Flip the parchment over, so that the pencil or marker is on the underneath but still visible. Arrange the dough in the specified sizes. You can save space by nesting smaller rings inside larger ones. Be sure that they are at least 2 inches from each other. The ingredients for my Kransekake are so simple: Almond flour, powdered sugar, ground cardamom, almond extract and egg whites. Ingredients The one thing you need to be sure of, is that you get the icing on the side and the top of the ring, because the icing will glue the cake together for stability.

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. In Danish, the cake is called kransekage, and in Norwegian it's called kransekake or kransekaka, but it's basically the same delicious thing and is served for any special celebrations. The recipes I found when researching this cake were all similar, though several different methods of making the cake were given, some needing to freeze the dough first, or cook it, or refrigerate it, some piping it into the forms, some with a bit of added flour and some without. I chose to use a recipe with a bit of added flour for stability, since it sounds like the cake can sometimes inexplicably flop. The bride asked for a lemon and cardamom flavour, and that was an easy and tasty addition. I made a practice batch first, (it turned out well - just needed to tweak the flavouring amounts) then made two batches of rings and assembled them into a double high cake, to serve all the guests. Trial Run - the morning of the wedding the cake pieces are set up, and we celebrate with champagne and orange juice This really technical. Carefully pipe zig-zags all around the largest ring. Do it in a squiggly-wiggly hap-hazard way.Transporting is always the scary part. We have transported them as individual rings. For this weekend’s wedding we decided it might actually be safer to “glue” them together with the royal icing, let it harden, wrap the tower in bubble wrap and place in a tall container (like a box) so it wouldn’t shift around. No problem at all getting it there in one piece! All that was left to do was to decorate it with Norwegian and American flags (to celebrate our Norwegian-American heritage). In the afternoon, I did a silly dance with the curtains wide open, daring my neighbors to judge me. For a treat this beautiful, you won't believe how few ingredients it actually requires. Seriously, we're talking just five ingredients in total. Here's what you'll need: Whether you're a lover of cultural gastronomy or simply on the lookout for a centrepiece for your next celebration, the kransekake deserves its moment in the spotlight. Read on as we unravel the story of this Scandinavian gem. The cultural significance of the kransekake

This change of mind return policy is in addition to, and does not affect your rights under the Australian Consumer Law including any rights you may have in respect of faulty items. To return faulty items see our Returning Faulty Items policy. Today I’m sharing a kransekake that is a bit more manageable for, say, a travel-themed birthday party or family gathering. She’ll will feed 8-10 adults. Many traditional Norwegian kransekake recipes call for blanching almonds, peeling half of them and grinding them yourself. Almond flour: Most traditional recipes will have you blanching almonds, peeling some of them and letting them dry for a long period of time (24 hours up to one week), then grinding them into flour. Since I’m not as patient, I’m skipping this step and using already ground and blanched almond flour. Although, if you’re feeling ambitious, I’ve been told by my Norwegian friends that making your own almond flour makes for an incredible flavor.You don’t need a wedding or a birthday party to enjoy this cake. A tea party with a friend is good enough in this house. This cake may seem intimidating, but it really is so simple to put together. It makes such a beautiful centerpiece to any celebration – it is sure to impress anyone that gets to enjoy it! Be sure to use this tool Traditionally, kransekage is eaten from the bottom up, keeping the decorative top intact till the last, but for the wedding, the bride and groom removed and saved the top section, and served the rest to the guests. In a bowl, add the finely ground almonds and confectioners’ sugar, and combine, use your hands to make sure it is all combined. NOTE: I just realized the two short towers are missing the two largest rings, so they would be taller that pictured.

You will need kransekake molds for this recipe (available from cookware specialist or online). There are six molds; each is comprised of three rings, giving you a total of 18 rings. Shape the strips into rings and push the edges together to seal. Make sure the curved surface is on the outside of the rings. (The smaller rings are the hardest to make, so take your time shaping them.) Make a stunning traditional Kransekage - the Scandinavian ring cake made simply from almonds, egg whites, and sugar - for your next special gathering. This fantastic cake is crisp, yet chewy and will wow your crowd. It's as easy to make as rolling play dough! And it's gluten-free, too. ( Skip to recipe) Image by Admire Studios To serve Kransekake, you’ll remove each cookie from the tower and break it apart. Hallmark Home and Family TV To make the dough, tip the ground almonds and icing sugar into a bowl, add the beaten egg whites and the almond extract and mix to a dough with your hands. Cover the bowl with clingfilm and chill for a minimum of 2 hours, preferably overnight, or freeze for 30 minutes.If you want the full experience of making your almond flour from scratch, you can boil ½ lb of almonds for 3-4 minutes. The skin should peel right off. Spread the peeled almonds out on a baking sheet to dry overnight. Grind the peeled almonds with ½ lb of unpeeled almonds.

Raymond's sister, June, has a Norwegian husband, and when I was chatting withher one day, she said 'Oh, I have the pans you can borrow. Wade's grandma brought them over from Norway when she emigrated to Canada in 1927.'So I got to use a lovely set of antique Norwegian kransekake forms that were probably over 100 years old (nobody knew how long they'd been in the family before they made their way to Canada). and the flour. You”ll need between 3/4 and 1 cup. Gently pulse this cloud of goodness together, evenly distributing the ingredients. If you like to play with play-dough, you'll love making a kransekage. The dough is pliable and easy to work with - you're just rolling a bunch of ropes! Then when they are baked, all you do is drizzle loose zig-zags of icing over each ring to glue them together.

For the icing, whisk the egg whites in a large bowl until frothy. Gradually whisk in the icing sugar a spoonful at a time, until stiff, glossy peaks form when the whisk is removed. The kransekake holds a special place in Norwegian traditions. Its presence at celebrations highlights unity, festivity, and a deep appreciation for Norway's cultural heritage. Spoon half of the icing into a separate bowl and add the red food colouring. 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. The night before: Mix the dough, cover and chill in the refrigerator (at least 8 hours before using). Gently press the tops of the ropes with the heel of your hand to flatten them slightly--this will make it easier to form them into rings. Run an offset spatula under the ropes to loosen.