Gingerbread Kransekaka
If you're looking for a dessert that's as delightful to look at as it is to eat, gingerbread kransekaka is the answer. The iconic Norwegian and Danish cake is a towering ring cake, often gracing celebrations such as weddings, birthdays, and Christmas. This recipe incorporates a twist by using gingerbread to make a kransekaka that is a showstopper on any dessert table.
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Equipment
- kransekaka ring molds
Ingredients
- 3 1/2 cups all-purpose flour
- 10 tbsp butter, softened at room temperature
- 3/4 cup packed brown sugar
- 2/3 cup unsulfured dark molasses (NOT blackstrap)
- 1 tbsp ground ginger
- 1 tbsp cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 tsp vanilla extract
Instructions
- In a large bowl, combine the dry ingredients of flour, spices, salt, and baking soda. Set aside.
- In a stand mixer (or handheld), beat butter and sugar until well combined. Add egg, vanilla, molasses and beat until smooth and creamy.
- Add the dry ingredients to the wet and mix until well combined. The dough will be thick and sticky.
- Form the dough into a ball and cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Preheat your oven to 350°F and grease the kransekaka molds.
- Roll the dough into long ropes, about the thickness of a finger. Place the ropes into the molds, pinching the ends together to form rings.
- Bake the rings in the preheated oven for 8-10 minutes, or until they’re lightly golden on top.
- Let the rings cool completely in the molds before carefully removing them.
- Mix a batch of royal icing by whisking together 1 cup of powdered sugar, 1 egg white, and a few drops of lemon juice. Alternatively, use store bought royal icing.
- Start with the largest ring as the base and use royal icing to "glue" the rings together as you stack them. Sprinkle with edible glitter for an extra festive touch! Work your way up to the smallest ring.
Notes
*Calories are approximate
Servings: 24 servings
Calories: 134kcal
