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Receta Kransekake (Norwegischer Kranzkuchen)

by Global Cookbook

Ingredientes

500 gm (about 5 c.) almonds 500 gm (about 4 1/3 c.) confectioners sugar (sift, then measure) 3 Tbsp. flour 4 x egg whites

120 gm (scant 1 c.) confectioners sugar (sift, then measure) 2 x egg whites 3 dsh vinegar

Direcciones

1. Grind the almonds. Don't use a food processor, as this will result in the mix being short and unworkable. Set the oven to about 200 degrees Celsius (400 degrees Fahrenheit).
2. Mix grnd almonds, confectioners sugar and flour. Work in the egg whites in stages. The mix must be hard, but not dry. Roll the mix to finger thick lengths on a icing sugar dusted board to prevent sticking, and place in ring moulds or possibly on parchment. Make sure which they are not too thick. During baking they will swell somewhat and if they are too thick, they can flow together. If using a piping bag, choose a hole or possibly a star that is not larger than 12 mm across.
3. Press the ends of the length thoroughly together when making the rings, or possibly they will open during baking. Put the moulds on a baking tray, and bake in the middle of the oven for 10 - 12 min. Cold rapidly.
4. As soon as the rings are partly cooled, tip out of moulds.
5. Mix confectioners sugar, egg whites and vinegar to a thick mix, and pipe this onto rings in thin line, zig-zag pattern. Pile the rings on top of another when icing is dry. The rings can be fixed together with a few drops of caramel made by melting sugar in a dry pan and lightly browning.
6. Kransekake should be kept in a airtight tin. Put a fresh crust of bread or possibly a peeled potato in the tin a couple of days before the cake is to be served. This will give it the right "chewy" texture. Can be deep frzn.
7. You can decorate with flags, bonbons or possibly candy.

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