Comenius project Norwegian cakes

Ring cake

Fact Ring cake’s is a Norwegian Christmas cake. It is a traditional Christmas cake. People use the cake in special times. Like: wedding, birthday, graduation, holiday banquet tables and Christmas time. Cake is one of the most magnificent cakes, where it rises high in the air over the other cakes on the cake table. The point is simple - a little icing holds a ton.

Ingredients 5 cups water 1 lb. raw whole almonds 1 lb. confectioner's sugar 3 egg whites 2 tsp. almond extract 2 Tbsp. potato starch flour . For Frosting: . 3-4 cups confectioner's sugar 2 egg whites 1 tsp. almond extract 1 tsp. lemon juice Prep Time: 1 hour Cook Time: 15 minutes Total Time: 1 hour, 15 minutes

This is some pictures of the Norwegian Christmas cake

Gingerbread

Fact Gingerbreads is a type of cookies We are making this cookies in the Christmas time Another way to use ginger is to build model houses of gingerbread pieces that are specifically adapted to this, as in the picture. Also you need to decorate it afterwards

Ingredients 150 g butter 1 cup molasses 2 cups sugar 2 cups cream 1 / 2 teaspoon cloves 1 / 2 teaspoon ginger 1 / 2 teaspoon pepper 2 small tablespoons cinnamon 2 teaspoons baking powder 450 g flour How do you Mix butter, syrup and sugar in a saucepan. Heat until sugar is completely melted. Remove the pan from the heat and let mixture get a little colder. Stir in the cream and the term of the spice, baking powder and most of the flour. Stir everything together into a smooth dough. Leave it cold the next day. Knead the dough in a little flour on the table and roll it until it is about 3 mm thick. Cut out different shapes and fry them golden brown at 180 ° C for 9 minutes. Decorate like the cakes with icing, chocolate or other treats.

Some people make it like this  Here is some pictures of gingerbreads

Sand cake

Ingredients 125 g margarine   125 g butter   125 g sugar   1 pc egg   400 g flour   50 g ground almonds This is for one person… But for one person you get ca 60 cakes. Mix margarine, butter and white sugar. Add the egg and stir it in well. Stir until the end of the flour and almonds. Add the dough to rest in refrigerator for an hour. Preheat oven to 190 F. Divide the dough into smaller topics, and press the dough into the greased cake sand forms. The cakes will be the thinnest possible. Bake the shapes of the board of the cakes are golden, 10-12 minutes

Here is some pictures of Sand cake

Berliner Wreaths Whimsical Holiday Berliner Wreaths have a rich and aromatic taste, and is many people's favorite for Christmas.

Recipe How you do: Powder the yolks of hard-cooked eggs and mix in beaten yolks of raw eggs. When mixture is smooth, stir in sugar. Knead in alternately a little at a time the flour and butter. Break dough into pieces the size of a walnut. Roll each under your hand on lightly floured board until 1/2 inch. Cross ends to form wreath. Dip each into slightly beaten egg white, then in crushed loaf sugar. Bake 20 minutes at 325 degrees. Ingredients: 2 x hard-boiled egg yolk 2 egg yolks 125 g sugar 250 g softened butter 300 g flour 1 each egg white for brushing 3 tablespoons pearl sugar

Chocolates You can create the most delicious candy itself. To create these julekonfektene need small paper or aluminum foil (almost like muffins forms, only smaller).

Recipe Ingredients: 250 g cooking chocolate 4 tablespoons coffee 250 g coconut fat (delfiafett) 3 tablespoons sugar 4 pcs eggs 100 g hazelnuts for garnish How do you: Break the chocolate into pieces and put them in a saucepan with coffee. Put the pan on a hot plate over low heat. Let chocolate be completely soft before you batter it with coffee, otherwise it can easily become clogged. Cut the coconut fat (delfiafettet) into cubes and place in the melted chocolate. Stir it until all the fat has melted. Whisk together sugar and eggs and stir well into the chocolate mixture. Fill the mixture in small paper cases. Let candy harden slightly before the point is on. White hazelnuts are decorative to decorate with. Place nuts in the oven at 200 ° C for approx. 10 minutes until the skin begins to peel. Let nuts be something cool and rub one of the shell.

Spice Muffins Spice Muffins are muffins with the taste of Christmas. Fits nicely with other cookies in adventstid and Christmas.

Recipe Ingredients: 300 g butter 3 cup brown sugar 4 pcs eggs 5 cups flour 1 teaspoon baking powder ½ teaspoon ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves How do you: 1. Stir sugar and butter until fluffy consistency. Add the eggs one at a time. Add remaining ingredients and stir mixture well. 2. Divide mixture into 8 large or 12 small muffin cups. 3. Bake the cakes in the middle of the oven at 200 ° C for 15-20 minutes. Garnish with powdered sugar glaze.

Rice Bowl Rice bowl is a classic case of Norwegian children's parties, and they are also a favorite among many adults in connection with Christmas.

Recipe Ingredients: 250 g coconut fat (delfiafett) 200 g cooking chocolate 2 pcs eggs 2 cups sugar 3 tablespoons coffee, a little strong 100 g puffed rice How do you: 1. Melt delfiafett and chocolate together. Allow to cool. 2. Whisk the eggnog of egg and sugar. Stir in coffee and delfiafett / chocolate. Knead lightly puffed rice. 3. Set the bowls with a spoon on greaseproof paper. Cool and store in refrigerator until serving.

