Kransekake is easily found for purchase during the Christmas holidays. Once the almond flour is ready, place it in a large saucepan and stir in the egg whites and almond extract. Blanche the almonds until the nuts rise to the surface and the skins loosen, or about 3 minutes. Place into a pastry bag with a small tip or in a plastic freezer bag with the end snipped off. The frosting, while decorative, also serves as the glue that will hold the cake together. Continue stacking rings and drizzling with icing until all rings are stacked. Kransekake (literally translated as “wreath cake”) is an almond-based cake used in Norway for special occasions. The kransekake is everything you love about playdoh, cookies, and cakes – all rolled up into one stunning cake. Only when there are no more broken pieces do you have to start demolishing the tower, and even then I start with the bottom Kransekake rings leaving the top intact. Butter and dust six kransekake forms with potato starch flour. Which European country will inspire your culinary journey tonight? Made of several rings placed on top of each other and set in place with icing, a traditional Kransekake should have at least 18 rings, whereas more celebratory cakes can have plenty more layers. I wouldn’t recommend a plastic cookie press – the stress may crack it; it would be better to roll out the dough by hand. You can buy molds that makes it really easy or create the circles freehand. I’ve only made it a week before a wedding or special event. Store in a tightly sealed container with a slice of apple or bread next to it in order to maximize this cake's unique soft-yet-chewy texture. Watch carefully, as they will burn quickly if unattended. Get our cookbook, free, when you sign up for our newsletter. If you can't find the forms, there's the option of hand-shaping the rings. While it’s possible to see a Disclaimer: The links below may be affiliate links. Those sound yummy! Make one yourself with this easy recipe from A Simple Homestead. Well that looks and sounds delicious! The Kransekake (which translates to wreathe cake) is often served for weddings in giant portions, or at birthdays and baby showers in smaller portions. For dark or non-stick pans, lower temperature to 300°F. The ring tower can also be built in reversed order, with larger rings placed upon smaller ones, to form edible baskets. Kransekake, Norway's justly famous almond ring cake, is easy to prepare and not as frightening to assemble as it looks. To prepare rings, generously grease the pans and then sprinkle with bread crumbs or uncooked Cream of Wheat. (Note: this will not work with a pastry bag – the dough is too stiff). To remove from pans, carefully insert tip of sharp knife under baked dough ring in several places, lifting gently. While the rings cool off, mix together the confectioners' sugar, egg whites, almond extract, and lemon juice to make a thick frosting. Spoon Royal icing into bag. Alternatively, if you don't have kransekake forms, shape each of the 18 lengths into a ring form and place them on a parchment or Silpat-lined baking sheet. © Copyright 2019 A Simple Homestead. Or countertop? ), The Spruce Eats uses cookies to provide you with a great user experience. […] This almond flavoured cake tower is loved in Norwegian celebrations. Fridge? Hello, I am writing to ask for suggestions on how to make a kransekake, which was baked longer than necessary, and then left to dry in the open air for a few days during which time it became so hard that I dared not serve it for fear of someone breaking a tooth when trying to bite into a ring of cooked almond dough. The dough “grows” a bit in the oven, which is why you don’t want to overfill the Kransekake rings. Drain and rinse the almonds in cold water, then remove the skins by rubbing them between two clean kitchen towels. Optional: Edible flowers, flags, or ribbons. Isn’t it great when we invent a better way to do something? Let cool in pans. Why? Alternatively, use a stand mixer sausage stuffer to create the long strips. Kransekake, "Wreath" or "Ring Cake," is the signature cake of Scandinavia, earning a stellar place at weddings, birthdays, graduations, and holiday banquet tables. I do remember this happening to my mother sometimes and her solution was to first wrap the cake with very fresh slices of (store made) white bread, and then over-wrap the cake with plastic wrap to let it rest while the bread released its moisture into the almond rings thus making them chewable once again. How far in advance of a special occasion can this be made. Each time we make this cake we discover a few tricks. Kransekake is a traditional Nordic dessert consisting of a number of concentric cake rings which are usually shaped into a large cone or a tower. I’m sorry to hear that your kransekake dried out too much. 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