NORWEGIAN ALMOND CAKE
A light almond cake with a rich custard topping. Not a pretty cake, but never met a person who didn't like it. However, be careful - not all the ingredients are good for the waistline.
Provided by TIGERDYR
Categories World Cuisine Recipes European Scandinavian
Time P1DT2h10m
Yield 10
Number Of Ingredients 8
Steps:
- In a saucepan over low heat, or in a metal bowl set over a pan of simmering water, whisk together the egg yolks and sugar. Stir in the heavy cream. Cook and stir until the mixture is very thick: a few drops dribbled onto the surface should be visible. Remove from heat, and stir in the butter until completely incorporated. Place a sheet of plastic wrap directly on the surface, and refrigerate overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
- In a glass or metal bowl, whip egg whites with an electric mixer until it is able to hold a firm peak. In a separate bowl, stir together the ground almonds, baking powder, and confectioners' sugar. Using a whisk or rubber spatula, fold 1/3 of the egg whites into the almond mixture to lighten; fold in the remaining egg whites until well blended. Pour the batter into the prepared pan.
- Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed lightly. Cool cake, then remove from the pan. Spread the glaze on top, and serve.
Nutrition Facts : Calories 513.6 calories, Carbohydrate 41.7 g, Cholesterol 151.3 mg, Fat 36.1 g, Fiber 4 g, Protein 10.7 g, SaturatedFat 12.6 g, Sodium 172.7 mg, Sugar 35.6 g
KRANSEKAKE (NORWEGIAN ALMOND RING CAKE)
This is the recipe for a traditional Norwegian almond ring cake, which is often served for weddings and special events like Christmas and birthdays.
Provided by cam1988
Categories World Cuisine Recipes European Scandinavian
Time 50m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 sheets with parchment paper.
- Combine confectioners' sugar, ground almonds, and baking powder in a large bowl. Add unbeaten egg whites one at a time, mixing until a firm dough forms. Knead dough for 2 minutes until it holds together and doesn't fall apart easily.
- Roll dough into 18 ropes the thickness of your index finger, each rope a little longer than the next. Shape each rope into a ring. Arrange rings on the baking sheets.
- Bake in the preheated oven until golden brown, about 10 minutes. Watch smaller circles carefully, as they may finish baking before the larger ones. Remove from the oven and let cool.
- Mix confectioners' sugar and vanilla extract together to make icing. Pour icing into a piping bag fitted with a small tip.
- Place a doily on a serving plate. Pipe a ring of icing as large as the largest cake ring. Place the largest cake ring on the icing. Pipe icing in a zig-zag pattern over the ring. Stack remaining cake rings on top, from largest to smallest, piping icing between each ring.
Nutrition Facts : Calories 262 calories, Carbohydrate 33.4 g, Fat 12.9 g, Fiber 2.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 27.5 mg, Sugar 28.2 g
NORWEGIAN ALMOND CAKE
This almond cake from Norway is very unusual. Posted for ZWT#6 The amount for for whipping cream is 1/2 a cup for some reason it will not let me put that in the recipe.
Provided by Tea Jenny
Categories Dessert
Time 55m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg whites until stiff. Chop almonds and add to egg whites. Blend in sugar and baking powder. Bake in springform pan for 20 to 30 minutes. Let cool.
- Heat whipping cream, egg yolks and sugar over low heat in saucepan until sugar is dissolved. Let cool, mix in butter until well blended and spread over Almond Cake.
Nutrition Facts : Calories 438.9, Fat 26, SaturatedFat 9.1, Cholesterol 148.5, Sodium 249.5, Carbohydrate 45.8, Fiber 2.7, Sugar 41.6, Protein 9.3
NORWEGIAN WREATH CAKE
This wreath cake is called a kransekake. It's a Norwegian and Danish cake that you have at big celebrations like weddings, Christmas and Syttende Mai (Norwegian Constitution Day). I made my first one for Chrismukkah last year and the reaction was insane-people loved it and it looked so impressive but [whispers] it's actually easy to make.
Provided by Molly Yeh
Categories dessert
Time 5h
Yield makes 1 large kransekake
Number Of Ingredients 9
Steps:
- Whisk together the almond meal, powdered sugar and salt in a large bowl. Add the egg whites, almond extract and orange blossom water or rosewater, if using, and stir with a spatula to combine. At first it will seem like there is not enough liquid to hold everything together, but just keep on mixing and it will eventually form a dough. Pat the dough into 2 discs, then wrap in plastic wrap and refrigerate for 2 hours or up to overnight.
