What is Krasekake?

Krasekake is a Norwegian dessert, which is usually made using concentric rings of the cake stacked on top of each other and tied using icing. This type of cake is often prepared for weddings and other special occasions such as holidays and birthdays. The cake used is similar to marzipan and can be made using almonds, powdered or confectionery sugars and white eggs to create a cake that is Dougha and a similar biscuit. Krasekake is then built using concentric rings of the cake, which were baked until slightly hard on the outside and on the inside of the chewing. While the dough for Kranekake can be purchased in some special bakeries, it can be made in home kitchen with relative ease. The dough begins with almonds; They should be blanched and then let the skin removed together. The almonds can then be left to dry for several hours or overnight.

these almonds are then grounded in the mandlEat grinder or kitchen robot to create a relatively fine powder. The rustic texture and appearance for Krasekake can be created by the fact that it does not smack the almonds too much, allowing some of the almond appearance to remain in the final cake. This almond powder is combined with some powder sugar, also called confectionery, sugar or icing sugar and one or more egg whites, depending on the recipe used. The mixture is thoroughly combined and then usually placed in a refrigerator or freezer to allow the dough to allow firmly and form the right texture for the dough of Krasekake.

This dough is then balanced to relatively thin dough lengths and turns into circles or concentric rings. Special KraSekake pans can be used to form concentric rings for the last cake or can be free. These rings are then baked until a firm and relatively crispy, but still wet and somewhat chewing on the outside.

As soon as the rings cool downthat Krasekake is to be assembled by placing the largest ring on the bottom and using the top of the powder and egg white to effectively glue the next largest ring on its upper part. This creates a final shape that is like a cone, because each layer is slightly smaller than the layer below it and the icing holds the rings together. The assembly can be done the opposite, with a smaller ring on the bottom and concentratedly larger rings at the top to form the shape of the basket in which toys, fruit or other objects can be placed to form an edible peak. Decorations can be placed along the outside of the cake, often by sticking it to the cake itself or gluing them to use the icing.