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Kransekake

Ingredients

  • 500 g almonds can also use 250 g roasted, dried almonds and 250 g unroasted almonds
  • 500 g powdered sugar
  • 2 dl egg white needs approx. 6 medium-sized eggs

Instructions

Grind the Almonds

  1. Grind the almonds. If the almonds are to coarsely ground it can be difficult to make the dough sticky.

Prepare the Dough

  1. Put ground almonds, powdered sugar and some (not all) of the egg whites in a large mixing bowl and mix well. Add additional egg whites until you get the consistency you are looking for.

Prepare the Kransekake Tins

  1. Melt butter and brush the molds well. Put some flour in a wide tray or bowl and dip the whole forms in the flour. Shake off any loose flour. Make sure the entire inside of the mold is covered in butter and flour.

Roll out the Dough

  1. Roll out the dough by hand to thumb sized rolls. Put the rolls into the tins and press end joints together so that the rings are whole. Start with the smallest ring and work your way up in size.

Baking

  1. Bake the rings in the middle of the oven for approx. 15 minutes at 180 degrees.
  2. Cool the rings quickly, preferably in front of an open window. Remove the rings by gently tapping on the countertop or tilt them out with a knife. It’s easier to remove them when they are slightly warm.

Storage

  1. Kransekake can be stored in a box with a tight lid. A few of days before the cake is to be served put a couple of pieces of soft bread into the box to make it chewy. Make sure that the bread do not touch the cake itself.