Then try our go-to menu. Step 11Top the kransekake with the star and dust with icing sugar before serving.
Your blanched almonds need to be completely dry before grinding. It was so exciting to see her surprise and joy! Ok, hopefully you don’t feel defeated after reading my list! To make the dough, in a large mixing bowl, stir the almond flour, confectioners' sugar, cardamom, and salt together. Brush a set of 6 kransekake molds with butter.
These are my tips for how to make a successful kransekake dough:1. Many Norwegian food fans are very familiar with kransekake, the show- stopping cornucopia-shaped marzipan-like almond cake made for special occasions such as weddings, confirmations, baptisms and Christmas. Cover the bowl with clingfilm and chill for a minimum of 2 hours, preferably overnight, or freeze for 30 minutes. Repeat with the remaining rings, stacking them one on top of the other, from largest to smallest, piping a zig zag pattern on every ring. Ambitious chefs reverse the entire 18-layer tower into cornucopias, filling these with specialty candies and cookies. Makes them a little chewier. Using the end of a toothpick, add food coloring until the desired shade is achieved. Kransekake, Norway's justly famous almond ring cake, is easy to prepare and not as frightening to assemble as it looks.
Next, make the almond paste. Once you feel the dough is warm, remove it from the pot, and add a little more aquafaba if the dough dries up. Discovered almond flower last year. (The smaller rings are the hardest to make, so take your time shaping them.). Transfer the dough to a double boiler and knead the dough for about 10 minutes, working it with your hands until the dough becomes almost too hot to comfortably work with. Carefully remove rings from molds. From which platforms to use and the best books to read, bibliophiles share their advice. Remove the baking sheet and parchment paper and bake the rings for 10 to 12 minutes until lightly golden. Roll each piece into a long rope about 2cm thick. Kransekakestenger however, are less known. The paste will have the consistency of homemade play dough. I also make kransekake every 17 Mai, and always ground almonds. Makes it so much easier. By grinding it by hand, you will keep the necessary oils in the nuts and the ground almonds have a softer texture as well that will ensure the proper texture. Excerpt from Modern Scandinavian Baking, by Daytona Strong, published by Rockridge Press.
But if you know how to make it, it’s really not hard – and I wish somebody had told me these ‘secrets’ the first time around!
Step 5Cut the dough into strips (these will become rings): The smallest strip should measure 8cm, the next 11cm, the next 14cm and so on. (For this step I mix the dough in the large mixing bowl I use for my stand mixer, and set this over a saucepan of simmering water). Inexpensive and remarkably easy to prepare, it offers the added benefits of being gluten-, wheat- and butter-free.
Step 10Once the stars are hard, interlink the 2 stars by sliding one channel into the other creating a 3 dimensional star. Leave to cool completely.
With its towering concentric circles and decorative icing, kransekake is an impressive cake and delicious as well.
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