Kransekake
The Norwegian towering cake
Servings: 18 Rings
Equipment
- Almond grinder
- Mixing bowl
- Knife
- Kransekake mold
Ingredients
Kransekake
- 1 kg almonds the skin of, ground twice
- 900 gr powder sugar as finely ground as you can get it
- 200 gr eggwhites
- 70 gr glucose syrup
- 4 tbsp rice flour for the molds
- 2 tbsp melted butter for the molds
Icing
- 1 egg white
- 240 gr powder sugar
- 2 tbsp lemon juice
Instructions
Day 1
- Set the oven to 50 degrees Celcius
- Mix suggar and almonds in a bowl
- add glucose and eggwhites and mix well
- Press the dough into a large thin square and wrap with plastic wrap
- Bake the dough in the oven for 30 minutes
- Remove the plastic wrap and roll up the dough
- Wrap once again and leave it in the fridge until the day after
Day 2
- Set the oven to 180 degrees Celcius
- Brush the molds with melted butter and coat with rice flour
- Roll out the dough to finger-thick rolls, and ease them into the mold
- Cut the edge and press the ends well together before evening out the seams
- Bake the rings for about 12 minutes or until slightly brown
- Leave the rings to cool completely before removing them from the molds
- Mix the ingredients for the icing in a bowl and add to a piping bag
- Make a test for the stacks before gluing them together with the icing
- Decorate the cake according to your preference
Notes
The traditional Kransekake is decorated with a "s" pattern on top of each ring all around.