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

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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 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). The first step for making Kransekake is to make the dough. This is done by mixing your almond flour with your powdered sugar until the two are well combined. Next, you’ll add your flavorings and egg whites, and then stir until you can form a dough. Let the Dough Refrigerate Overnight The Canadian Food Experience Projectbegan June 7, 2013. As we, the participants, share our collective stories across the vastness of our Canadian landscape through our regional food experiences, we hope to bring global clarity to our Canadian culinary identity through the cadence of our concerted Canadian voice. Please join us. 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.

Place the second-largest ring on top of the largest ring and repeat the icing and decorating process. Almond Flour – Blanched Almond flour is traditional; however, whole-ground almond flour works too! It gives the kransekake a more rustic look. 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). The cake's sweetness is perfectly complemented by the rich, nutty flavour of the almonds. Making a kransekake from scratch is not as time-consuming as it might appear, but you do need to learn special techniques or use special equipment.

And that is all I remember until I looked down onto our busy, busy rug and two little glints caught my eye. When I realized what they were, my heart started beating again. While we made many delicious cakes, like the suksessterte (a custard and almond cake) and hvit dame (a sponge cake filled with jam and whipped cream wrapped in marzipan), one of my favorites was the kransekake (pronounced KRANS-uh-kok-uh) if for no other reason than the sheer elegance of it. 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

Composed mainly of almonds, sugar, and egg whites, its texture is chewy, its taste subtly sweet, and its form distinctive. Its no wonder this show-stopper is considered one of the best Norwegian cakes. Lightly brush the insides of the kransekake moulds with vegetable oil. Sprinkle a little semolina into each mould and tip the moulds to distribute the semolina evenly around the inside, shaking out any excess. 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. Whiz together in a blender until very fine and powdery when rubbed together between your fingers. Cover the blender with a tea towel while blending so the sugar dust doesn't sift around in the air. Only blend one batch at a time or it won't blend evenly. Spray the ring molds with cooking oil spray or lightly brush them with oil. Dust them with sweet rice flour. Set them onto cookie sheets.

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When making a Kransekake for a party, I recommend mixing up 1 1/2 to 2 full batches of dough. If you make 2 full batches you will end up with at least 2 sets of rings, which is nice to have in case one ring breaks (although that doesn’t happen often). Also, when the Kransekake is on display I like to leave a full tower up but have several rings broken up around the base so people and still taste the dessert while ooh-ing and ahh-ing over it. Only when there are no more broken pieces do you have to start demolishing the tower, and even then I start with the bottom Kransekake rings leaving the top intact. It’s nice to have plenty so that people can have more than just a single taste … because they usually want more (and more and…)

Chill the dough: Remove the dough from your mixer and cover it with plastic wrap. Refrigerate it for at least 8 hours.Place your dough in each size ring, bringing the ends together and slightly pinching them to hold together. You’ll then bake the dough at 375 degrees F for about 10 to 12 minutes, just until the tops have a hint of golden brown. If you need to bake your dough in batches, just make sure to cover the dough that sits out so it doesn’t dry while you bake the first batch. I could only fit three pans in my oven at a time. Make the Royal Icing Whether experiencing it as a first-time treat or revisiting cherished memories from family gatherings, the kransekake consistently captivates and satisfies. Bake in the preheated oven, in batches, for 15 to 20 minutes, until the rings are a golden caramel colour.

Don't feel like making a whole 18 ring cake? Kransekakestenger is a common variation that makes individual size pieces. Instead of forming the dough into rings, the dough is formed into 5" logs and baked on a baking sheet at 400F for 8-10 minutes or until golden. The kransekakestenger are then dipped in melted dark chocolate. 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 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. On Norway's Constitution Day (17 May), you'll often find kransekake at parties and parades, showcasing both national pride and culinary tradition. Kransekake is often used at Norwegian weddings.Here’s what I think – if you ever lose your wedding rings, you can just wear this cake. It will comfort you. Pulse until they transform from hard nut to fine powder. When they are ready, the powder will just begin to “cake up” on the sides of the processor. Be careful not to over process or the powdery almonds can turn to almond butter. Meringue Powder: You’ll use this when making my Royal Icing Recipe– it creates an icing that stiffens and sets. November, 2013: The Canadian Harvest: Quinoa Harvestand Recipes ( Quinoa Onion Frittata & Honey Vanilla Quinoa Pudding)