Authentic Norwegian Kransekake

Name: Authentic Norwegian Kransekake
Yield: 12
Cuisine: Noruega
Ingredients: 3 cups Almendras; 0.5 teaspoons Lemon Juice; 2 cups Icing Sugar; 1 Egg White

Media

Contains allergens

Frutos de cáscara

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein10 %8 g
Carbs37 %28 g
Fat53 %18 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	286 kcal	485 kcal
Protein	8 g	13.6 g
Carbs	28 g	47.5 g
Fat	18 g	30.5 g

One serving is about 59 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty31/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Norwegian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Norway

Ingredients

720 ml AlmendrasOriginal: 3 cups
0.5 teaspoons Lemon Juice
480 ml Icing SugarOriginal: 2 cups
1 Egg White

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Grind almonds in an almond grinder or food processor.
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Mix almonds and powdered sugar together in a large mixing bowl. Add three of the egg whites and knead the dough together with your hands until it comes together in a ball. Wrap in cling film and leave in the fridge for at least an hour, preferably until the next day.
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Grease the kransekake forms thoroughly and coat with semolina, flour, or bread crumbs.
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Preheat oven to 210°C (410°F) top and bottom heat. Divide the dough into six sections.
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Slowly add the remaining egg white to the dough and knead it until you can roll it into long sausages about as thick as your index finger. Fill the forms with the dough sausages, pinching the ends together to make rings.
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Set the forms on a baking sheet and back in the middle of the oven for about 10 – 12 minutes, until the tops are golden brown.