Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, norwegian kransekake🇳🇴 “wreath cake”. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Kransekake (literally translated as "wreath cake") is an almond-based cake used in Norway for special occasions. I had never heard of kransekake before my aunt joined the family some many years ago. She used to make them for weddings and anniversaries.
Norwegian Kransekake🇳🇴 “Wreath Cake” is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Norwegian Kransekake🇳🇴 “Wreath Cake” is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have norwegian kransekake🇳🇴 “wreath cake” using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Norwegian Kransekake🇳🇴 “Wreath Cake”:
- Make ready ✨Ring Cake ✨
- Prepare 500 g Ground Almond
- Get 500 g Icing Sugar (shifted)
- Prepare 3 Tbsp White Flour
- Get 3 Egg whites (beaten)
- Take 1 Tsp Vanilla Extract
- Make ready ✨Icing✨
- Make ready 300 g Icing Sugar (shifted)
- Get 2 Egg whites (beaten)
Kransekage - marzipan wreath cake - ring cake. A recipe for a classic Danish kransekage. Find recipes and inspiration @ danishthings.com. The Norwegian version tastes good - like a nice almond cake and it is darker and denser than the Danish version.
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.
Even if we make it in "exactly the same way" each time we bake it, the results may vary from absolute perfection to complete failure. Kransekake, a towering stack of cookie rings decorated whimsically with royal icing, comes to us from Denmark and Norway. Also known as tårnkake (tower cake) and kransekage (wreath cake), this wonder is traditionally made for special occasions like weddings, anniversaries, and the winter holidays. Kransekake, or "wreath cake," is the signature cake of Norway, earning a place of pride at weddings, birthdays, graduations, and on holiday banquet tables. Traditionally made from almonds, confectioner's sugar, and egg whites, it is a splendid flourless, gluten-free alternative to standard celebratory cakes.
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