Kransekake Pie
ORIGINAL PRODUCT
The kransekake is a traditional danish and norwegian cake, usually eaten on special occasions such as weddings, Christmas, or New Year’s Eve. Kransekake take the form of a series of concentric rings of cake, layered on top of each other in order to form a steep-sloped cone shape often 18 or more layers stuck together with white icing. Kransekake cake rings are made with almonds, sugar, and egg white. Ideal Kransekake is hard to the touch, yet soft and chewy.
THE TWIST
The original Kransekake is transformed into a real pie and combined with the typical scandinavian taste liquorice. Great moisture and fantastic harmonized taste. Fits excellent into the typical nordic café style.COMPOSITION:
For 6 pies Ø 16 cm
- 850 g Crumble
- 900 g Liquorice Cake Base
- 750 g Almond Paste
BASIC RECIPES:
Crumble
- 1000 g Dawn Creme Cake Base Plain CL
- 250 g Butter
Liquorice Cake Base
- 1000 g Dawn Creme Cake Base Plain CL
- 350 g Eggs
- 300 g Vegetable oil
- 225 g Water
- 15 g Liquorice powder
PROCESSING:
Mix Dawn Creme Cake Base Plain CL and butter until a nice crumbly texture and push in pie form about 1 cm layer
Mix all ingredients with a flatbeater for a cake base and pipe onto the crumble base
Make rings from almond paste like for a classic kransekake, deposit on the pie and bake
TEMPERATURE: 190˚C
TIME: 20-25 minutes
Decorate see above in the picture
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