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 – A Gluten Free Festive Showstopper | Magda's Oven
Hi everyone!
You can find the full recipe HERE:
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:
All About Kransekake | A Scandinavian Baking Class
Kransekake or in Danish, Kransekage, a Scandinavian wreath cake made for holidays and special occasions, traces its beginnings to a bakery in Copenhagen in the 18th Century. Typically 18 graduated cookie rings are stacked, then decorated with white icing, small fruits, greenery, and/or national flags. Made of almond flour, sugar and egg whites, the cookies are crispy on the outside and chewy on the inside. The traditional recipe, quite similar to Italian Amaretti, is gluten and dairy free. For this class you will be given the same recipe used for Kransekakes at Broder Soder!
About your instructor,
Deborah Kelly has worked most recently as pastry chef for special events at Broder in Nordia House, having graduated from Oregon Culinary Institute with a degree in Culinary Management in 2017. Previously she played in and managed Lingonberry Jam, a Scandinavian folk dance band, for 16 years, and worked in health care for 32 years
00:00-00:47 Intro
00:47-7:00 Mixing the Ingredients
7:00-11:30 Shaping the Dough
11:30-25:39 Icing and Decoration
25:39-27:36 The Class Works on the Final Product!
Krakensake Danese da Paul Hollywood City Bakes
Paul Hollywood è a Copenaghen, pronto a imparare i segreti della maestosa Kransekake!
Norwegian Kransekake Wedding Cake - You've Been Desserted
Watch JJR as he puts his slayer spin on the classic Norwegian wedding cake, the Kransekaka!
———————————————————————————————————————————————-
Follow us!!
Instagram:
TikTok:
Check out all the recipes featured on this episode on the You've Been Desserted website
Want to collaborate, sponsor, or just have a killer idea? Email the show at: info@youvebeendesserted.com
————————————————————————————————————————————————————
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
6 episodes of Last Cake Standing, as well as local media and TV outlets. His work
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.