Krum Kake: A Taste of Norwegian Christmas

The scent of cardamom and warm butter always takes me back to my grandmother’s kitchen. Every Christmas Eve, she would pull out her ancient, cast-iron Krum Kake iron, its surface worn smooth from decades of use. As the delicate, cone-shaped cookies cooled, she’d let me fill them with whipped cream and lingonberry jam, a tradition that felt as essential to the holidays as the tree itself. The crisp, sweet treat, warm in my hands, was always the perfect ending to a perfect day.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 minute per krum kake
• Total Time: Approximately 1 hour (depending on the speed of baking and rolling)
• Servings: Approximately 36 krum kake
• Yield: 36 krum kake
• Dietary Type: Not Gluten-Free

Ingredients

• 4 eggs
• 1 cup sugar
• 1/2 cup butter, melted and cooled slightly
• 2 tablespoons cornstarch
• 1 1/2 cups flour
• 1/2 teaspoon vanilla extract

Equipment Needed

• Krum Kake iron
• Krum Kake cone or tube
• Mixing bowls
• Whisk or electric mixer
• Spoon
• Cooling rack (optional)

Instructions

1. In a large mixing bowl, lightly beat the eggs. You just want to break the yolks and combine the whites and yolks. Avoid creating too much foam at this stage.

2. Add the sugar to the beaten eggs. Beat until the mixture is light and slightly thickened. It’s important not to overbeat the eggs and sugar, as this can make the krum kake tough.

3. Stir in the vanilla extract.

4. Gradually blend in the cooled, melted butter. Make sure the butter isn’t too hot, as it could cook the eggs.

5. In a separate bowl, whisk together the cornstarch and flour. This helps to evenly distribute the cornstarch and prevent lumps.

6. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in a tough krum kake.

7. Preheat your Krum Kake iron on both sides according to the manufacturer’s instructions. The iron is ready when a few drops of water placed on the iron dance around and evaporate quickly. If the water just sits there, the iron isn’t hot enough. If it splatters violently, it’s too hot.

8. Once the iron is hot, drop about a teaspoon of dough onto the center of the iron. The amount of dough may vary depending on the size of your iron, so it may take some experimentation to determine the perfect amount.

9. Quickly close the iron and turn it over. This ensures even baking on both sides.

10. Bake until the krum kake is light brown on both sides. This usually takes about 30-60 seconds per side, but the exact time will depend on your iron and your preference.

11. Immediately remove the baked krum kake from the iron and roll it onto the krum kake tube to form a cone shape. Work quickly, as the krum kake will become brittle as it cools.

12. Hold the krum kake in place on the cone until it sets. This will only take a few seconds.

13. Gently slide the cooled krum kake off the cone.

14. Place the finished krum kake on a cooling rack (if using) or a plate to cool completely.

15. Repeat steps 8-14 with the remaining batter.

Expert Tips & Tricks

• Batter Consistency: The batter should be thin enough to spread easily in the iron but not so thin that it runs out. If your batter is too thick, add a tablespoon of milk or water at a time until you reach the desired consistency.
• Iron Temperature: Maintaining the correct iron temperature is crucial. If the iron is too hot, the krum kake will burn before it cooks through. If it’s too cool, the krum kake will be pale and won’t crisp up properly.
• Rolling Technique: Practice makes perfect when it comes to rolling krum kake. Don’t be discouraged if your first few attempts aren’t perfect. With a little practice, you’ll be rolling them like a pro.
• Prevent Sticking: If your krum kake are sticking to the iron, lightly grease the iron with cooking spray or melted butter before each batch.
• Cooling: Allow the krum kake to cool completely before storing. This will help them stay crisp.

Serving & Storage Suggestions

Krum Kake are traditionally served during the Christmas season, but they can be enjoyed any time of year. They are delicious on their own, or they can be filled with whipped cream, fruit, jam, or even ice cream.

To store krum kake, place them in an airtight container at room temperature. They will stay crisp for several days. You can also freeze krum kake for longer storage. To freeze, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag. They can be frozen for up to 2 months. Thaw at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	73.1 kcal	N/A
Calories from Fat	28 kcal	39%
Total Fat	3.2 g	4%
Saturated Fat	1.8 g	9%
Cholesterol	30.3 mg	10%
Sodium	26.1 mg	1%
Total Carbohydrate	10 g	3%
Dietary Fiber	0.1 g	0%
Sugars	5.6 g	N/A
Protein	1.3 g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free Krum Kake: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a little more liquid to achieve the correct batter consistency.
• Dairy-Free Krum Kake: Replace the butter with a dairy-free butter substitute or coconut oil.
• Flavor Variations: Add a pinch of cardamom, nutmeg, or almond extract to the batter for a different flavor profile.
• Lemon Krum Kake: Add the zest of one lemon to the batter for a bright, citrusy flavor.

FAQs (Frequently Asked Questions)

Q: My Krum Kake are sticking to the iron. What am I doing wrong?
A: The iron may not be hot enough, or it may need to be greased. Make sure the iron is preheated properly and lightly grease it with cooking spray or melted butter before each batch.

Q: My Krum Kake are burning before they cook through. What should I do?
A: The iron is too hot. Reduce the heat slightly and bake for a shorter amount of time.

Q: My Krum Kake are not crisping up. What am I doing wrong?
A: The iron may not be hot enough, or the batter may be too thick. Make sure the iron is preheated properly and adjust the batter consistency as needed.

Q: Can I make the batter ahead of time?
A: Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Be sure to stir it well before using.

Q: What can I fill my Krum Kake with?
A: Krum Kake can be filled with whipped cream, fruit, jam, ice cream, pudding, or any other filling you like.

Final Thoughts

I truly hope you feel inspired to bring a little bit of Norwegian Christmas tradition into your kitchen. Krum Kake are more than just a cookie; they’re a connection to heritage, a symbol of warmth, and a reminder of cherished memories. Don’t be afraid to experiment with fillings and flavors to create your own unique version of this classic treat. I’d love to hear about your experiences and any variations you try! Share your photos and feedback, and enjoy the process of creating these delightful little cones.