Just call me Kransekake. Or something

It took me all of 3.4 seconds to reply to an email from my Aunty Krinny earlier in the week if I’d like her to come down to my place and show me how to make a Kransekake that she has become famous for in our family. My Mum’s side of the family was originally from Norway (and when I say originally I mean many, many generations ago), I blame them for my tall, solid, heavy bones and frame, and she got a recipe a few years ago from a friend of hers that lives over there.

It translates literally as a wreath cake and is a traditional Danish & Norwegian cake eaten on special occasions such as a wedding, baptism, Christmas or New Years Eve. The texture is hard to touch, but soft and chewy to eat. It always looks spectacular and tastes even better, and because of it’s high show pony factor I was expecting it to be quite complicated and a little Zumbo-esque in technique. I was DEAD wrong. Look!

Kransekake
: 700 grams almond meal
: 500 grams icing sugar
: 4 egg whites
: 3 tablespoons plain flour

THAT. IS. IT.

: In a large mixing bowl mix together the almond meal and icing sugar

: Separate the 4 eggs

: Build a well in the centre

: And tip the egg whites in. Mix together with a spoon for a little while until combined

: And then get your hands in there – kneading the mixture like a dough for a few minutes

: Then comes the fun bit! Take small bits at a time and roll them into snake shapes about 1cm thick. The  dough will crumble when you start, but don’t get disheartened! Squish it back and start again. I had to do this about 3 times before it worked – all of a sudden it just does. Must be something to do with the heat of your hands with the mixture. Or something.

: Then it’s a matter of placing them into the ring tins (that you have to buy specifically). The round biscuit mixture gets placed into the rings and then cut off when it connects. It’s just like play-doh! Make sure the tins are buttered AND oiled. The spray is no good – old school techniques are required.

: There are 18 rings in total (6 tins of 3 in each all slightly smaller than the others). Whack into a pre-heated oven 180 degrees c fan forced or 210 degrees c on bake for 12-15 mins or until golden brown

: Like this!

: When they are cooled you use a butter knife to pop them out. If they are resisting, just move around the circle in spots until it pops out.

: They then get stacked on top of each other

: Bravo! If it was eating time you would just make a simple white drizzle icing – icing sugar and milk and drizzle it down the cake. You could also use melted white or dark chocolate and then decorate with whatever took your fancy! Or just dust with icing sugar.

: As we won’t be eating it for a week or so I have it in an air tight container with a piece of bread in there (who knows why but that’s what I was told) and it can even be frozen like that, with the bread in there.

: Extra mixture can be made into cookies that are DELICIOUS. Believe me, I’ve eaten about 8 of them already.

How good is that? Merry Christmas! Or should I say God Jul?! 

  • http://www.creative-current.com/ Nicky

    Wow! Looks amazing – must go google this stat.

  • http://www.blogger.com/profile/09334181966209041832 Corinne – Daze of My Life

    Those little hands! That cake! A triumph! Yum x

  • http://www.blogger.com/profile/16483975077509536637 Angels have Red Hair

    YOU make it look easy….I would stuff it up for sure :)

    • http://www.blogger.com/profile/02005492484650666091 BabyMac

      I don’t think you would – it was seriously easy. Promise!

  • http://www.blogger.com/profile/07507983700822758509 Diary of a jazz widow

    Yummy!

  • http://www.blogger.com/profile/08970799811800725500 Rhi@FlourChild

    Wow! Can’t wait to see how you decorate it.
    Love the ‘vintage’ box for the special tin. *dashes off to check various European ebay sites*.. :)

  • http://www.ducksonthedam.com.au/ Alli @ ducks on the dam

    Ah tradition (imagine that sung in deep voice a la Fiddler on the roof). What fun. It’s going to look gorgeous (and I am sure that you will share…….)

  • http://www.ducksonthedam.com.au/ Alli @ ducks on the dam

    Oh, and I forgot to say – ose little pudgy hands just did it for me

  • http://www.blogger.com/profile/17646925050489695536 Mother Down Under

    Impressive!

    When you are serving it do you separate the rings?
    Or do you somehow cut it?

    • http://www.blogger.com/profile/02005492484650666091 BabyMac

      We’ve just pulled off the rings and eaten/broken them up that way.

  • http://www.blogger.com/profile/00249766510078357225 Mimsie

    I am quite intrigued by this fantastic cake but it’s much to fiddly for these old hands to manage. Can’t wait to see the final product when you ice it etc.
    So you blame your Nowegian ancestors for your strong bones etc. My great-grandparents were Danish so guess I can blame them for my height, large frame and solid bones etc. Have to blame someone eh?

  • http://www.blogger.com/profile/15936530633161291153 Brenda @ Mira Narnie

    oh i love hearing stories like this! we have latvian heratige in our family and I love making these pastry donuts with a lovely little onion and bacon filling…sounds revolting but its delicious. Only thing is it takes all bloody day! Love your kransakake! xx

  • Anonymous

    Yum,yum!

    I’d say the bread would absorb any moisture..maybe?

  • http://www.blogger.com/profile/01022569419713163845 Francesca Muir

    This is just so fabulous and a step- by-step guide too. Thank you

  • Anonymous

    You know what? I don’t think I can be arsed buying ring tins and the whole hoopla, but I think I could see my way clear to fixing up a batch or two of cookies with that mix!

    Gael Macpherson