Norwegian Kransekake Wedding Cake - You've Been Desserted
Watch JJR as he puts his slayer spin on the classic Norwegian wedding cake, the Kransekaka!
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About JJR:
Joshua John Russell is a pastry chef and cake designer from Atlanta, GA. He
graduated in 2002 from Johnson and Wales University and started his career as a
pastry chef at the famous Grove Park Inn in Asheville, NC. Joshua made a name
for himself appearing on 15 episodes of Food Network Challenge (winning 5) and all
6 episodes of Last Cake Standing, as well as local media and TV outlets. His work
has been featured in books (Decadent Details), magazines (Jezebel, Atlanta
Weddings, Flavors, 944, Life and Style and Grace Ormonde) and national ad
campaigns.
In addition to being a pastry chef, Joshua has food styled for Focus
Brands, Sweetex, and had his work featured in several TV shows and movies (Life as we
Know It, Table 19 and Dynasty). Joshua’s endeavors as an instructor at Craftsy.
com has produced worldwide attention with a student base spanning the globe.
In 2015 Joshua was named one of the top ten cake designers in North America by
Dessert Professional Magazine, as well as Johnson and Wales University’s
Distinguished Visiting Chef. His name in the business and success in the field has
also prompted Joshua to be asked to judge cake shows and baking competitions
from the Austin Cake show, Viking Cooking School, Share Our Strength, Top Chef
Jr. and Nailed It (Netflix). Joshua hosted the NBC YouTube show Man About
Cake. He currently works as a corporate pastry chef for Irca in Atlanta and hosts You’ve Been Desserted.
Kransekake
Kransekake
GET THE RECIPE
A simple cake made of almond flour, confectioners' sugar and egg whites combines with green royal icing to make a festive holiday dessert perfect for dunking.
Directions
1. Arrange a rack in the lower third of the oven and preheat to 300 degrees F.
2. Add the almond flour and 1 pound of the confectioners' sugar to a food processor. Pulse about 10 times to combine. Add the egg whites and vanilla extract. Run the processor for about 20 seconds until the dough forms into a ball; it will be slightly sticky. Remove the dough from the food processor and form it into a disc. Tightly cover with plastic wrap and let it rest at room temperature for 20 minutes.
3. Spray the kransekake molds with nonstick spray and sprinkle with semolina, tapping off any excess.
4. Working with a quarter of the dough at a time, roll it out into a rope long enough to wrap into each mold. The width should be even and no thicker than 1/2 inch. (Keep the unused dough covered with plastic wrap.) Repeat the process until all the molds are filled. Transfer the molds to 2 baking sheets.
5. Bake until lightly golden, about 20 minutes, rotating halfway through. Remove from the oven and allow to cool for 10 minutes in the molds. Carefully remove each ring from the molds onto cooling racks for 10 minutes.
6. To make the royal icing, add the remaining 1/2 pound confectioners' sugar, meringue powder and 4 tablespoons water to the bowl of a stand mixer fitted with a whisk attachment. Whisk until stiff peaks form. If desired, stir a few drops of food coloring into the icing with a rubber spatula. Put the royal icing into a piping bag fitted with a small round tip. Pipe icing onto each ring and stack them, largest to smallest. Dust with confectioners' sugar right before serving.
Danish Celebration Cake - Horn of Plenty - Marzipan tower - Kransekage
Recipe:
The Celebrations cake is one of the very best cakes there is. We often eat it at new year's eve and for weddings, communions, birthdays, etc. My baker father in law, Kurt, bakes the best version of this cake I've ever had. I got him to give me the recipe and show me a few times how make it. So this is actually his recipe.
Sirissima Does: Kransekake pt 1
Kransekake is a Norwegian traditional cake that impresses as well as delights! Served on grand occasions like weddings, baptisms and Christmas, this towering cake will make a bold statement on any dessert menu. Often thought of as hard to make, I make it easy with only three ingredients - and it's gluten free!
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Opskrift på kransekage I Mette Blomsterberg
Kransekagen ???? En af mine absolutte specialiteter. Følg med i videoen her, og bliv helten til din nytårsaften!
Skriv også gerne i kommentarfeltet, hvis I har kommentarer eller forslag til nye videoer ❤️
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Ingredienser til ca. 20 personer
Kransekagemasse :
- 750 g. stuetempereret, ren rå marcipan
- 225 g. flormelis
- 60 g. pasteuriserede æggehvider
Sprøjteglasur:
- 75 g. sigtet flormelis
- Ca. 30 g. pasteuriseret æggehvide
Fremgangsmåde:
Kransekagemasse:
Rør marcipan og flormelis sammen med spatelen i en røremaskine eller ælt det med hænderne. Tilføj æggehviderne lidt ad gangen til kransekagemassen er ensartet og jævn.
Kom kransekagemassen i en plastpose, og luk den til. Kom den i køleskabet til næste dag.
Vej den kolde kransekagemasse af i stykker på hver 300 gram. Rul hvert stykke ud i en jævn og lige pølse på 80 cm. Tryk hver pølse let ned på den halvdel, der vender mod dig selv, således at der dannes en ’liggende trekant’.
Løsn alle de trekantede stænger kontant med en paletkniv. Mål dem af i præcis 8, 10, 12, 14 cm osv., til al kransekagemassen er opbrugt. Slut af med at lave en kugle til top. Luk hvert opmålt stykke fint sammen til oprejste ringe, der sættes med pæn afstand på en bageplade beklædt med bagepapir. Slut af med at trykke alle ringene plane med et let tryk – brug evt. et madkasselåg eller lignende. Dette gøres for at sikre, at ringenes overflade bliver plane, så kransekagetoppen bliver så lige som muligt.
Bag kransekage-ringene i ovnen ved 190 grader, til de er let gyldne, ca. 8-10 minutter afhængigt af ovnen. Tag dem ud af ovnen og lad dem køle helt af ved stuetemperatur på bagepladen.
Sprøjteglasur: Kom sigtet flormelis og lidt af æggehviderne i en ren skål og pisk med håndmikser, til glasuren er kridhvid og luftig. Konsistensen er rigtig, når glasuren ikke flyder sammen, når du stopper med at piske.
Kom den færdige glasur op i et kornet (et kræmmerhus af bagepapir). Vælg det fad, kranse-kagetoppen skal serveres på, og placer den største ring herpå. Sprøjt de karakteristiske ’glasur-tunger’ på ringen. Sæt den næststørste bagte ring ovenpå og gentag med glasuren. Fortsæt til den mindste ring er sat på og har fået glasur og slut af med kuglen som top.
Pynt gerne med flag, serpentiner el. lign.
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Derudover skal du bruge:
Sprøjtepose:
Kransekagetylle:
Infrarødt termometer:
Engangssprøjtepose:
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God bagelyst,
Mette Blomsterberg
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Norwegian Kransekake – A Gluten Free Festive Showstopper | Magda's Oven
Hi everyone!
You can find the full recipe HERE: