Kransekake- aka BIG almond tower!

2 comments
aga, baking, cake, christmas

This gluten free alternative is also known as ring cake as the tower is simply a stack (normally 18) of different sized rings held together with icing. It is common centrepiece across Scandinavia at weddings, birthdays, and Christmas.

Kransekake sets consist of 6 pans each with three rings. You need to start the day before you want to serve so that you can rest the almond mixture in the fridge overnight.

I didn't make this in the Thermomix as I thought the quantities might be a bit much. On reflection I think it may have worked ok on the dough settings.

If you are a regular reader you will know how much I love the cartons of egg whites (now widely available in the chiller of major supermarkets). I wouldn't dream of using anything else for macarons and since that's pretty much what Kransekake is in a different shape, it's ideal here. It also allows you to measure your egg whites by grams- perfect.

kransekake

 

Ingredients

Cake

  • 500g ground almonds
  • 500g icing/confectioners sugar
  • 4 egg whites (about 130g)
  • 1 tsp almond extract

Icing

  • 600g icing sugar
  • 3 egg whites (about 3)
  • Juice of a lemon
  • Paste food colouring

Method

In a stand mixer with the dough hook attachment mix the ground almonds and icing sugar. Always a good idea to sieve your sugar to remove any lumps. I like to give mine a 15 seconds in Thermomix sp8. Place a paper sheet between lid and measuring cup. This doesn't stop the sugar cloud after you remove the lid unless you have let things settle.

Add the egg whites, mix well.

Cover the paste with cling film and refridgerate overnight.

Preheat oven to 200°C/400°F I baked mine in lower/baking oven Aga

In the morning prepare your 6 moulds by spraying with quick release spray and dusting with semolina or flour. Obviously don't use flour if you are trying to keep this gluten free.

Divide the mixture into several pieces so that you have a quantity you can easily work with. You are going to roll 18 sausage shapes (finger width) and roll them round the indentations in each pan. Try really hard to make your sausage shapes even as this will make it a lot easier to stack. Mine ended up a bit like the leaning tower of Pisa because I didn't!

Place on baking trays and bake for 10 minutes

Let cool completely in pan before removing to wire trays.

You are now going to start with the largest ring and work up to the smallest using scallops of Royal icing to stick each ring together. Choose whatever colours you want and have fun!

To make the icing whisk the egg whites to peaks before adding the icing sugar and lemon juice.

Use a small icing nozzle to pipe the icing.

Happy baking ! And thanks for visiting

 

Posted by

Welcome to my blog! After a L O N G break from blogging during which Instagram (vannilla)took over my life, I am returning in a more varied format. Yes, I will bake and have been a Thermomix users from the days before it was cult-like. I'll share the best but I will also include that other hobby in my life, photography from my small island and beyond. If you like what you see, I'd love to hear from you! Anne

2 thoughts on “Kransekake- aka BIG almond tower!”

    • Good question! I might have to google it. Off the top would be easier. I’ll post a comment after the EVENT! It tastes like marzipan so I think it will go quickly:)
      Thank you Lulu!
      Anne

      Liked by 1 person

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