This is one of Leigh's bakes but it's so great I had to post about it! Leigh spotted a Kransekake pan for sale in Lakeland at the bargainous price of £9.99 and the cake itself looked a bit of a challenge to make but impressive so we thought we'd have a go. Kransekake is a traditional Norwegian cake made of rings stacked in a tower.
Leigh reports that the cake itself is actually quite easy to make - you make one lot of dough and then use that to make all the layers. The pan does a lot of the work because it works out all the sizes you need for the layers! But that's not to take anything away from Leigh - it is delicious!!!
So here we have...Leigh rolling out the dough to sausage shapes and fitting them in the pan
Handy helper number 1 who was greasing and flouring (well, semolinaing) the pans
More dough in pans
Handy helper number 2 who's main contribution was sitting nice and quietly eating a biscuit while all the work went on!
Dough ready to bake
1 lb / 454g ground almonds
4 egg whites (slightly beaten)
1 lb/ 454g icing sugar
plain flour/semolina for dusting
1. Add the ground almonds to a large bowl and then add 1 egg white to form a thick dough.
2. Sift in the icing sugar and add the remaining egg whites and mix.
3. Place the mixture in a pan and using a gentle heat warm the dough. Stir continually. Wrap the dough in clingfilm and store in a fridge until the next day.
4. Pre-heat the oven to 205C/Gas 6. Roll the dough into the thickness of fingers long enough to fill the tins. Thoroughly grease the forms with cake release (we used spray oil) and dust with flour or semolina.
5. Fill the rings with the dough, then butt and pinch the edges to form a perfect circle.
6. Place the forms onto a baking try and bake for 10 minutes.
7. Allow to cool completely and then remove the Kransekake from the forms.
To build the cake :
On a platter drizzle some icing and then place the largest ring onto the icing. Pipe icing in scallops (using a small round tip) onto the ring. Place the next largest ring on top of the icing and decorate in the same way. Continue to stack the rings in this way. The icing will help to hold the rings in place but to ensure that they are thoroughly secured, slide toothpicks between the layers.
Can decorate further with more icing sugar, glitter, sprinkles...