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Host Zoe Francois' Swedish creme with lingonberry jam, raspberries and krumkake, as seen on Zoe Bakes, season 2.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Krumkake

Course: Desserts
Cuisine: Norwegian
Servings: 24 krumkake
Author: Zoë François

Equipment

Ingredients

  • 4 eggs
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter melted
  • 1/2 tsp vanilla extract
  • 1 1/2 cups (195g) all-purpose flour
  • 2 tbsp corn starch
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cardamom
  • pinch of salt

Instructions

  • In a stand mixer fitted with a paddle attachment, beat the eggs with the sugar on high speed until light yellow. Add the butter and vanilla and mix until combined.
  • In a medium bowl, whisk together the flour, cornstarch, cinnamon, cardamom, ginger, and salt. Add to the egg mixture and mix on low speed until combined.
  • Preheat a krumkake iron. When the iron is hot, spoon about a tablespoon of the batter on top of each mold and close the iron. Cook for about a minute, or until the krumkake reaches your desired darkness. Let each krumkake cool around a cone-shaped wooden dowel or lay flat on a wire rack. Repeat with the remaining batter.