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Kransekake

Kransekake is a traditional Norwegian cake that is typically served during special occasions like weddings, Christmas, or New Year's celebrations. It consists of a series of concentric rings made of almond flour, sugar, and egg whites, which are baked to form a tower-like structure. The cake is often decorated with icing, flags, or other festive ornaments.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine European, Norwegian
Servings 4 servings
Calories 410 kcal

Ingredients
  

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Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the almond flour, powdered sugar, and salt.
  • In a separate bowl, whisk the egg whites until frothy. Add the almond extract and continue whisking until soft peaks form.
  • Gently fold the egg white mixture into the dry ingredients until well combined. The dough should be firm and pliable.
  • Divide the dough into three equal portions. Take one portion and roll it into a long snake-like shape, about 1 inch thick.
  • Shape the dough into a circle on the prepared baking sheet, ensuring the ends meet. Repeat this process with the remaining two portions of dough, stacking them on top of each other to form a tower-like structure.
  • Bake the Kransekake in the preheated oven for about 15-20 minutes or until lightly golden brown. Allow it to cool completely before handling.
  • Once cooled, carefully remove the Kransekake from the baking sheet and place it on a serving platter.
  • To decorate, dust the Kransekake with powdered sugar. You can also add festive ornaments like flags or icing designs for extra flair.
Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 410kcal (21%)Carbohydrates: 78g (26%)Protein: 17g (34%)Fat: 35g (54%)Saturated Fat: 2g (13%)Sodium: 183mg (8%)Potassium: 38mg (1%)Fiber: 7g (29%)Sugar: 3g (3%)Calcium: 149mg (15%)Iron: 3mg (17%)
Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

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