"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Norma Wangsness's Kransekake (Norway) Recipe

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This recipe for Norma Wangsness's Kransekake (Norway), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KM
Added: Thursday, March 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups soft butter
1 cup almond paste
2 cups sifted powdered sugar
2 tsp. Almond extract
4 egg yolks
5 cups sifted flour

Frosting:
11/2 cups sifted powdered sugar
1 egg white
1 tsp. Vinegar

Directions:
Directions:
It will take 11/2 recipes to make total 26- ring cake. Cream together until smooth, the butter, almond paste, powdered sugar and almond extract. Beat egg yolks in well. Measure flour after it has been softened and add gradually, mixing until very smooth. Place paper patterns on lightly greased cookie sheets. Put dough into cookie sheet press on pastry bag. Press out to shape rings around inside edges of paper patterns. Chill 15 minutes if desired. Bake in oven at 350 degrees F 15 minutes or until very lightly browned. Cool on paper pattern. To assemble cake, drizzle some frosting on platter. This will anchor cake. Place largest ring on frosting. Apply frosting in scallops on first ring. Place next largest ring on top and decorate and stack in order until you have used all 26 layers. The scalloped frosting will hold each ring in place.

Frosting:
Stir together. If not stiff enough, add more powdered sugar. Put in pastry tube with small round tip. To decorate, use small Norwegian flags on stick pins and insert in cake. Or buy marzipan fruits and stick on toothpicks. Slide toothpicks between layers to hold in place. Or wrap tiny presents or notes and decorate for a birthday party. To serve, break into 21/2- inch pieces. Makes about 60-75 broken pieces.

 

 

 

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