Molly Yeh's Norwegian Wreath Cake | Girl Meets Farm | Food Network
This dessert tastes like a chewy cookie and looks like a masterpiece!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Norwegian Wreath Cake
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 5 hr (includes cooling time)
Active: 55 min
Yield: makes 1 large kransekake
Ingredients
500 grams (4 cups plus 7 tablespoons) almond meal, plus more for dusting
500 grams (4 cups 3 tablespoons) powdered sugar
1/2 teaspoon kosher salt
4 large egg whites
1 teaspoon almond extract
1/2 teaspoon orange blossom water or rosewater, optional
Softened butter or coconut oil, for greasing
Royal icing, for decorating (I just bought meringue powder from my local grocery store and followed the recipe on the back!)
Sprinkles, for decorating
Directions
Special equipment: kransekake molds; paper chains, flags, any other fun decor!
Whisk together the almond meal, powdered sugar and salt in a large bowl. 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, then wrap in plastic wrap and refrigerate for 2 hours or up to overnight.
Preheat the oven to 400 degrees F and position two racks in the center of the oven. Use your hands to grease the kransekake molds liberally with butter or coconut oil, then set aside. (I prefer to set the molds on large baking sheets so that they're easier to move around.)
Working with one dough disc at a time, chop off a piece of dough and roll it into a rope that's a generous 1/2-inch thick (or, if you're pulling your kitchen ruler out, just go with 5/8-inch thick), dusting with additional almond flour if the dough is sticky. Coil the rope into the molds, then pinch off any excess dough and pinch the ends to seal them together. Continue the process, re-rolling scraps as needed, until all of the molds are filled. Don't worry about overworking the dough!
Bake until golden; begin checking for doneness at 9 minutes. You'll likely need to bake these layers in batches, which is totally fine; just keep any dough that you're not working with covered and in the refrigerator.
Let the rings cool in the pans, then carefully pop them out (a small offset spatula or butter knife will help) and transfer to a baking sheet or wire rack.
Stack the rings up using dots of the royal icing as glue (I do dots at 12 o'clock, 3 o'clock, 6 o'clock and 9 o'clock). Decorate with sprinkles. Let the icing dry, 30 minutes to 1 hour, then decorate with paper chains, flags or other decor as desired. This is good for at least a few days uncovered at room temperature, so feel free to make it in advance!
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Molly Yeh's Norwegian Wreath Cake | Girl Meets Farm | Food Network
???? La famosa torta norvegese che si scioglie in bocca. Torta incredibilmente deliziosa. TOP 3 Ricette
???? La famosa torta norvegese che si scioglie in bocca. Torta incredibilmente deliziosa. TOP 3 Ricette
???? Consiglio: guarda la torta in forno così non si secca!
Attiva la traduzione nella tua lingua. Su dispositivo mobile, tocca CC nell'angolo in alto a destra del video. Sul computer, fai clic su ⚙️ nelle impostazioni del video e attiva la traduzione!
Cercavo questa ricetta da molto tempo! Qualcuno conosce questa ricetta? La torta più deliziosa! ????
Ci sono altre ricette simili sul mio canale che puoi controllare anche tu:
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Uova 2 pezzi.
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Un pizzico di sale.
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Buon appetito ????
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???? Ricette di Katrine ????
INGREDIENTI ????????:
Noce 120 g.
Uova 5 pz.
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???? Ricette di Katrine ????
INGREDIENTI ????????:
Noci 25 g
Mandorla Noce 25 g
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scorza di limone
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Buon appetito ????
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Torta, torta in 1 minuto, torta in 30 minuti, ricetta torta, ricetta, ricette preferite, ricette, ricette veloci, facili e deliziose, torta semplice, ricetta torta semplice, ricette creative, ricetta semplice, torte semplici, il mondo di sally, veloce e Torta gustosa e veloce, mescola tutto e il gioco è fatto, molto gustoso, paris brest
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???? Per favore iscriviti al mio canale e metti mi piace al video che ti piace, aiuterà il mio canale a sviluppare e sparare nuove ricette per te! Grazie, saluti, Katrin :-)
???? Attiva la suoneria per essere il primo a provare nuove gustose ricette
#Deliziose_ricette_di_Katrine
#ricetta #torta
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❗️???? Importante avviso di divieto di copia del contenuto ????
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Cordiali saluti, Deliziose ricette di Katrine
* * * * * * * * * * * *
A Classic Budapest Roll
Another Swedish classic that you can see in most bakeries in Sweden, the first time I made this classic Budapest Roll I could just not stop eating it, it is so incredibly delicious.
The cake is made from whipped meringues and combined with ground hazelnuts or you can use ground almonds and instant vanilla pudding ( powder) or you can use cornstarch.
It takes around 20 minutes to be baked. After the cake is cooled it is filled with vanilla whipped cream ( no need to sweetened it as the cake is already sweet) and then I add mandarin oranges on top, The cake is then rolled and drizzle with melted chocolate ( optional) It is beyond delicious.
This is the Classic Budapest version, but you can fill this role cake with anything you love.
With Love from Sweden!
Hazelnut and Chocolate Cake
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Flourless Orange Cake
This is a wonderful moist Orange Cake that's literally bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith. Made with almond meal instead of flour, it's a terrific easy cake to take to gatherings because it's gluten free so everyone can enjoy it!
PRINT RECIPE:
Norwegian Kransekake Wedding Cake - You've Been Desserted
Watch JJR as he puts his slayer spin on the classic Norwegian wedding cake, the Kransekaka!
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About JJR:
Joshua John Russell is a pastry chef and cake designer from Atlanta, GA. He
graduated in 2002 from Johnson and Wales University and started his career as a
pastry chef at the famous Grove Park Inn in Asheville, NC. Joshua made a name
for himself appearing on 15 episodes of Food Network Challenge (winning 5) and all
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has been featured in books (Decadent Details), magazines (Jezebel, Atlanta
Weddings, Flavors, 944, Life and Style and Grace Ormonde) and national ad
campaigns.
In addition to being a pastry chef, Joshua has food styled for Focus
Brands, Sweetex, and had his work featured in several TV shows and movies (Life as we
Know It, Table 19 and Dynasty). Joshua’s endeavors as an instructor at Craftsy.
com has produced worldwide attention with a student base spanning the globe.
In 2015 Joshua was named one of the top ten cake designers in North America by
Dessert Professional Magazine, as well as Johnson and Wales University’s
Distinguished Visiting Chef. His name in the business and success in the field has
also prompted Joshua to be asked to judge cake shows and baking competitions
from the Austin Cake show, Viking Cooking School, Share Our Strength, Top Chef
Jr. and Nailed It (Netflix). Joshua hosted the NBC YouTube show Man About
Cake. He currently works as a corporate pastry chef for Irca in Atlanta and hosts You’ve Been Desserted.