Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Christmas wreath cake

Julekringle is a yeast-free Christmas wreath cake: crumbled butter and flour, sugar, cardamom, baking powder, raisins, candied peel, milk and egg. The dough is rolled into a long sausage, shaped into a wreath, brushed, sprinkled with almonds and sugar and baked. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 631.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 631 (falt i det fri)

Be the first to rate

About the dish

The wreath is raised with baking powder and worked quickly, so it is faster to make than yeast bakes for Christmas.

How to make it

  1. 1

    Rub in the butter

    Crumble the butter and flour together.

  2. 2

    Add the rest

    Add the sugar, cardamom, baking powder, raisins, finely chopped candied peel, milk and the beaten eggs. Keep a little of the egg back for brushing.

  3. 3

    Shape the wreath

    Work the dough quickly and roll it into a long sausage. Shape it into a wreath on a greased baking sheet.

  4. 4

    Brush and bake

    Brush with the rest of the egg, sprinkle with the lengthways-cut almonds and sprinkle sugar over. Bake at a steady heat (about 200 °C (390 °F)) for about ¾ hour.

Changes from the original

Grams and teaspoons are kept; steady heat is read as about 200 °C (390 °F). The almonds are given cut lengthways, as in the text.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 631)~71% of the text changedremovedadded
750 g hvetemel. gr. mel 1 ts kardemomme. teskje kardemomme 200 g gr. smør (eller annet fett). eller fett 175 g » sukker (pluss litt til å strø over). 4,5 ts bakepulver. 4½ teskje bakepulver 150 g gr. sukat (finskåret). 150 g rosiner. » rosiner 2 stk egg (pisket; ta vare på litt til pensling). 3,5 dl melk. 3½ dcl. melk 25 g gr. mandler (skåret på langs). Smuldre smør Smør og mel sammen.. Tilsett smuldres, tilsettes sukker, kardemomme, bakepulver, rosiner, den finskårne sukaten, sukat, melk og de piskede eggene. Ta vare på egg, hvorav litt av egget holdes tilbake til pensling.. Arbeid deigen raskt og trill den pensling. Deigen arbeides hurtig, trilles til en lang pølse. Form den pølse, som formes til en kringle på en smurt plate.. Pensle plate. Pensles med resten av egget, dryss over mandlene skåret drysses med de på langs skårne mandler, sukres og strø sukker over. Stek stekes ved jevn varme (ca. 200 °C) i ca. ¾ time.

Note on Modernised

Gram og teskjeer er beholdt; «jevn varme» er tolket som ca. 200 °C. Mandlene er oppgitt skåret på langs, som i teksten.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Does the wreath need to rise?
No, it is raised with baking powder and the dough is worked quickly.
What is it brushed with?
With a little of the beaten egg that was kept back.
How long is it baked?
At a steady heat for about ¾ hour.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!