How to Cook Ultimate Norwegian Kransekake🇳🇴 “Wreath Cake”

Hello everybody, welcome to my recipe site. Today I will show you how to prepare a special dish, Norwegian Kransekake🇳🇴 “Wreath Cake”. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Norwegian Kransekake🇳🇴 “Wreath Cake” Recipe. 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.

You can have Norwegian Kransekake🇳🇴 “Wreath Cake” using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Norwegian Kransekake🇳🇴 “Wreath Cake”

1. It’s of ✨Ring Cake ✨.
2. You need 500 g of Ground Almond.
3. Make ready 500 g of Icing Sugar (shifted).
4. Make ready 3 Tbsp of White Flour.
5. Make ready 3 of Egg whites (beaten).
6. Make ready 1 Tsp of Vanilla Extract.
7. Prepare of ✨Icing✨.
8. Prepare 300 g of Icing Sugar (shifted).
9. Take 2 of Egg whites (beaten).

Kransekake, a.k.a. wreath cake, is to Scandinavia what candy canes are to America: an edible symbol of Christmas.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.Kransekake ("wreath cake") is made of concentric rings of almond confection drizzled with frosting.

Norwegian Kransekake🇳🇴 “Wreath Cake” step by step

1. 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..
2. 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..
3. 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..
4. 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!😉.
5. Note: Kransekake can be stored frozen for a up to a month..

It's more like a cookie than a cake and is baked in concentric rings and layered to form a pyramid.The structure is held together by royal icing.I had never heard of kransekake before my aunt joined the family some many years.

The rings are firm to the touch, but delightfully soft and chewy.They are popular in Norway and Denmark as the crowning dessert for special occasions such as weddings, baptisms, and holidays like Syttende Mai.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.The kransekake, which translates to "wreath cake", is the signature cake of Norway and a showstopping confection that is made for special occasions.