Ingredients with Measurements:
- 500g almond flour
- 500g powdered sugar
- 3 egg whites
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 200g dark chocolate, melted
Special equipment needed:
- Kransekake molds (6-8 rings of varying sizes)
- Piping bag with a small round tip
Step-by-step instructions:
a. Preheat the oven to 350°F (180°C).
b. In a large bowl, mix together the almond flour and powdered sugar.
c. In a separate bowl, beat the egg whites until stiff peaks form.
d. Gently fold the egg whites into the almond flour mixture, along with the vanilla and almond extracts.
e. Transfer the mixture to a piping bag and pipe the dough into the kransekake molds, starting with the largest ring and working your way up to the smallest.
f. Bake for 10-12 minutes, or until lightly golden brown.
g. Allow the kransekake to cool completely in the molds before removing them.
h. Once cooled, carefully remove the kransekake rings from the molds and stack them on top of each other, using melted chocolate to glue them together.
i. Drizzle the remaining melted chocolate over the top of the kransekake.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
5. Temperature:
350°F (180°C)
Serving size:
12-16 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 38g
Protein: 8g
Substitutions for ingredients:
- Instead of almond flour, you can use hazelnut flour or a mixture of both.
- You can use white chocolate or milk chocolate instead of dark chocolate.
Variations:
- Add chopped nuts or dried fruit to the dough before piping.
- Use different extracts, such as lemon or orange, to flavor the dough.
Tips and tricks:
- Make sure the kransekake rings are completely cooled before attempting to stack them.
- If the dough is too sticky to pipe, add a little more powdered sugar.
Storage instructions:
Store the kransekake in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The kransekake can be reheated in the oven at 350°F (180°C) for a few minutes to crisp up the edges.
Presentation ideas:
Serve the kransekake on a cake stand or platter, garnished with fresh berries or edible flowers.
Garnishes:
Fresh berries, edible flowers, chopped nuts, or a dusting of powdered sugar.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the kransekake rings stick to the molds, gently tap the molds on a flat surface to loosen them.
- If the kransekake is too crumbly, add a little more egg white to the dough.
Food safety advice:
Make sure to use fresh, high-quality ingredients and wash your hands and equipment thoroughly before starting.
Food history:
Kransekake is a traditional Norwegian cake made from almond flour and powdered sugar. It is often served at special occasions, such as weddings and Christmas.
Flavor profiles:
The kransekake has a sweet, nutty flavor with a hint of vanilla and almond. The dark chocolate adds a rich, decadent touch.
Serving suggestions:
Serve the kransekake as a dessert or as part of a festive brunch or afternoon tea.
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Region: Norwegian