Kransekake: Spanish Tower of Power

During Christmas, San Geraldo didn’t have time to make his Norwegian kransekake (wreath cake). His first attempt, in 2010, looked great, but the texture and taste were a bit off. The second attempt, 2011, tasted great, but the texture was much too cake-like, which resulted in a nearly fatal avalanche. The third attempt was during our first Christmas in Sevilla. Total disaster. We couldn’t even get the baked rings out of their baking forms. (Click here for the history of kransekake in our household).

Our friend the Goddess Elena told us it was alright to delay it because she and the kids were up in Bilbao for Christmas and, “There was no reason to make it if [they] can’t have any.” So, Friday of last week, San Geraldo began the process (and I began cleaning up after him).

(Click any image to enlarge.) 

THE DOUGH: PREPARED FRIDAY AND REFRIGERATED OVERNIGHT.

PLACED IN SIX KRANSEKAKE PANS, THREE RINGS PER PAN.

READY FOR BAKING.

DON’T ‘THEY’ SAY A WATCHED KRANSEKAKE NEVER BAKES?

REFRIGERATED OVERNIGHT SATURDAY, AND POPPED OUT OF THE RING PANS SUNDAY.

THE ICING THAT DOUBLES AS CEMENT.

GOING UP…

BIG HANDS WITH A DELICATE TOUCH.

KRANSEKAKE 2015.

This year’s kransekake was the most successful effort yet. The taste and texture were perfect. The tower stayed upright as long as required, but only because San Geraldo reinforced it a bit. He learned this year that he baked it at too high a heat (for our specific oven), which caused the dough to rise a little too much. The more airy pastry can’t support the weight. So, now that San Geraldo knows how to make the perfect tasting kransekake, he can focus on making one that can support itself (although given that it was all gone the same evening, ours doesn’t have to support itself for long).

Tower of Power (and Santana)…