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Kransekake (Wreath Cake)
There is nothing quite like this Scandinavian-style cake tower. For Christmas, the kransekake is decorated to look like a festive Christmas tree.
⏱️ Prep & Cook: 1h 40m🔥 Cook: 1h 20m👤 Krystina Castella📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
To prepare: Preheat the oven to 250°F. Cover three baking sheets with parchment paper. Use a compass to draw 18 circles on the parchment, in the sizes specified: 2¼ inches, 2½ inches, 2¾ inches, 3 inches, 3½ inches, 3¾ inches, 4¼ inches, 4½ inches, 4¾ inches, 5 inches, 5¼ inches, 5½ inches, 5¾ inches, 6 inches, 6½ inches, 7 inches, 7½ inches, 8 inches. Then butter the parchment.
2
To make the dough: Combine the ground almonds with the powdered sugar in a large bowl. Add the egg whites, rosewater, almond extract, and orange juice and mix well. Transfer the dough to a double boiler, and heat until it is warm. Then transfer it to a work surface dusted with powdered sugar and knead for 2 to ⏱️ 3 minutes, until smooth.
egg whites2(339 g) powdered sugar, sifted3 cups(about 1 cup) semisweet chocolate, chopped170 g
3
To shape: Dust a work surface with powdered sugar. Roll out the dough into ½-inch thick logs in the lengths that you need to fit the circles you drew. Form each log into a ring, smoothing the seam as best you can. Flatten the tops of each ring, to provide a stable surface for the ring that will sit on top of it.
4
Bake the rings for 12 to ⏱️ 15 minutes, until dry and fi rm on the outside but soft on the inside. Cool for ⏱️ 10 minutes on the baking sheets, then transfer to racks to finish cooling.
5
To make the royal icing: Combine the powdered sugar, egg whites, and vinegar, and mix well.
egg whites2(339 g) powdered sugar, sifted3 cups(about 1 cup) semisweet chocolate, chopped170 g
6
To assemble: Scoop the royal icing into a pastry bag fitted with a medium tip, and pipe squiggly lines onto each ring. If you will fill the tower with a champagne bottle, set it on a serving plate and slide the rings in order of size over it. If you will fill the tower with candy, stack the rings on a serving plate, holding them together with the remaining icing and miniature toothpick flags, and fill the tower with candy before placing the last ring on top.
7
To serve: Disassemble the rings and cut into segments, or cut in long slices from the top down.
8
Prepare the dough and roll into logs. Instead of forming the logs into rings, cut them into 3½-inch segments. Bake for 10 to ⏱️ 12 minutes, until dry and firm on the outside. Remove from the oven and let cool. Make the chocolate glaze by melting the chocolate and the butter in a double boiler over medium-high heat. Remove from the heat and let cool a few minutes, until just warm, before using. Dip the bottom half of each segment into 1 cup chocolate glaze, and pipe ½ cup royal icing on top.
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