Kransekake Pan

Kransekake Pan

Used this for the first time yesterday. Took it to a Jewish New Year party and assembled it there. Everyone was impressed. A tip for rolling out is to weigh the pieces. I started with 1050gms of mixture the smallest ring was15gms and the following rings had 5gms added consecutivley finishing withe final ring at 100gms. Of course an electronic scale was needed. Some of the larger rings broke up but I glued them together with the hosts honey and I must use more cake release next time.

Kransekake Pan

I have always wanted these pans but they have been too expensive (in Norway). I have always rolled out eighteen lengths of dough and formed the circles that way. Now I have a pan - it's so much easier. My Norwegian husband has said that it now looks just like his mum's kransekake - result! Tip from a Norwegian mother-in-law: spray the rings with oil and dust with semolina - even if they are non-stick and once they are cool, put them in the freezer overnight before turning out. Works beautifully every time. 17 rings for 17 May (Constitution Day in Norway) and one for luck!

Kransekake Pan

Wanting and excuse to use my new Kransekae Pan I have made it today for a Halloween party at work.
I followed the recipe on the box exactly and it has turned out great!
The recipe is very different from anything I have made before, it seems quite odd when your following it but it works.
I used cake release spray and dusted with semolina, I baked the pans in batches of two, the largest two tines first then medium then small. I would say the last two smaller tins only need 8min in the oven not 10.
I made it last night, wrapped foil around it and transported it easily to work whole.