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Recipe: Kransekake
July 7, 2011
Kransekake
350 g icing sugar
3 tbsp (flat!) white flour
4 egg whites
Please make sure all your equipment is clean ( – including your hands)
Mix everything thoroughly
Any respectable Norwegian cake maker would be in possesion of a set of ‘ring-tins’ that would help shaping the cake – all though with a bit of extra care you can achieve perfect results without the tins. Even though the most common way to present the cake is as the picture illustrates – you can do it whichever way you desire.
Roll the dough out to a diameter of half an inch – and cut them to the required lenght. Use Icing Sugar as you roll out the dough (if you use tins DONT grease them – use only the Icing Sugar.
The next trick is to pay close attention as they are in the oven.
Every oven is different, but as a guide use 210 degrees (gasmark 7) for 10-12 minutes.
Place your tray in the middle of the oven.
If you leave them too short the cakes will be soggy – and too long leaves them dry.
Look for them to go a nice golden brown.
Most people put the cakes straight into a fridge from the oven as their trick to get soft-centered but crunchy perfect.
Take out to defrost and decorate as and when you intend to serve.
Mix Icing Sugar with Egg whites for the decoration (try adding a few drops of lemon juice)
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