Norpro Cake Kinds Nonstick Kransekake Norwegian Dessert Ring Tower New
$28.87
Worth: $28.87
(as of Feb 16, 2025 21:11:54 UTC – Particulars)
Measures: 8.25″ X 8.25″ X .25”/ 21cm x 21cm x .6Cm
kransekake, or “wreath cake,” is the signature cake of Norway, incomes a spot of pleasure at weddings, birthdays, graduations, and on vacation banquet tables. Historically created from almonds, confectioner’s sugar, and egg whites, it’s a splendid flourless, gluten-free different to straightforward celebratory desserts. Set contains 6 graduated, heavy-duty, nonstick metal rings, particularly designed to make an 18 layer marriage ceremony cake. Simple to make use of, recipe and directions included. Hand washing really useful.
norpro was based in 1973 with a imaginative and prescient to design, manufacture, and provide The best caliber kitchenware. Norpro’s providing of modern, prime quality Product for cooking, getting ready and serving meals are produced with superior supplies and craftsmanship.
Kransekake, or “wreath cake,” is the signature cake of Norway, incomes a spot of pleasure at weddings, birthdays, graduations, and on vacation banquet tables.
Historically created from almonds, confectioner’s sugar, and egg whites, it’s a splendid flourless, gluten-free different to straightforward celebratory desserts.
Set contains 6 graduated, heavy-duty, nonstick metal rings, particularly designed to make an 18 layer marriage ceremony cake.
Simple to make use of, recipe and Directions included.
Hand washing really useful.
Prospects say
Prospects discover the product straightforward to make use of and comply with. They admire the straightforward directions and recipe that make the meeting course of easy. The cake rings are described as scrumptious, crispy on the skin and chewy inside. The pans are well-made and sturdy for baking a lifetime of desserts. Prospects additionally just like the non-stick floor, ring dimension, and cake ring launch.
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8 reviews for Norpro Cake Kinds Nonstick Kransekake Norwegian Dessert Ring Tower New
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Reviewer –
Secret tip to getting the perfect texture
My mom is in her 70s and has been making kransekake at least for Christmas – often for weddings, birthdays and other special occasions in between. She’s an expert, and she taught me well. These rings are exactly right – good heft, cook evenly – all the photos are of kransekaker baked with these rings. They work well if you smear in a light coating of butter and coat lightly with semolina.But the real trick with kransekake is getting the right texture – done right, it’s got some crusty bite on the outside, and is soft and slightly chewy on the inside. This is a total crap shoot under normal circumstances – it will either be brittle like biscotti or kind of mealy-soft. Still delicious of course, because it’s basically marzipan, but not RIGHT.The trick, proven over dozens of kransekake baking, is to make the kransekake at least 24 hours in advance – but you can make it a month ahead, too if you have a good freezer. As soon as it’s cool out of the oven, place it in the freezer. I like to put all 3 rings out of a mold nested inside of each other, put a square of cardboard on either side, and put two or 3 layers like that in a 2 gallon plastic bag, squeezing out all the air.Take the kransekake out a few hours before you plan to serve it, let it thaw for maybe a half hour, then do the icing and decoration. By the time it’s fully thawed, the texture is ideal. If you overdid your baking a bit and some rings are still hard and crispy all the way through, save those rings for the second day – by then, they will soften up at the center and be just as good as the perfectly baked ones.If you don’t believe me, do an extra ring next time you bake one, and treat that one as described above. Tell me it’s not worlds better.The other great thing with this trick – is kransekake becomes the ultimate make-ahead dish. You can make your Thanksgiving kransekake tomorrow, and all you need to do the day of is ice it!
Mark –
Great pans make great Kransekake!
This was my first attempt at making kransekake and these pans made it very easy. I was worried at first because my aunt (who was born in Norway) told me she has never had any success with kransekake pans sold in the US. She uses the sausage attachment on her Kitchen Aid to form the rings and then has pans that she brought back from a Norwegian bakery. I made them using the recipe and directions on the box with only 1 minor change – I added some almond extract to punch up the almond flavor. The pans are great for making the rings the right size so they will stack nicely and look good. You could just roll the dough and form it in a circle on a baking sheet but then you have to break out a ruler or tape measure to make sure you get the rings in all of the different sizes. The pans are so much easier! Clean up was easy as well, just some soapy water and they were clean. Great pans!
TRB –
1 Beer Becomes 2 Beers Becomes Kransekake
I have been wanting to try my hand at this recipe since I spent some time in Norway, and figured I’d wait until the holidays to give it a go. After some (several) Icelandic beers I decided to give it a go late last night. I made the rings finger thick rather than pencil thick as the box suggested. I also oiled and then dusted with corn meal rather than just oiling. And I hand washed the rings, as per the recommendation. Cake rings lifted out quite easily, rings cooked perfectly…evenly, crispy outside, chewy inside. If you’re wanting to try a unique baking project then I recommend these pans…I intend to try my hand at a few more variants soon…..UPDATE: I added photos of the box recipe since people were asking, but it’s not the best recipe. Neither is Paul Hollywood’s that everyone is raving about. I am told by Norwegian friends that the key to this is to hand grind the almonds, as almond flour loses some of the natural fats in the processing stage and that affects the flavor. Don’t kid yourself into being lazy by saying you care about reduced fat, this cake has over a pound of sugar in it anyway, it’s worth doing this traditionally
Margue –
All the best
Item perfect for a beautyful cake
K Page –
Works great
These tins made it really easy to make a Norwegian wedding cake.
Bobmon –
Forms, not cake pans, there is a difference
I’ve been exploring the holiday food traditions of my Scandinavian roots a bit recently an while searching for krumkrakke, lefsa, and rosette irons Amazon started recommending these kransekake forms. After doing a bit of reading I thought I would pick up a set and try my hand at baking a kransekake for the holidays. I haven’t gotten to the actual point of baking the cake yet as it does appear to be a bit of work. But, I would like to comment on the forms.First off you need to understand these are forms and not full blown cake pans. What you will receive in this box is a set of metal trays with concentric circles in them. The cake itself is made mostly from almonds and is fairly dense. As you make the cake you will be rolling the dough out into tube like forms which you will then wrap into circles and place into these forms.The forms primarily will ensure that you have concentric circles and that the bottom of the circles remains round. From what I can tell you could probably make a kransekake without the forms, it just would take a bit more care to ensure the circles are the correct size and you would wind up with flat bottomed circles.The set comes with a recipe and full instructions for baking the cake and assembly. Altogether it seems pretty straight forward. For my first attempt I’m planning on cutting the recipe in half and trying with a slightly smaller stack of circles. Hopefully it will be a fun surprise for my grandma to have a kransekake at Christmas this year.
mary –
Just as advertised
Great product actuate sizes. The rings are good quality and just what was rxpected
NeatFreak –
Great quality!
These are wonderful – easy to clean and take up very little space. I modify the recipe a tad but it works every time. Add the flags & candies and celebrate!