How To make Kransekake
17 1/2 oz Ground bitter almonds
17 1/2 oz Icing sugar
3 tb Potato flour
3 Egg whites
ICING:
5 oz Icing sugar
1 Egg white
This recipe requires bitter almonds. Bitter almonds are poisonous if eaten raw but baking destroys the toxins and produces a more concentrated flavour. If bitter almonds are unavailable, then ordinary almonds will suffice. The Story: Roal Dahl: (...) Like "krokaan" and "riskrem", "kransekake" (pronounced 'kranserkaker') is a totally Norwegian food, which every Norwegian man, woman and child knows as well as the British know baked beans and sausages. Happily, it is a good deal more subtle than either of those bland old British stand-bys. It is, in fact, a magnificent many-tiered cake made of ring upon ring of wonderful macaroon-like biscuit, and no self-respecting Norwegian house is without a kransekake on the table for the Christmas feast. At Easter they do it all over again, except that the kransekake is turned upside-down to make a basket, and one of the larger rings is broken in two to form handles for the basket. Over there they love their kransekake so much that it has become a sort of national symbol, which they bedeck with Norwegian flags on these festive occasions (...). A kransekake is obviously a bit of trouble to make, but in Norway every mother, sweetheart and cook thinks that the trouble is well worthwhile, and with this I heartily agree. It isn't only the actual taste that is so seductive; it is the aura of grandness this great towering cake gives to the table that makes it so splendid.(...) The Recipe: Preheat the oven to 400 oF / 200 oC. Oil the kransekake moulds if you are lucky enough to have them; don't worry if they are not available. Sieve the icing sugar and potato flour into a bowl with the ground almonds. Very lightly whisk the egg whites until fluffy and mix into the dry ingredients. Knead to a soft but firm dough. Pipe into the moulds or roll the mixture into 5/8-in.-thick ropes on a worktop lightly dusted with icing sugar. The small rope should be 5 1/2 in. long and the next 1 in. longer and so on. Make approx 14-15 ropes. Join the ropes into rings and place on an oiled baking tray, allowing plenty of room for expansion. Bake in oven for 8-10 minutes until crisp and golden. Leave to cool completely before removing. To assemble, sieve the icing sugar into a bowl. Add the egg white and beat until smooth. Make a greaseproof piping bag and fill with some of the icing. Snip off the point of the bag. Pipe icing on top of the largest ring and stick the next sized ring on top. Continue sticking the rings together in this way to form a pyramid. Now decorate each ring with a dropped line forming a scalloped effect. Norwegians decorate the kransekake with Norwegian flags and red ribbons tied into bows at Christmas, and with flowers and eggs at Easter. From: Felicity and Roald Dahl, Memories with Food at Gipsy House, Viking, Penguin 1991, ISBN 0-670-83462-9 Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20)
How To make Kransekake's Videos
Norwegian Kransekake
Norwegian Kransekake, or wreath cake, is a tower of 18 almond cookie rings made of just three ingredients: ground almonds, powdered sugar, and egg whites, often served at Norwegian celebrations like Christmas and weddings. Recipe:
Kransekakedeig | Ole Martins Kokketips | 4-stjerners middag | discovery+ Norge
Fire kjendiser inviterer hverandre hjem på middag etter tur. Målet er å lage en perfekt kveld for de tre gjestene og samle flest mulig poeng i konkurransen om å bli ukens vert.
Se 4-stjerners middag Sesong 9 på discovery+:
Discovery Networks Norway © 2017
KRANSKEKAKE EP 3 Manuelas Magical Christmas
Short Christmas video serie
KRANSKEKAKE (ALMOND RING CAKE)
Delicious almond cookies perfect for the holiday.
Click the link below to get the recipe in english
enjoy, Love Manuela xo
Kransekake
Kransekake
GET THE RECIPE
A simple cake made of almond flour, confectioners' sugar and egg whites combines with green royal icing to make a festive holiday dessert perfect for dunking.
Directions
1. Arrange a rack in the lower third of the oven and preheat to 300 degrees F.
2. Add the almond flour and 1 pound of the confectioners' sugar to a food processor. Pulse about 10 times to combine. Add the egg whites and vanilla extract. Run the processor for about 20 seconds until the dough forms into a ball; it will be slightly sticky. Remove the dough from the food processor and form it into a disc. Tightly cover with plastic wrap and let it rest at room temperature for 20 minutes.
3. Spray the kransekake molds with nonstick spray and sprinkle with semolina, tapping off any excess.
4. Working with a quarter of the dough at a time, roll it out into a rope long enough to wrap into each mold. The width should be even and no thicker than 1/2 inch. (Keep the unused dough covered with plastic wrap.) Repeat the process until all the molds are filled. Transfer the molds to 2 baking sheets.
5. Bake until lightly golden, about 20 minutes, rotating halfway through. Remove from the oven and allow to cool for 10 minutes in the molds. Carefully remove each ring from the molds onto cooling racks for 10 minutes.
6. To make the royal icing, add the remaining 1/2 pound confectioners' sugar, meringue powder and 4 tablespoons water to the bowl of a stand mixer fitted with a whisk attachment. Whisk until stiff peaks form. If desired, stir a few drops of food coloring into the icing with a rubber spatula. Put the royal icing into a piping bag fitted with a small round tip. Pipe icing onto each ring and stack them, largest to smallest. Dust with confectioners' sugar right before serving.
What is the difference between Almond Paste and Marzipan?
Make your own almond paste recipe and never buy from the store again! It tastes better and can be made in 10 minutes flat. Almond paste is commonly used in pastries like frangipane tarts, bearclaws and tosconer squares while Marzipan is much sweeter and often used to make little candies.
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INGREDIENTS ►
14 ounces slivered blanched almonds or almond flour
8 ounces granulated sugar
3 ounces water
4 ounces corn syrup or honey
2 ounces butter softened
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