KRANSEKAGE RECIPES

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KRANSEKAKE RECIPE | MARTHA STEWART



Kransekake Recipe | Martha Stewart image

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     Cake Recipes

Total Time 3 hours

Prep Time 1 hours

Yield Makes 1 kransekake

Number Of Ingredients 8

8 ounces (2 cups) sliced blanched almonds
3 cups confectioners' sugar
1/2 teaspoon coarse salt
2 large egg whites
Unsalted butter, softened, for molds
1 pound confectioners' sugar
3 large egg whites or 5 tablespoons meringue powder mixed with 1/2 cup water
Paste or gel food coloring (optional)

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) RECIPE | ALLRECIPES



Kransekake (Norwegian Almond Ring Cake) Recipe | Allrecipes image

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    European    Scandinavian

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 1 18-ring cake

Number Of Ingredients 7

4?? cups sifted confectioners' sugar
2?½ cups finely ground blanched almonds
2?½ cups finely ground unblanched almonds
1 teaspoon baking powder
3 egg whites
1 cup sifted confectioners' sugar
½ teaspoon vanilla extract

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, CarbohydrateContent 33.4 g, FatContent 12.9 g, FiberContent 2.8 g, ProteinContent 6 g, SaturatedFatContent 1 g, SodiumContent 27.5 mg, SugarContent 28.2 g

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