Authentic Norwegian Kransekake
A traditional Norwegian dessert made from almond-based dough pressed into rings and baked until golden, then stacked into a towering ring cake. The dough is formed by grinding almonds with sugar, binding with egg whites, resting in the fridge, and then shaping into sausages and rings before baking.
Pasos
- 1
Grind almonds in an almond grinder or food processor.
- 2
Mix almonds and powdered sugar together in a large mixing bowl. Add three of the egg whites and knead the dough until it comes together in a ball. Wrap in cling film and refrigerate for at least an hour, preferably until the next day.
- 3
Grease the kransekake forms well and coat with semolina, flour, or breadcrumbs.
- 4
Preheat oven to 210°C 210 °C · 410 °F · Fuego alto (410°F 210 °C · 410 °F · Fuego alto), top and bottom heat. Divide the dough into six sections.
- 5
Slowly add the remaining egg white to the dough and knead until you can roll it into long sausages about as thick as your index finger. Fill the forms with the dough sausages, pinching the ends together to form rings.
- 6
Set the forms on a baking sheet and bake in the middle of the oven for about 10–12 minutes, until the tops are golden brown.
