There is no Christmas without these delicious Berlinerkranser! It’s made of some kind of short crust pastry, the end result can at least remind me of this, but the making is very different.This is a very old recipe and tradition in Norway, and belongs to the “7 cakes” list which is a must! My mother always made these for Christmas, and now I’m so proud that my youngest nephew also loves these cakes. Enjoy!
2 egg yokes
2 boild eggyokes (use only yokes)
125 gr sugar
250 gr butter room temperature
300 gr flour
2 egg whites
1 dl nib sugar
Boil 2 eggs for 8 min. Peel and remove the with. Mash boiled yokes and raw yokes together, add sugar and whisk until almost white. Add flour and room tempered butter and whisk until even dough. Put in a plastic bag and cool down in fridge for 3 hours or over night.
Cut dough into pieces and roll out 10cm long 1 cm thick lengths. Shape each length into a wreath and place it onto a tin with grease proof paper. Bruch each one with egg whites and drizzle with nib sugar.
Pre-heat oven to 180 °C and bake in the middle for about 10 min. Remove and cool dawn. Keep in air tight box.