Ingredients with Measurements:
- 500g marzipan
- 500g powdered sugar
- 4 egg whites
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/2 cup all-purpose flour
- Silver dragées or sprinkles (optional)
Special equipment needed:
- Kransekake molds (rings of varying sizes)
- Piping bag with a small round tip
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the marzipan, powdered sugar, egg whites, almond extract, vanilla extract, lemon juice, and salt. Mix until well combined.
3. Add the flour to the mixture and mix until a smooth dough forms.
4. Transfer the dough to a piping bag with a small round tip.
5. Grease the kransekake molds with cooking spray or butter.
6. Pipe the dough into the molds, starting with the largest ring and working your way up to the smallest. Make sure the dough is evenly distributed in each mold.
7. Bake the kransekake for 12-15 minutes, or until lightly golden brown.
8. Let the kransekake cool for a few minutes before gently removing them from the molds.
9. If desired, decorate the kransekake with silver dragées or sprinkles.
Time:
Preparation time: 30 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes approximately 20-25 rings of kransekake
Nutritional information:
Calories per serving: 200
Fat: 8g
Carbohydrates: 30g
Protein: 4g
Substitutions for ingredients:
- Almond extract can be substituted with amaretto liqueur.
- Lemon juice can be substituted with orange juice.
Variations:
- Add chopped pistachios or dried cranberries to the dough for added texture and flavor.
- Dip the ends of the kransekake in melted chocolate for a decadent touch.
Tips and tricks:
- Make sure the dough is not too soft, or it will spread out too much in the molds.
- If the dough is too sticky, dust your hands with powdered sugar before handling it.
- If the kransekake sticks to the molds, gently tap the molds on a flat surface to release them.
Storage instructions:
Store the kransekake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the kransekake, place them in a preheated oven at 350°F (180°C) for 5-7 minutes.
Presentation ideas:
Arrange the kransekake rings in a tower, with the largest ring at the bottom and the smallest at the top.
Garnishes:
Decorate the kransekake with silver dragées or sprinkles.
Pairings:
Serve the kransekake with coffee or tea.
Suggested side dishes:
Serve the kransekake with fresh fruit or a cheese platter.
Troubleshooting advice:
- If the kransekake is too dry, add a little more egg white to the dough.
- If the kransekake is too soft, add a little more flour to the dough.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before handling the dough.
Food history:
Kransekake is a traditional Norwegian cake that is often served at weddings and other special occasions.
Flavor profiles:
The marzipan in the kransekake gives it a sweet and nutty flavor, while the almond extract and lemon juice add a subtle tanginess.
Serving suggestions:
Serve the kransekake as a dessert or a sweet snack.
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Region: Norwegian