KRANSEKAKE
Kransekake is a show-stopping Scandinavian celebration dessert that literally means 'wreath cake.' The tower of ring-shaped cookies whimsically decorated with royal icing is worthy of being the center of any celebration.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 15 to 20 servings
Number Of Ingredients 8
Steps:
- Arrange a rack in the lower third of the oven and preheat to 300 degrees F.
- Add the almond flour and 1 pound of the confectioners' sugar to a food processor. Pulse about 10 times to combine. Add the egg whites and vanilla extract. Run the processor for about 20 seconds until the dough forms into a ball; it will be slightly sticky. Remove the dough from the food processor and form it into a disc. Tightly cover with plastic wrap and let it rest at room temperature for 20 minutes.
- Spray the kransekake molds with nonstick spray and sprinkle with semolina, tapping off any excess.
- Working with a quarter of the dough at a time, roll it out into a rope long enough to wrap into each mold. The width should be even and no thicker than 1/2 inch. (Keep the unused dough covered with plastic wrap.) Repeat the process until all the molds are filled. Transfer the molds to 2 baking sheets.
- Bake until lightly golden, about 20 minutes, rotating halfway through. Remove from the oven and allow to cool for 10 minutes in the molds. Carefully remove each ring from the molds onto cooling racks for 10 minutes.
- To make the royal icing, add the remaining 1/2 pound confectioners' sugar, meringue powder and 4 tablespoons water to the bowl of a stand mixer fitted with a whisk attachment. Whisk until stiff peaks form. If desired, stir a few drops of food coloring into the icing with a rubber spatula. Put the royal icing into a piping bag fitted with a small round tip. Pipe icing onto each ring and stack them, largest to smallest. Dust with confectioners' sugar right before serving.
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Alfred Thompson
[email protected]I'm not a big fan of almond paste, but I thought I would give this cake a try. I was pleasantly surprised! The cake was very moist and flavorful, and the almond paste filling was not overpowering. I would definitely make this cake again.
Mayah Galvin
[email protected]I made this cake for a special occasion and it was a huge success! Everyone loved it. The cake was beautiful and delicious. I highly recommend this recipe.
sijanur rahman
[email protected]This cake was amazing! It was so moist and flavorful. The almond paste filling was the perfect complement. I will definitely be making this cake again.
WELD EL FA
[email protected]This cake was a disaster! The instructions were unclear and the cake turned out dense and crumbly. I would not recommend this recipe.
eddie dobbinson
[email protected]The cake was a bit dry, but the almond paste filling was very good. I think I would try a different recipe next time.
Tesss John
[email protected]This was a delicious cake! I made it for a potluck and it was gone in no time. The almond paste filling was especially popular. I will definitely be making this cake again.
Nwonu Emmanuel
[email protected]I've made this cake several times and it's always a crowd-pleaser. It's a bit time-consuming to make, but it's definitely worth the effort. The cake is so moist and flavorful, and the almond paste filling is the perfect complement. I highly recommend
Fabian Trevino
[email protected]This was my first time making Kransekake and it turned out great! The instructions were easy to follow and the cake looked just like the picture. I used a store-bought almond paste filling, but I think it would be even better with homemade. Overall,
Paul McCann
[email protected]Kransekake is a beautiful and delicious cake that is perfect for special occasions. I made it for my daughter's birthday and it was a huge hit! The cake was moist and flavorful, and the almond paste filling was divine. I highly recommend this recipe!