Norpro 3273 Cake Forms Nonstick Kransekake Norwegian Dessert Ring Tower New 3273

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This really technical. Carefully pipe zig-zags all around the largest ring. Do it in a squiggly-wiggly hap-hazard way. Last fall I was asked to make a wedding cake. The groom was Danish and the bride was Canadian (and had multiple food allergies). The beautiful, traditional kransekage immediately sprung to my mind. It's a stunning tower of rings. Dense, chewy, made simply of ground almonds, egg whites, and icing sugar - so delicious. This cake is very special (and simpler to make than it looks). Image by Admire Studios At the wedding reception, the bride and groom removed the rings, starting at the top, then broke them into bite-sized pieces. Image by Admire Studios Divide one of the pieces of dough into three different-sized pieces: one small, one medium and one large. Dust a work surface lightly with flour and roll each piece out into finger-width lengths that are long enough to wrap round the kransekake moulds.

November, 2013: The Canadian Harvest: Quinoa Harvestand Recipes ( Quinoa Onion Frittata & Honey Vanilla Quinoa Pudding) 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. Divide and Shape: Begin rolling them out into thin ropes – you’ll want to make sure they are slightly larger than the circumference of of a pencil (3/8-inch to 1/2-inch) . *Be sure to keep any dough you aren’t using covered. Shaping the ropes can take several minutes and the dough can easily begin to dry out if not kept covered. NOTE: I just realized the two short towers are missing the two largest rings, so they would be taller that pictured.

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Place the rings on the prepared baking sheets. Place a piece of parchment on top of the rings. Place an empty baking sheet on top of the parchment paper and press gently to flatten the tops of the rings. Remove the baking sheet and parchment paper and bake the rings for 10 to 12 minutes until lightly golden. Leave to cool completely. The night before: Mix the dough, cover and chill in the refrigerator (at least 8 hours before using). By the way, I wrapped this whole thing up in saran wrap and stored on my kitchen counter until the next day. It was delicious. The cake is like a cross between an almond cookie and a meringue – soft, slightly chewy and totally divine. In a large bowl, whisk together the almond meal, powdered sugar, and salt. Add the egg whites, almond extract, and orange blossom water or rosewater (if using) and stir with a spatula to combine. At first it will seem like there is not enough liquid to hold everything together but just keep on mixing and it will eventually form a dough. Pat the dough into 2 discs, wrap in plastic wrap, and refrigerate for 2 hours or up to overnight. Also!!!! It’s so tasty!!! It’s basically baked marzipan. Crisp on the outside, super chewy on the inside, it bursts with almond flavor, and it also kinda lasts forever so you can totally make it far in advance. I can’t sing enough praises about Kransekake. It’s officially my favorite Norwegian thing since Bernie.

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. Once you’ve made the dough, form it into a ball, place in a bowl, cover with plastic wrap and refrigerate for at least 12 hours. I liked making my dough the day before and just refrigerating overnight. Before you roll your dough, let the dough sit at room temperature for about 15 to 20 minutes. Roll Out the Dough and the flour. You”ll need between 3/4 and 1 cup. Gently pulse this cloud of goodness together, evenly distributing the ingredients. However, it may be simple in its ingredients but it's complex in flavour. The dough is crafted into individual rings of varying sizes, which, once baked, form a crisp outer layer, while the inside retains a dense, chewy texture.

Customer reviews

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.