Making Norwegian patisserie and konfekt as they call it here can take ages (just imagine how much time it takes to make blødkake, with all the layers and the cream, and the marsipanlokk). Anyway, this time I’ve tried matprat’s Sarah Bernard’s recipe and made a few modifications while also writing it in English.
This recipe will make between 22 and 30 pieces depending on how big you make each peace.
– 400 g Kransekakemasse. If you don’t know what that is (I had no idea), it is the sweet almond dough Norwegians use to make their famous “kransekake”, those sweet almond-circles they build on each other to make towers. It is sold in big green rolls in all supermarkets around Christmas time. It seems harder to find at other times of the year.
You will also need a tool to make round shapes in the almond dough
– 300 ml of cream that is fat enough to be whipped (kremfløte in Norwegian)
– 150 g of baking chocolate (type dark Freia)
– 150 g of dark chocolate
– 15 g of coconut fat. This was also a mystery for me. You can find it under the name “Delfia” in the cold area of supermarkets, next to the regular butter)
1. Pre-heat the oven at 200°C
2. Heat the cream in a pot at medium-low heat. Once it is warm, add the chocolate put into pieces. Mix with a plastic spatule until the chocolate is totally melted into the warm (but not boiling) cream. Put in a cold place for an hour: outside in the winter, or in the freezer.
3. Lay the kransekakemasse on a table where you have sprinkled a bit of flour. Put flour on your baking roll as well and lay the dough until it is equally the same height everywhere, around 0,8 cm. Make round-shaped marks into it (some make very small sarah Bernard that can be eaten in one mouth-full, this time I made bigger ones). Depending on how big the circles are there will be more pieces: between 22 and 30 pieces for 400g kransekakemasse, as the circles are also the basis of each piece.
4. Put all the circles on baking paper on an oven tray and put in the oven for 5 to 6 minutes. The dough needs to be still soft (the original recipe says it needs to have just a crust). Put them in a place to cool down.
5. Make sure your cream-chocolate mix is cold. Whisp the mix until it is a nice chocolate cream, it needs to be quite hard. Use a little knife to shape little hats of chocolate cream on the almond-dough base. Once you’ve put little hats on all of them, put them on a tray and make the topping.
6. Melt the chocolate and the coconut fat in a pot at very low heat. Do not stir the chocolate until the coconut fat is totally melted. The topping is supposed to be fluid yet not totally liquid. Put this topping in a small bowl so that it makes it easier for you to dip each piece into it. Dip the “hat” part of each piece into the topping. Once all are ready put them in the freezer, or if your freezer is too small put them outside (during the winter of course).
Keep them cool (in the fridge) after the chocolate coating has been hardened by the “freezing” time outside”. And enjoy this delicious Norwegian specialty.
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