Norpro 3273 Cake Forms Nonstick Kransekake Norwegian Dessert Ring Tower New 3273

Product Information

Place the ground almonds and icing sugar in a large electric mixer. Add the egg whites and almond extract and mix with a dough hook. This could be done by hand but is easier with a mixer due to the large quantities. Cover the bowl with cling film and chill in the fridge for a minimum of two hours, or preferably overnight.

Shaping: Using special kransekake molds or free-hand techniques, the dough is shaped into various-sized rings.By the way, I wrapped this whole thing up in saran wrap and stored on my kitchen counter until the next day. It was delicious. The cake is like a cross between an almond cookie and a meringue – soft, slightly chewy and totally divine. If you've been following me for any amount of time, you've probably heard about the 5 years I lived in Norway and the almost 2 years I worked in delicious little bakery nestled at the end of a fjord (Don't worry, I won't bore you with the details again... This time). Traditionally, kransekage is eaten from the bottom up, keeping the decorative top intact till the last, but for the wedding, the bride and groom removed and saved the top section, and served the rest to the guests.

In a large bowl, whisk together the almond meal, powdered sugar, and salt. Add the egg whites, almond extract, and orange blossom water or rosewater (if using) and stir with a spatula to combine. At first it will seem like there is not enough liquid to hold everything together but just keep on mixing and it will eventually form a dough. Pat the dough into 2 discs, wrap in plastic wrap, and refrigerate for 2 hours or up to overnight. For the icing, whisk the egg whites in a large bowl until frothy. Gradually whisk in the icing sugar a spoonful at a time, until stiff, glossy peaks form when the whisk is removed. Shape the strips into rings and push the edges together to seal. Make sure the curved surface is on the outside of the rings. (The smaller rings are the hardest to make, so take your time shaping them.) Of course, given the cake's distinctive towing appearance, the challenge lies in its construction. To craft a good kransekake involves the following five steps:Place the rings on the prepared baking sheets. Place a piece of parchment on top of the rings. Place an empty baking sheet on top of the parchment paper and press gently to flatten the tops of the rings. Remove the baking sheet and parchment paper and bake the rings for 10 to 12 minutes until lightly golden. Leave to cool completely. Pulse until they transform from hard nut to fine powder. When they are ready, the powder will just begin to “cake up” on the sides of the processor. Be careful not to over process or the powdery almonds can turn to almond butter. Today I’m sharing a kransekake that is a bit more manageable for, say, a travel-themed birthday party or family gathering. She’ll will feed 8-10 adults. Simple ingredients make this cake truly so delicious. In my research for this recipe, I’ve talked with many Norwegians and gotten their input and advice. The recipe I’ve settled on is a bit more simplified than a traditional Norwegian recipe, to make it more approachable for any baker to master. And, bonus – this recipe is gluten free!

While we made many delicious cakes, like the suksessterte (a custard and almond cake) and hvit dame (a sponge cake filled with jam and whipped cream wrapped in marzipan), one of my favorites was the kransekake (pronounced KRANS-uh-kok-uh) if for no other reason than the sheer elegance of it. The cake's sweetness is perfectly complemented by the rich, nutty flavour of the almonds. Making a kransekake from scratch is not as time-consuming as it might appear, but you do need to learn special techniques or use special equipment. If you like to play with play-dough, you'll love making a kransekage. The dough is pliable and easy to work with - you're just rolling a bunch of ropes! Then when they are baked, all you do is drizzle loose zig-zags of icing over each ring to glue them together.If you want to simplify the process a bit, like I did, you can use super-fine almond flour – something you can buy straight from the grocery store. You can use blanched and whole almond flour, or all blanched almond flour. I used blanched almond flour only. Make the Dough

For a treat this beautiful, you won't believe how few ingredients it actually requires. Seriously, we're talking just five ingredients in total. Here's what you'll need: In the bowl of an electric mixer, combine the ground almonds, icing sugar, sweet rice flour, lemon zest and cardamom. Mix on low speed to combine. Add 4 of the egg whites, one at time and beating well after each addition. Made with almond flour, traditionally made kransekake is gluten-free. However, the binding ingredient is usually egg whites. Kransekake is easily made vegan by swapping out the egg white with aquafaba. Therefore, I’m sharing my Vegan Kransekake recipe, which is just as delicious and beautiful! What is Kransekake?

Preparing the Molds

At its core, the kransekake is a blend of simplicity and artistry. The ingredients are minimal—primarily almonds, sugar, and egg whites. On Norway's Constitution Day (17 May), you'll often find kransekake at parties and parades, showcasing both national pride and culinary tradition. Kransekake is often used at Norwegian weddings. On a recent 17 May celebration in Oslo, I stayed in the Radisson Blu Plaza hotel. What did I find in the morning? A kransekake took pride of place as decoration in the breakfast buffet. The art of making kransekake The night before: Mix the dough, cover and chill in the refrigerator (at least 8 hours before using). However, it may be simple in its ingredients but it's complex in flavour. The dough is crafted into individual rings of varying sizes, which, once baked, form a crisp outer layer, while the inside retains a dense, chewy texture.