**Kransekake: A Majestic 18-Layer Norwegian Wedding Cake**
Kransekake, a stunning 18-layer Norwegian wedding cake, is a majestic culinary masterpiece that captivates hearts with its towering presence and exquisite taste. This iconic cake, crafted from a delicate almond-flavored dough, is traditionally adorned with white icing and colorful decorations, symbolizing purity, love, and celebration. With its unique conical shape and intricate patterns, Kransekake makes a grand centerpiece at any wedding reception, exuding elegance and grandeur. This article presents a collection of carefully curated recipes, guiding you through the art of making this majestic cake from scratch. From classic variations to modern interpretations, these recipes cater to diverse tastes and skill levels. Embark on a culinary journey as you explore the secrets of creating this Norwegian treasure, a testament to love, artistry, and the joy of celebration.
KRANSEKAKE (18-LAYER NORWEGIAN WEDDING CAKE)
Few ingredients with very helpful directions to aid you in making this. You will need graduated ring pans and a cookie press. This is a family recipe from the Petzenhausers from Lake City. Their 18 year old daughter won a blue ribbon at the 2008 Iowa State Fair for this recipe.
Provided by Charlotte J
Categories Low Cholesterol
Time 45m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Mix almond meal and powdered sugar until there are no lumps.
- In a separate bowl, beat egg whites until stiff. (A stand mixer works best for this.).
- Whites should stand straight in a peak when you lift out the beater.
- Reserve 2/3 cup of the egg whites, and mix remaining egg whites into almond flour/powdered sugar mixture with a wooden spoon or with your fingers.
- The dough will be thick and should have the texture of cookie dough.
- Place the dough into a cookie press.
- Using a star-shaped disk, press the dough into kransekake rings that have been greased and coated with bread crumbs or white corn meal.
- Test one ring by baking at 325 degrees for 15 minutes.
- If this sample has tunnels, you may need to add a little more powdered sugar.
- If the dough doesn't rise, you may need to add a little more of the egg white.
- Do not over bake.
- After baking all the cake rings, cool to nearly cold before removing the cake from the rings.
- The cake should be only be slightly brown on the tips of the dough.
- After baking all the cake rings, cool to nearly cold before removing the cake from the rings.
- Use a thin knife to start lifting each ring out gently.
- If a ring breaks, save it and serve it in little pieces around the bottom of the cake.
- You can either stack the rings into a cone shape and lightly drizzle icing in a scallop pattern or v-pattern around each ring, or you can drizzle the rings with icing first and then stack them into a cone.
- If you would like to freeze the kransekake, fill empty ice cream buckets with the unfrosted rings layered between sheets of waxed paper.
- Icing:.
- Mix powered sugar with a little melted butter.
Nutrition Facts : Calories 4209.9, Fat 230.5, SaturatedFat 17.7, Sodium 227.6, Carbohydrate 479, Fiber 53.6, Sugar 404.6, Protein 110.9
RING CAKE (KRANSEKAKE)
Ring cake or kransekake cake is a traditional Norwegian wedding cake. It is actually an almond based cookie baked into a total of 18 rings of different size and is stacked to form a tower starting from the largest ring to the smallest. The texture is kind of interesting: Crunchy from the outside and chewy from the inside.
Provided by insensate
Categories Dessert
Time 40m
Yield 18 Rings
Number Of Ingredients 4
Steps:
- Preheat oven to 350 F or 180 C.
- Grind the almonds into fine powder. I used an old fashioned nut grinder. You can use the regular grinder.
- Add in the sugar and baking powder to the almonds and mix.
- Now keep on adding the egg whites one by one and kneading the Almond mixture with the whites with gentle hands until a dough is formed.
- Once the dough is formed time to shape the rings. roll out the dough into sausage shape. Thickness should be about 1/4 inch.
- Fill in the kransekake pans to form the rings. There will be a total of 18 rings.
- Bake for 10 minutes in the oven and pull out and completely cool before take out of the molds.
- While the rings are cooling off you can prepare the icing.
- Instructions for the icing: Lightly beat 1 large egg white in a bowl. Now keep on adding icing sugar to the egg white little by little (1 tablespoon at a time) until you attain the desired consistency (It should be at a pouring consistency but not runny).
- Once the rings are completely cooled and the icing is ready its time to form the tower.
- starting from the larger ring to the smallest build up a tower.
- Place the largest ring on the plate and with the icing create a zigzag pattern on the ring and when the icing is still wet place the next size ring over it. The icing acts like a glue holding the rings together.
- Continue until you reach to the smallest ring.
- Decorate as desired with ribbons, toothpick flags with personal messages and flowers.
Nutrition Facts : Calories 536.5, Fat 16.4, SaturatedFat 1.3, Sodium 128, Carbohydrate 95.5, Fiber 3.4, Sugar 88.5, Protein 7.2
KRANSEKAKE (NORWEGIAN ALMOND RING CAKE)
This is the recipe for a traditional Norwegian almond ring cake, which is often served for weddings and special events like Christmas and birthdays.
Provided by cam1988
Categories World Cuisine Recipes European Scandinavian
Time 50m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 sheets with parchment paper.
- Combine confectioners' sugar, ground almonds, and baking powder in a large bowl. Add unbeaten egg whites one at a time, mixing until a firm dough forms. Knead dough for 2 minutes until it holds together and doesn't fall apart easily.
- Roll dough into 18 ropes the thickness of your index finger, each rope a little longer than the next. Shape each rope into a ring. Arrange rings on the baking sheets.
- Bake in the preheated oven until golden brown, about 10 minutes. Watch smaller circles carefully, as they may finish baking before the larger ones. Remove from the oven and let cool.
- Mix confectioners' sugar and vanilla extract together to make icing. Pour icing into a piping bag fitted with a small tip.
- Place a doily on a serving plate. Pipe a ring of icing as large as the largest cake ring. Place the largest cake ring on the icing. Pipe icing in a zig-zag pattern over the ring. Stack remaining cake rings on top, from largest to smallest, piping icing between each ring.
Nutrition Facts : Calories 262 calories, Carbohydrate 33.4 g, Fat 12.9 g, Fiber 2.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 27.5 mg, Sugar 28.2 g
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
- Use high-quality ingredients: The better the quality of your ingredients, the better your cake will taste. Use real butter, fresh eggs, and high-quality flour.
- Follow the recipe carefully: Kransekake is a delicate cake, so it's important to follow the recipe carefully. Don't make any substitutions or changes unless you know what you're doing.
- Be patient: Kransekake takes time to make, so don't rush the process. Allow the dough to chill properly and don't overbake the cakes.
- Decorate the cake with your favorite toppings: Kransekake is traditionally decorated with icing, almonds, and Norwegian flags. However, you can decorate it with any toppings you like.
Conclusion:
Kransekake is a beautiful and delicious cake that is perfect for any special occasion. With its delicate almond flavor and stunning appearance, it's sure to impress your guests. So next time you're looking for a challenge in the kitchen, give Kransekake a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love