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Kransekake has a delightful texture—chewier than a cookie and light yet surprisingly sturdy, which is essential, as it needs to hold up to its towering stature.
All rights reserved. Now I read your recipe and see you have used almond flour. I am so happy because she and I are gluten free so now I can try to make this wonderful cake.
My aunt in Norway mailed me a set of the tower rings to make the shapes. Thank you for keeping the Norwegian tradition alive! What a gift your are to so many who treasure our Norwegian heritage.
Sincerely, Brenda Turid Flaherty. Thank you Daytona for your books and recipes. Wish I had tried the kranskage when I was much younger.
Instead of starting with the largest rings, build the Kransekake rings from smallest to largest into delicious edible baskets for fresh fruit or cookies.
Ambitious chefs reverse the entire layer tower into cornucopias, filling these with specialty candies and cookies. Kransekake is a Norwegian Ring Cake.
Continue to 2 of 18 below. Blanch the Almonds. Continue to 3 of 18 below. Remove the Almond Skins. Continue to 4 of 18 below. Dry the Blanched Almonds.
Continue to 5 of 18 below. Grind the Almonds. Continue to 6 of 18 below. Mix the Almond Flours. Continue to 7 of 18 below. Make Almond Paste.
Continue to 8 of 18 below. Whisk until the icing is bright red, then spoon the icing into a piping bag fitted with a small plain writing nozzle.
Spoon the white icing into a separate piping bag fitted with a small plain writing nozzle. To assemble the kransekake, sort the cooked rings into size order.
Pipe a few dots of white icing onto the base of the largest ring and stick it to a large serving plate. Pipe zig-zag patterns onto the largest ring using first the white, then the red icing, overlapping the two.
Sprinkle with red, green and silver edible glitter. Place the second-largest ring on top of the largest ring and repeat the icing and decorating process.
Continue to stack the rings in decreasing size order until you have a tower of 18 iced and glittery rings. Allow the icing to set this will stick the rings to each other , then serve.
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If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Divide each of the 6 pieces into 3 pieces of increasing size, one small, one medium and one large. Roll each piece into finger thick lengths and sit them in the moulds.
Join the ends by squashing them together. Repeat with the remaining pieces of dough until you have 6 moulds each containing 3 circles of dough. Bake for 10 mins, until golden.Kransekake, Norway's justly famous almond ring cake, is easy to prepare and not as frightening to assemble as it looks. This guide walks you through what some might consider a daunting baking project, with its tower of eighteen graduated almond paste rings. This signature Norwegian cake is a staple at wedding, anniversary, birthday, and holiday. Kransekake, "Wreath" or "Ring Cake," is the signature cake of Scandinavia, earning a stellar place at weddings, birthdays, graduations, and holiday banquet agendaarquitectura.com of several rings placed on top of each other and set in place with icing, a traditional Kransekake should have at least 18 rings, whereas more celebratory cakes can have plenty more layers/5(15). 9/21/ · Kransekake is a traditional Norwegian and Danish celebration cake that’s often served at weddings, birthdays, anniversaries, and other celebrations. I’ve always seen it in a tower constructed of incrementally smaller rings, but it can also take the shape of a horn to be filled with treats.