The wooden cone shown was carved by Merriam Erickson sometime in the 1970’s. As cultures have blended through the years this Norwegian dessert was always a favorite at family gatherings at New Year’s! It is so wonderful to still have the use of this handmade cone and the Krum Kake iron as we recall special times spent with our loved ones.
Recipe for: Krum Kake
From the Kitchen of: Lorna Grieb Erickson Servings: about 24
Needed equipment: Krum Kake Iron and Wooden Cone shaper
- 3 large eggs
- ½ Cup Sugar
- ½ Cup Butter melted-one cube
- 1 teaspoon vanilla
- ½ Cup flour
- Beat 3 eggs until thick and lemon-colored.
- Add ½ Cup sugar and mix well
- Add 1/2 Cup butter, melted
- Add 1 teaspoon vanilla and mix in
- Add ½ Cup flour to the liquid and mix
- Heat Krum Kake iron over medium heat. When a drop of water sizzles then the iron is ready.
- Put 1½ Tablespoons batter in center of iron.
- *Turn frequently until Kake is light brown. About 1-2 minutes. Carefully remove from iron with a butter knife and immediately wrap around cone to shape.
- Leave to cool while cooking next Kake.
- Just before serving fill with whip cream.
*Do not multi task while cooking. Watch carefully!