This is what I'm making today: Norwegian Kransekake!

Those are so cool, Eva. How many batches of cake mix do you have to...

make to get the entire 18 rings? Are you doing anything special to decorate it for Christmas? Please take a picture so we can see.

Good luck with it!
Debbie

 
I only use one batch. I use a decorating bag with a

large piping tube and practically squeeze the dough into the rings.

I decorate it with icing as shown on the picture, small Norwegian flags and bon-bons. Also, sometimes I'll attach wrappet chocolate truffles to it.
I think it looks very festive!

I'm baking it today but I'm not putting it together until Christmas eve.

 
When I serve it, I take off a few rings on the bottom >>>

(- the rings are not hard to separate from each other) and break them up into 2-3 inch pices.

When they are gone, we take a few more rings and break them into serving size pices.

We eat them as they are with coffe, - or, with ice cream. They taste delicious with ice cream, actually.

I just realized that the recipe says "Wedding cake". I have never heard this cake being referred to as Wedding cake before. We do indeed serve it at weddings too, but the name IS Kransekake!

The outside of the Kransekake is supposed to be crisp while the inside is goey. It's really good and horrible for the hips but heck, it's not as bad as smoking!

 
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