Christmas cake

Here is how you do it Ingredients: 6-7 1/2 cups unbleached flour (Reserve 1-1/3 cups flour, of which 1/2 cup is to be added to yeast 1/2 cup is to be added to eggs 1/3 cup is to be added to dry ingredients and some to be used for kneading.) 3/4 cup sugar (Reserve 1 tablespoon sugar to be added to yeast and milk.) 1-1/2 teaspoons salt 2 teaspoons cardamom 2 envelopes dry yeast 2-5/8 cups milk 1/2 cup butter, margarine or shortening 2 eggs 1 cup seedless white raisins 1 cup regular seedless raisins Preparation: Preheat oven 375°F. (190°C.) Mix 1/3-cup flour with all dry ingredients. Heat milk and butter and 1 tablespoon sugar to 120°-130°F. (48.9°C. - 54.5°C.) Add yeast to milk. Add 1/2-cup flour to milk. Add remainder of ingredients. Beat 2 minutes medium speed. Add 1/2-cup flour and eggs and mix. Mix raisins and flour together and add to mixture. Knead and form dough using reserved flour. Transfer into large, greased bowl. Let rise double in size. Form three round loaves and place into round, greased baking pans. Brush loaves with milk. Let dough rise again. Bake at 375°F. (190°C. for 35 minutes. Let rest before removing from baking pans. Remove from baking pans and cool completely before placing into plastic bags. Christmas Cake Norwegian Christmas cake bread can be frozen.

Fact Christmas cake or Christmas bread is pastry in the shape of a bread-shaped cake that is sweeter and fatter than normal bread. Christmas cake made of flour, butter, milk, yeast, sugar, salt and cardamom. We often kneading in raisins and / or sukat in to the dough, which keeps the pastry juicy and aromatic. Christmas cake was formerly Christmas in Norway, but are now sold throughout the year.

Delfiacake

Ingredients Delfiacake belongs undoubtedly Christmas! Ingredients: • 375 g cooking chocolate • 6 tablespoons strong coffee • 1 ½ pk coconut fat (delfiafett) • 4 eggs • 4 tablespoons sugar • ½ pk sweet biscuits • 1 cup chopped walnut kernels (optional) • approx. 100 g of colored marzipan • 1 packet jelly tops for garnish How do you: 1. Line a 1 1 / 2 liter of large, greased dish with pieces of greaseproof paper. 2. Melt chocolate in double boiler. Add the coffee. Melt delfiafettet over low heat. 3. Whisk the eggnog of egg and sugar. Add the chocolate and mix well. Add a little and a little delfiafett under constant stirring. Whisk well until smooth. 4. Add eggs and biscuits layered in the mold with walnuts and marzipan. Put gel peaks at the end. Put the cake in a cool place until stiff. 5. Delfiacake has good durability in the refrigerator, but can also be frozen.

Ingrediens 2 large eggs 1 cup sugar 4 cups all purpose flour 1 teasdoon baking powder 3 sticks salted butter, softened ½ cup sugar cubes, coarsely crushed, or pearl sugar Beat together 1 egg and sugar with an electric mixer until thick and pale. Sift in flour and baking powder and add butter. Beat on low speed until mixture forms a dough. Chill, wrapped in plastic wrap, until firm, at least 1 hour. Preheat oven to 350°F. Lightly beat remaining egg. Roll level teaspoons of dough into balls and arrange 1 inch apart on ungreased baking sheets. Press thumb into center of each ball to flatten, leaving a depression, and brush lightly with egg. Sprinkle crushed sugar in centers and bake in batches in middle of oven until golden, 12 to 18 minutes. Transfer to racks to cool completely. Serina Cakes

Krumcake Ingredients 1 egg 1/2 cup white sugar 1 cup heavy whipping cream 1 1/4 cups all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon vanilla extract In a bowl, cream the butter and sugar together; add the eggs and mix using a wooden spoon. Add the milk, flour and vanilla and mix well. Heat the krumkaka iron on medium heat on the stove until hot, then put a teaspoon of batter on the bottom iron and press the top and bottom irons together. When brown on one side, turn over and brown again. Remove from the iron and roll up around a stick or a cone-shaped piece of wood. Remove, and repeat with the next one. Makes about 50.

Lussekatter Ingredients: 2 1/8 cups Milk • ½ cup Butter • 3 (0.6 oz) cakes compressed fresh Yeast • 8 oz Quark/ Sour Cream • 2 (0.5 gram) packets Saffron (powdered) • 2/3 cup Sugar • ½ tsp Salt • 7½ cups All-Purpose Flour • 1 cup Raisins (optional) • 1 Egg (beaten) How to make Lussekatter: Combine milk and butter in a small saucepan on medium heat. Stir until the butter had melted and the temperature reaches to 100 °F (38 °C). Place yeast in a bowl and crumble it. Pour in the warm milk and stir to dissolve yeast. Add quark, saffron, sugar, salt and 7 cups of flour to the yeast mixture. Mix well to form shiny and silky dough. Add more flour the mixture, if required. Cover the dough and allow it to rise for 40 minutes. Take 2 or 3 baking sheets and cover each one with a sheet of parchment paper. Turn the dough to a floured surface and divide it into 35 pieces. Roll each piece into a rope about 5 to 6 inches long. Keeping the rope flat on the surface, roll each end towards the center, in opposite directions, to form a curled S-shape. Repeat with the other pieces. Place the buns on the baking sheets and garnish with raisins. Preheat oven to 425 °F (220 °C). •Cover the buns with a towel and let them rise for 30 minutes. Brush each bun with beaten egg and bake for 5 to 10 minutes, till they are puffed and golden.