Well, I doubt that I can tell something like that about all the numerous Norwegian Christmas cakes and cookies, but after last time's Christmas Eve dinner review, I decided to dedicate another entry to Christmas baking.
Let's start with the one that is (in my opinion) maybe the most remarkable. It is called kransekake, meaning 'wreath cake':
According to the tradition, if Norwegians want to be well-prepared for Christmas, they need to bake not less than seven different småkaker (cookies; literally 'small cakes'). What's more, the proportions are strictly set, too. One third of the baked goods should be iron-baked, one third oven-baked and one third deepfried.
How can something be iron-baked? For the preparation of the goro they use a utensile called gorojern ('goro iron') that will give this crispy cake really nice patterns. The cake man called kakemann is a delicious cake with a hint of cardamom. The decoration is optional, however, it's common to make an icing of chocolat or edible red paint. Also krumkaker is an iron-baked dessert - you use a krumkakejern ('krumkake iron') to give it patterns and then shape it into cones while it is still warm. You can have it either plain or with whipped cream or other fillings. The sandkaker are another type of cake that (in my opinion) is craving for filling, however, they often just enjoy them plain. You need special molds that look like little baskets to give the almond-based dough this special shape.
|From left to right: goro, kakemann, krumkaker, sandkaker.|
|From left to right: berlinerkrans, smultringer, fattigmann, sirupsnipper.|
Well, the next step would be to pick seven of the småkaker mentioned above and prepare them... or just buy them hjemmelaget (home made) on a julemarked (Christmas market) that can be found everywhere in the December weekends in Norway.
Anyways, no matter how many types of cakes you make, I wish you a beautiful preparation time for Christmas!