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| Kransekake |
the cook to the recipients, but the cake is naturally gf and the dough
accomodating so even if you don't want to make a ring cake or a
basket, use the "snakes" of dough to make letters or other patterns
for special treats.
Kransekaka (Norwegian Almond Ring Cake)
By Kari Diehl
Kransekake, or "Ring Cake," is the signature cake of Norway, earning
pride of place on wedding, birthday, graduation, and holiday banquet
tables. Traditionally made from almonds, confectioner's sugar, and egg
whites, it is a splendid flourless, gluten-free alternative to
standard celebratory cakes.
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour, 15 minutes
Ingredients:
For Cake:
5 cups water
1 lb. raw whole almonds
1 lb. confectioner's sugar
3 egg whites
2 tsp. almond extract
2 Tbsp. potato starch flour
For Frosting:
3-4 cups confectioner's sugar
2 egg whites
1 tsp. almond extract
1 tsp. lemon juice
Preparation:
Bring water to boil in large saucepan, then add 1/2 of the almonds.
Blanche until the nuts rise to the surface and the skins loosen, about
3 minutes. Remove from heat, drain and rinse the almonds in cold
water, then remove the skins. Spread them to dry on a paper
towel-lined cookie sheet (Note: you can speed this process by putting
them in the oven at low heat (about 170º) for 15 minutes, but be sure
not to let them roast). The nuts need to be completely dry before
grinding.
Grind the unblanched almonds in a coffee or spice grinder to form a
fine flour (Note: do not use a food processor, which will over-process
the nuts). Next, repeat the process to grind the blanched (now dried)
almonds. Of course if you have commercial almond flour you can skip
this step.
In a large mixing bowl, mix the two almond "flours" together along
with the confectioner's sugar. Then, grind this combined mixture a
second time.
Once the almond flour is ground, place it in a large saucepan, stir in
the 3 egg whites and almond extract, and place over a burner on low
heat. Use a wooden spoon to knead the dough over the heat until it
pulls away from the sides of the pan and shapes itself into a smooth,
shiny mass (this step is exactly like making homemade play dough; the
resulting almond paste is also the consistency of play dough).
Place the almond paste in a bowl and refrigerate overnight.
Preheat your oven to 400º. Flour a pastry board or clean counter with
potato starch flour; butter and dust six kransekake forms (if using)
with potato starch flour.
Roll the almond paste into 18 1/2"-wide "snakes," descending in length
- in 1/2-inch increments - from about 20" long to 14" long. Fit the
snakes into the forms, pinching the ends together tightly to form
rings (Note: this dough is very forgiving, so you can easily reroll a
few snakes if you've miscalculated the lengths so that they are evenly
divided to fit the graduated rings of the kransekake forms).
Alternatively, if not using kransekake forms, shape each of the 18
lengths into a ring and place on a parchment- or silpat-lined baking
sheet.
Bake in the center of oven about 15 minutes, until the rings turn a
light gold. Watch carefully, as they will burn quickly if unattended.
Remove from oven and allow rings to cool. If you have used the
kransekaka forms, leave the cakes cool in the pans.
Rap the pans lightly on a counter to loosen, running a knife between
the rings if necessary to separate. Then, carefully remove the largest
ring, invert it, and place it on a serving or cake plate.
Mix together the confectioner's sugar, 2 egg whites, almond extract,
and lemon juice to make a thick frosting. Place into pastry bag (small
tip) or in a plastic freezer bag with the end snipped off. Pipe the
frosting in a wavy pattern around the circumference of the bottom ring
(the frosting, while decorative, also serves as the glue that will
hold the cake together).
Repeat this step for each of the remaining rings, working from the
largest up to the smallest. The finished cake will look like a
Fisher-Price ring toy (but will taste far better!).
Decorate the completed cake with flags and candies, as the Norwegians
do, or with ribbons and edible and / or crystallized flowers for a
special occasion like a birthday or wedding.
Kransekake, like fine wine, improves by "aging" a day or two before
serving. Store in a tightly sealed container with a slice of apple or
gf bread in order to maximize this cake's unique soft-yet-chewy
texture. It can also be made ahead and frozen.
Alternate Presentations: The ring tower can also be built in reversed
order, with larger rings placed upon smaller ones, to form edible
baskets. Scandinavian bakers also often invert the tower to form a
cornucopia, which they fill with specialty cookies and candies.
Yield: 50 servings
--
I would rather be adorned by beauty of character than jewels. Jewels
are the gift of fortune, while character comes from within. ~ Titus
Maccius Plautus
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