Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, norwegian kransekake🇳🇴 “wreath cake”. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Norwegian Kransekake🇳🇴 “Wreath Cake” is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Norwegian Kransekake🇳🇴 “Wreath Cake” is something that I have loved my entire life. They’re fine and they look wonderful.
The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore. Kransekake is one of my family's favorite cookies, which you can stack up into one stunning "cake". It has a sweet, almond paste flavor with a crunchy and chewy texture. The cake is served by removing the rings, from the top to bottom and.
To begin with this particular recipe, we have to prepare a few components. You can have norwegian kransekake🇳🇴 “wreath cake” using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Norwegian Kransekake🇳🇴 “Wreath Cake”:
- Prepare ✨Ring Cake ✨
- Prepare 500 g Ground Almond
- Take 500 g Icing Sugar (shifted)
- Take 3 Tbsp White Flour
- Prepare 3 Egg whites (beaten)
- Make ready 1 Tsp Vanilla Extract
- Get ✨Icing✨
- Take 300 g Icing Sugar (shifted)
- Take 2 Egg whites (beaten)
I had never heard of kransekake before my aunt joined the family some many years. Kransekake is a show-stopping Scandinavian celebration dessert that literally means 'wreath cake.' The tower of ring-shaped cookies whimsically decorated with royal icing is worthy of being the. 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.
Steps 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.
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. 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. Kransekake, a.k.a. wreath cake, is to Scandinavia what candy canes are to America: an edible symbol of Christmas.
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