Kransekake (18-Layer Norwegian Wedding Cake)

READY IN: 45mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix almond meal and powdered sugar until there are no lumps.
  • In a separate bowl, beat egg whites until stiff. (A stand mixer works best for this.).
  • Whites should stand straight in a peak when you lift out the beater.
  • Reserve 2/3 cup of the egg whites, and mix remaining egg whites into almond flour/powdered sugar mixture with a wooden spoon or with your fingers.
  • The dough will be thick and should have the texture of cookie dough.
  • Place the dough into a cookie press.
  • Using a star-shaped disk, press the dough into kransekake rings that have been greased and coated with bread crumbs or white corn meal.
  • Test one ring by baking at 325 degrees for 15 minutes.
  • If this sample has tunnels, you may need to add a little more powdered sugar.
  • If the dough doesn't rise, you may need to add a little more of the egg white.
  • Do not over bake.
  • After baking all the cake rings, cool to nearly cold before removing the cake from the rings.
  • The cake should be only be slightly brown on the tips of the dough.
  • After baking all the cake rings, cool to nearly cold before removing the cake from the rings.
  • Use a thin knife to start lifting each ring out gently.
  • If a ring breaks, save it and serve it in little pieces around the bottom of the cake.
  • You can either stack the rings into a cone shape and lightly drizzle icing in a scallop pattern or v-pattern around each ring, or you can drizzle the rings with icing first and then stack them into a cone.
  • If you would like to freeze the kransekake, fill empty ice cream buckets with the unfrosted rings layered between sheets of waxed paper.
  • Icing:
  • Mix powered sugar with a little melted butter.
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