Norwegian Kransekake

Instructions

1. 1

   Grind Almonds to Fine Powder

   5 min

   Start by processing almonds in a food processor or almond grinder until they reach a fine, flour-like consistency. This ensures a smooth texture in your cake. Be careful not to over-process, as this can turn almonds into almond butter.

2. 2

   Mix Dough Ingredients

   5 min

   In a large mixing bowl, combine the ground almonds with powdered sugar. Add three of the egg whites and mix thoroughly by hand until the mixture forms a cohesive dough ball. Once combined, wrap the dough tightly in plastic wrap and refrigerate for at least one hour, or ideally overnight to enhance the flavors.

3. 3

   Prepare Molds for Baking

   3 min

   Take your kransekake molds and generously grease them to prevent sticking. Dust the greased molds with semolina, flour, or breadcrumbs to create a non-stick surface. Ensure the molds are well-prepared for easy removal after baking.

4. 4

   Preheat Oven

   1 min

   Set your oven to preheat at 210°C (410°F) so that it reaches the correct temperature by the time you are ready to bake. This high temperature will help achieve a nice golden color on the cake.

5. 5

   Shape the Dough

   8 min

   After chilling, divide the dough into six equal portions. Gradually incorporate the remaining egg white into each portion and knead until the dough is pliable and can be rolled into long sausages, about the thickness of your finger. This is crucial for achieving the traditional ring shape.

6. 6

   Form Dough Rings

   3 min

   Carefully fill the prepared molds with the dough sausages, ensuring to pinch the ends together to form well-defined rings. Make sure the rings are uniform in thickness for even baking.

7. 7

   Bake Kransekake

   20 min

   Arrange the filled molds on a baking sheet and place them in the center of the preheated oven. Bake for 10-12 minutes, watching closely until the tops turn a lovely golden brown, indicating they are perfectly baked.