Panorama Community Magazine Kransekake is a show-stopping Scandinavian celebration dessert that literally means 'wreath cake.'
Kransekake
INGREDIENTS • 1 pound almond flour • 1 1/2 pounds confectioners' sugar, plus more for dusting • 3 large egg whites • 1 teaspoon pure vanilla extract • Nonstick baking spray • Finely ground semolina, for dusting • 3 tablespoons meringue powder • Food coloring, optional
Note - this recipe requires special equipment: 6 kransekake molds
DIRECTIONS 1. Arrange a rack in the lower third of the oven and preheat to 300 degrees F. 2. Add the almond flour and 1 pound of the confectioners' sugar to a food processor. Pulse about 10 times to combine. Add the egg whites and vanilla extract. Run the processor for about 20 seconds until the dough forms into a ball; it will be slightly sticky. Remove the dough from the food processor and form it into a disc. Tightly cover with plastic wrap and let it rest at room temperature for 20 minutes. 3. Spray the kransekake molds with nonstick spray and sprinkle with semolina, tapping off any excess. 4. Working with a quarter of the Recipe courtesy of Food Network Kitchen dough at a time, roll it out into a rope long enough to wrap into each mold. than 1/2 inch. (Keep the unused dough The width should be even and no thicker covered with plastic wrap.) Repeat the process until all the molds are filled. Closed & Transfer the molds to 2 baking sheets. Merry Christmas fro Christmas m Day Happy New Year 5. Bake until lightly golden, about everyone at 20 minutes, rotating halfway through. Remove from the oven and allow to cool for 10 minutes in the molds. Carefully remove each ring from the molds onto cooling racks for 10 minutes. Located in the 6. To make the royal icing, add the Church Hill Mall remaining 1/2 pound confectioners' sugar, meringue powder and 4 tablespoons water to the bowl of a stand mixer fitted with a whisk attachment. Whisk until stiff peaks form. If desired, stir a few drops of food coloring into the icing with a rubber spatula. Put the TRY OUR royal icing into a piping bag fitted with DELICIOUS a small round tip. Pipe icing onto each HOMEMADE ring and stack them, largest to smallest. CHILI! Dust with confectioners' sugar right OPEN: Mon.-Sat. 7am-7pm • Sun. 8am-2pm before serving.
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