Kransekake (Norwegischer Kranzkuchen)
by Peter Wieland
CAKE :
500 grams (about 5 cups) almonds
500 grams (about 4 1/3 cups) confectioners
sugar (sift, then measure)
2-3 tablespoons flour
3-4 egg whites
ICING :
120 grams (scant 1 cup) confectioners sugar
(sift, then measure)
1-2 egg whites
2-3 drops vinegar
Grind the almonds. Do NOT use a food processor,
as this will result in the mixture being short
and unworkable.
Set the oven to about 200 degrees Celsius (400
degrees Fahrenheit).
Mix ground almonds, confectioners sugar and flour.
Work in the egg whites in stages.
The mixture must be firm, but not dry.
Roll the mixture to finger thick lengths on an
icing sugar-dusted board to prevent sticking,
and place in ring moulds or on parchment.
Make sure that they are not too thick.
During baking they will swell somewhat and if
they are too thick, they can flow together.
If using a piping bag, choose a hole or a star
which is not larger than 12 mm across.
Press the ends of the length thoroughly together
when making the rings, or they will open during
baking.
Put the moulds on a baking tray, and bake in the
middle of the oven for 10 - 12 minutes.
Cool rapidly.
As soon as the rings are partly cooled, tip out of moulds.
Mix confectioners sugar, egg whites and vinegar to a thick
mixture, and pipe this onto rings in thin line, zig-zag
pattern.
Pile the rings on top of another when icing is dry.
The rings can be fixed together with a few drops of caramel
made by melting sugar in a dry pan and lightly browning.
Kransekake should be kept in a airtight tin.
Put a fresh crust of bread or a peeled potato in the tin
a couple of days before the cake is to be served.
This will give it the right "chewy" texture.
Can be deep frozen.
You can decorate with flags, bonbons or candy.
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