- Preheat your oven to 410° F(210°C). In the stand mixer, place the egg whites, icing sugar and vanilla extract then start mixing it on low to medium speed until throughly combined. The dough must be firm but not dry and feel just a little sticky but not sticky enough that it sticks onto your fingers. Shape the dough into a ball. Cover it with plastic wrap and place it in the refrigerator overnight.
- Grease the ring moulds with some melted butter and sprinkle some flour on them. The moulds should only be covered with a thin layer of flour. You can use a meat grinder or roll the dough into rolls the width of your finger and sit them in the mould.
- Roll the dough and combine the ends of the dough together to make the rings. Repeat with the remaining pieces of dough until you have 6 moulds each containing 3 circles of dough. While you are doing that, keep the dough covered with kitchen towel so that it does not dry out. Put the moulds on a baking tray and bake it in the oven for 10-12 minutes until golden brown. Remove it from the oven and leave it to cool on the moulds until they get hard. Then transfer to a wire rack to cool completely.
- For the icing, mix egg whites and icing sugar until it has a smooth consistency. Once the rings have cooled, organize the Kransekake by ring sizes to build the tower and pipe the icing onto the rings into thin, zig-zag like patterns. Repeat with the remaining rings until your tower is complete. Enjoy!😉
- Note: Kransekake can be stored frozen for a up to a month.
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. Although its origins can be traced back to Denmark , this cake seems to be identified more with Norway these days. It's quite normal to see little Norwegian flags dotting the sides, along with small crackers at its base if used as a Christmas cake.
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