When
Norwegians are celebrating their national day 17th of May
and at parties, you will often find this cake at the table. It is served
together with other ca kes and you drink coffee to it. If you ask a
Norwegian how a well-made successful wreath cake should taste, you will
get the answer; a little elastic and sweet. There are many tricks how to
make it elastic, and we will present a couple of ways to do it here. But
first will show how to put the cake together.
The cake:
500
g almond 4 whites of the egg 500
g icing sugar
Icing:
1/2 white of an egg 75 g Icing sugar ca.1/2 tee spoon
of lemon juice
Some prefer to scald the almonds first, but this is not a rule.
This is your choice.
Scalded almonds gives lighter cake by colour, but gives
no difference for the taste. Grind the almonds and rub in
one of the egg whites to make the dough rough and elastic.
Mix in sieved icing sugar together with 3 whites of eggs.
Heat the dough in a cattle (not an iron cattle) while
you knead it all the
time.
Heat the dough in a cattle (not an iron cattle) while
you knead it all the
time.
Cool it off and let the dough stay over night (not so necessarily). Roll
the dough into thin sausages at the thickness of a finger. Most
families in
Norway
own special forms for this cake to make the circles at
the right size. This gives you a challenge that not necessarily is easy to
overcome, but still possible. Rub the forms with butter and use semolina
in them so the dough doesn’t stick. Fry the cake at 200 degree Celsius
in 10 minutes, and let it cool before putting them over on a grating.
Make a carnet of paper and squirt the icing in a zigzag pattern
over the circles before putting them on top of each other. So, the clue
for making the cake elastic and good; simply freeze it in a closed plastic
bag, and unfreeze it in room temperature. You can also put it in a closed
plastic bag together with a first cut of a loaf. We believe the first
choice gives the best result. Good luck!
Får
i kål - translated to English:
Mutton and cabbage stew, or
Norwegian lamb stew
This
dish has been served in
Norway
for ages, and there is no Norwegian who didn’t ever
taste it. We can ensure you! The dish it self is not made for the eye
especially, but you can help out by serving vegetables beside it so it
looks more “artistic”. This recipe is meant for 4 – 5 persons. This
recipe is meant for 4 – 5 persons.
You
need:
2 kg meat from lamb, 2 kg cabbage, 1-tablespoon
salt, ½ -tablespoon whole black pepper, ¾ litre of water,
75 g flower
In
the traditional dish, you use the meat from the shoulder part of the
animal (shoulder-shot). Part the meat up in pieces in size of your mobile
phone. Lay the pieces in layers in a stew pan together with cabbage that
is parted up in pieces in size of your fist. In between the layers of meat
and cabbage, you put pepper and salt. In the end you add the water. Let
the stew boil for approximately 1 ½ hour. Then, afterwards, you mix in
the flower in the juice so it gets a bit more consistence. Now it should
be almost finished. Remember, and this is important, serve the dish with
boiled potatoes. This is a great dish with real good taste. You know, -simple
is often the best!
Rømmegrøt
-translated to English:
Soar
cream porridge
This
is one of the most famous Norwegian dishes, if not the most famous. Not
because of it’s reputation of taste, but because of tradition. In the
old days it was impossible to conserve the milk or cream over time fresh.
The cream turned to soar cream and naturally this product found it’s way
in the traditional recipes.
The
dish is easy to make and it is good on taste. Try it one day, and you will
see that this porridge will keep its reputation for many years to come.
