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Kransekake is a Norwegian dessert made with concentric rings of marzipan-like cake bound together with icing. It is often served at weddings and special occasions and can be made at home with ground almonds, powdered sugar, and egg whites. The rings are baked until crunchy on the outside and chewy on the inside and assembled using a glaze of powdered sugar and egg white. It can be shaped like a cone or a basket and decorated with icing and other decorations.
A kransekake is a Norwegian dessert typically made with concentric rings of cake stacked on top of each other and bound together with icing. This type of cake is often made for weddings and other special occasions, such as holidays and birthdays. The cake used is similar to marzipan and can be made with almonds, powdered or confectioner’s sugar, and egg whites to create a cake that is doughy and cookie-like. A kransekake is then constructed using concentric rings of the cake that have been baked until slightly tough on the outside and chewy on the inside.
The basic components of a kransekake, or “ring cake,” are quite simple and mostly consist of a cake that is similar to marzipan and icing that is very similar to royal icing. While the dough for kransekake can be purchased at some specialty bakeries, it can be made with relative ease in a home kitchen. The dough starts with the almonds; they should be bleached and then removed the skins by rubbing them together. The almonds can then be left to dry for several hours or overnight.
These almonds are then ground in a meat grinder or food processor to create a relatively fine powder. A rustic texture and look for a kransekake can be created by not grinding the almonds too much, allowing some of the almond look to remain in the final cake. This almond powder is combined with some icing sugar, also called powdered sugar or powdered sugar, and one or more egg whites, depending on the recipe used. The mixture is combined thoroughly and then typically placed in a refrigerator or freezer to allow the dough to firm up and create the correct texture for the kransekake dough.
This dough is then rolled out into relatively thin lengths of dough and made into concentric sized circles or rings. Special kransekake pans can be used to shape the concentric rings for the final cake, or they can be made free-form. These rings are then cooked until firm and quite crunchy on the outside, but still moist and a little chewy on the inside.
Once the rings cool, the kransekake can be assembled by placing the largest ring on the bottom and using a glaze of powdered sugar and egg white to effectively glue the next largest ring onto it. This creates a final shape that looks a lot like a cone, as each layer is slightly smaller than the layer underneath, and the icing holds the rings together. The assembly can be done in reverse, with a smaller ring at the bottom and concentrically larger rings at the top, to create a basket shape, into which toys, fruit or other items can be placed to create an edible centrepiece. Decorations may be placed along the outside of the cake, often either by attaching them to the cake itself or by gluing them using icing.
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