Kransekake
A light almond cookie, stacked into rings and decorated with royal icing and sprinkles
Equipment
- 1 Kransekake Ring Mould
- 1 Cake Board
- 1 Electric whisk
- 1 Piping Bag
Ingredients
- 4 Egg Whites Keep one egg white aside if using large eggs
- 500 grams Ground Almond
- 500 grams Icing Sugar
- 2 tsp Almond Extract
Instructions
The Day Before
- Using an electric mixer, whisk the egg whites until you reach stiff peaks.
- Fold in the ground almonds and almond extract - slowly and gently, you want to retain as much air as possible.
- Fold in the icing sugar until the whole mixture is combined - It will feel like a biscuit dough.
- Cover with cling film/put in a food bag and keep in the fridge for 8-12 hours.
On the day
- Take the dough out of the fridge 15 minutes before using.
- Preheat the oven to 180C.
- Rip pieces off the dough and roll into evenly width'd sausages.
- Rest them lightly in the ring moulds until you have filled each one.
- If you have any leftover dough, add it to any rings that might be a bit thin.USE ALL THE DOUGH.
- Bake for 10-12 minutes until golden.
- Remove from the oven and cool completely in the rings.
Assembling the Kransekake
- Make up your Royal Icing. Put in a piping bag with a very small hole or nozzle.
- Loosen each dough ring using a knife. Take care not to scratch the mould.
- Remove the largest dough ring and pipe a thin ring of royal icing on the board to stick the ring down.
- Pipe zig zags of royal icing on top of the ring and attach some sprinkles while the icing is still wet.
- Add the next sized dough ring on top and keep repeating the process until you use all your baked rings.
Nutrition
Calories: 486kcalCarbohydrates: 61gProtein: 12gFat: 25gSaturated Fat: 2gSodium: 21mgPotassium: 22mgFiber: 5gSugar: 51gCalcium: 106mgIron: 2mg
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