Kransekake 18 Layer Norwegian Wedding Cake Recipes

KRANSEKAKE (NORWEGIAN ALMOND RING CAKE)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 sheets with parchment paper.
• Combine confectioners' sugar, ground almonds, and baking powder in a large bowl. Add unbeaten egg whites one at a time, mixing until a firm dough forms. Knead dough for 2 minutes until it holds together and doesn't fall apart easily.
• Roll dough into 18 ropes the thickness of your index finger, each rope a little longer than the next. Shape each rope into a ring. Arrange rings on the baking sheets.
• Bake in the preheated oven until golden brown, about 10 minutes. Watch smaller circles carefully, as they may finish baking before the larger ones. Remove from the oven and let cool.
• Mix confectioners' sugar and vanilla extract together to make icing. Pour icing into a piping bag fitted with a small tip.
• Place a doily on a serving plate. Pipe a ring of icing as large as the largest cake ring. Place the largest cake ring on the icing. Pipe icing in a zig-zag pattern over the ring. Stack remaining cake rings on top, from largest to smallest, piping icing between each ring.

KRANSEKAKE (18-LAYER NORWEGIAN WEDDING CAKE)

Steps:

• Mix almond meal and powdered sugar until there are no lumps.
• In a separate bowl, beat egg whites until stiff. (A stand mixer works best for this.).
• Whites should stand straight in a peak when you lift out the beater.
• Reserve 2/3 cup of the egg whites, and mix remaining egg whites into almond flour/powdered sugar mixture with a wooden spoon or with your fingers.
• The dough will be thick and should have the texture of cookie dough.
• Place the dough into a cookie press.
• Using a star-shaped disk, press the dough into kransekake rings that have been greased and coated with bread crumbs or white corn meal.
• Test one ring by baking at 325 degrees for 15 minutes.
• If this sample has tunnels, you may need to add a little more powdered sugar.
• If the dough doesn't rise, you may need to add a little more of the egg white.
• Do not over bake.
• After baking all the cake rings, cool to nearly cold before removing the cake from the rings.
• The cake should be only be slightly brown on the tips of the dough.
• After baking all the cake rings, cool to nearly cold before removing the cake from the rings.
• Use a thin knife to start lifting each ring out gently.
• If a ring breaks, save it and serve it in little pieces around the bottom of the cake.
• You can either stack the rings into a cone shape and lightly drizzle icing in a scallop pattern or v-pattern around each ring, or you can drizzle the rings with icing first and then stack them into a cone.
• If you would like to freeze the kransekake, fill empty ice cream buckets with the unfrosted rings layered between sheets of waxed paper.
• Icing:.
• Mix powered sugar with a little melted butter.

KRANSEKAKE

Steps:

• Dough: Place almonds in a food processor and process to form fine crumbs, about 2 minutes. Add sugar and salt and process until well combined and powder-like, about 1 minute. Add egg whites and process until a dough forms (it will have the texture of cookie dough). Wrap tightly in plastic wrap and refrigerate overnight.
• Preheat oven to 300°F with oven rack in the middle. Brush a set of 6 kransekake molds with butter. Divide dough in half. Working with one half of dough at a time, cut into small portions and roll into ropes that are slightly thicker than the diameter of a pencil (about 3/8-inch-to-1/2-inch thick). Fit ropes into rings of 3 molds, trimming to fit. Place molds on an unrimmed baking sheet and bake until puffed and lightly golden brown, about 30 minutes.
• Transfer molds to a wire rack and let cool completely on baking sheet. Repeat shaping and baking process with remaining half of dough and remaining 3 molds. Carefully remove rings from molds.
• Royal Icing: In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and egg whites. Mix on medium-high speed until combined and thickened, about 8 minutes. If decorating with more than one color, divide icing into batches. Using the end of a toothpick, add food coloring until the desired shade is achieved.
• To Assemble: Sort rings in order of size. Fill a piping bag with icing and pipe a few dots onto the base of the largest ring and adhere to a cake plate. Pipe icing onto the base of next largest ring, and stack on top of the first ring. Repeat process, continuing to stack rings in decreasing size to form a tower of 18 rings. Decorate as desired. Allow icing to set before serving.