- Preheat the oven to 400 degrees F and position two racks in the center of the oven. Use your hands to grease the kransekake molds liberally with butter or coconut oil, then set aside. (I prefer to set the molds on large baking sheets so that they're easier to move around.)
- Working with one dough disc at a time, chop off a piece of dough and roll it into a rope that's a generous 1/2-inch thick (or, if you're pulling your kitchen ruler out, just go with 5/8-inch thick), dusting with additional almond flour if the dough is sticky. Coil the rope into the molds, then pinch off any excess dough and pinch the ends to seal them together. Continue the process, re-rolling scraps as needed, until all of the molds are filled. Don't worry about overworking the dough!
- Bake until golden; begin checking for doneness at 9 minutes. You'll likely need to bake these layers in batches, which is totally fine; just keep any dough that you're not working with covered and in the refrigerator.
- Let the rings cool in the pans, then carefully pop them out (a small offset spatula or butter knife will help) and transfer to a baking sheet or wire rack.
- Stack the rings up using dots of the royal icing as "glue" (I do dots at 12 o'clock, 3 o'clock, 6 o'clock and 9 o'clock). Decorate with sprinkles. Let the icing dry, 30 minutes to 1 hour, then decorate with paper chains, flags or other decor as desired. This is good for at least a few days uncovered at room temperature, so feel free to make it in advance!
SCANDINAVIAN ALMOND CAKE
I got this recipe when I bought a cool looking pan. It's meant to go in there, but would work just as well in a loaf pan. This cake is very almondy and moist!
Provided by haloifgas
Categories Dessert
Time 1h
Yield 18 pieces
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Spray pan with cooking spray/Pam and flour.
- Beat sugar, egg, extract, and milk well. Add flour and baking powder. Add butter.
- Bake for 40-50 minutes. Edges must be golden brown.
- Cool in pan overnight before removing. Cake will break if removed too soon.
- Sprinkle with icing sugar.
Nutrition Facts : Calories 141.4, Fat 5.8, SaturatedFat 3.5, Cholesterol 25.2, Sodium 63.8, Carbohydrate 21, Fiber 0.2, Sugar 13.9, Protein 1.6
NORWEGIAN ALMOND CAKE
Categories Nut
Number Of Ingredients 8
Steps:
- Prepare the glaze: In a saucepan over low heat, or in a metal bowl set over a pan of simmering water, whisk together the egg yolks and white sugar. Stir in the heavy cream. Cook and stir until the mixture is very thick: a few drops dribbled onto the surface should be visible. Remove from heat, and stir in the butter until completely incorporated.
- Place a sheet of plastic wrap directly on the surface, and refrigerate overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
- In a glass or metal bowl, whip egg whites with an electric mixer until it is able to hold a firm peak. In a separate bowl, stir together the ground almonds, baking powder, and confectioners' sugar.
- Using a whisk or rubber spatula, fold 1/3 of the egg whites into the almond mixture to lighten; fold in the remaining egg whites until well blended. Pour the batter into the prepared pan.
- Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed lightly. Cool cake, then remove from the pan.
- Spread the glaze on top, and serve.
- Note: Be sure you are using gluten-free baking powder if you're concerned about gluten sensitivity.
SCANDINAVIAN ALMOND CAKE
Light, but rich too! Bake in a loaf pan--this cake is an easy one for a tea or shower, but also so good for your own coffee break!
Provided by AlaskaStephanie
Categories Breads
Time 55m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Beat sugar, egg, extract, and milk together.
- In a separate bowl, combine the flour and baking powder.
- Combine the two mixtures and add melted butter.
- Mix well.
- Grease loaf pan and sprinkle with sliced almonds. Pour in batter.
- Bake at 350 degrees for 40 to 50 minutes. Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon!
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 446.7, Fat 19.4, SaturatedFat 10.8, Cholesterol 79.7, Sodium 164.8, Carbohydrate 63.9, Fiber 1.2, Sugar 42.1, Protein 5.6
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- Preheat oven to 350F. Spray a Scandinavian almond cake pan generously with non-stick cooking spray, and flour the pan.
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