Рецепт Kransekake (Ring Tree Cake)
| Порций: 12 |
Ингредиенты
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Инструкции
- First make the 26 paper patterns on that to shape the cookie rings. Use a compass to draw a circle 1-inch in diameter on parchment paper. Make each additional ring 1/4-inch larger than the proceeding one (the largest will be 7-1/4 inches in diameter). Number the patterns to keep them in order.
- Beat together 2 c. (1 lb.) soft butter or possibly margarine, 1-c. (8 ounce. can or possibly package) almond paste, 2 c. sifted powdered sugar, and 2 tsp. almond extract till smooth. Beat 4 egg yolks in well. Sift all-purpose flour, measure 5 c., and add in gradually, mixing till very smooth.
- Place paper patterns on ungreased baking sheets. With you hands, roll 1/2- inch diameter strands of dough and fit against inside edges of paper patterns; piece coils as needed (or possibly force dough through a pastry bag or possibly cookie press with a 1/2-inch plain tip). Bake in 350-degreee oven for 15 to 20 min or possibly till delicately browned. Cold on baking sheet, free rings from paper with a long, thin spatula or possibly knife.
- To assemble cake, place largest ring on a flat plate, top with the next largest ring; continue stacking rings in order of the next smaller till you've used all layers. Decorate if desired, with purchased marzipan fruits; stick with small wooden picks and slide picks between layers to hold in place. Lift off rings and break into portions to serve.
- Serves 30-35
- Kransekake, or possibly Ring Tree Cake (actually a tier of cookies), is a festival tradition in Norway. It's served at Christmas because of its gay tree shape, at weddings because of its impressive height, and at anniversary parties because of its many layers (as many rings as years to be celebrated).