Krasse Kacke! Da hat ein Tier ein Häufchen gemacht, aber wer war's? Ein lustiges, schnelles Reaktionsspiel mit Memory-Effekt. In einer Minute. Die Tiere sind wirklich niedlich illustriert und auch die Qualität der Karten ist hervorragend. Letzteres ist bei diesem Spiel auch wichtig, denn "Krasse Kacke" ist ein. In Krasse Kacke müssen die Spieler möglichst schnell den Verdacht von ihren eigenen sechs Haustieren ablenken und die der Mitspieler beschuldigen.
Krasse KackeKrasse Kacke! Da hat ein Tier ein Häufchen gemacht, aber wer war's? Ein lustiges, schnelles Reaktionsspiel mit Memory-Effekt. In einer Minute. Krasse Kacke – wer hat denn hier mitten im Wohnzimmer sein Häuf- chen hinterlassen? „Mein Papagei war es nicht, meine Katze war es nicht“, ertönt es. Strategie-, Karten- und Brettspiele. Kostenlose Lieferung möglich.
Krasse Kacke Kransekake/Kransekage (Almond Wreath Celebration Tower) VideoKRASSE KACKE - Teaser - Pegasus Spiele
Prep Time 1 hr. Cook Time 20 mins. Course Dessert. Cuisine Danish, Norwegian, Scandinavian. Servings 1 kransekake, serving a crowd.
For the icing 1 pound confectioners' sugar 3 egg whites 1 tablespoon lemon juice. To make the dough, in a large mixing bowl, stir the almond flour, confectioners' sugar, cardamom, and salt together.
WIth an electric mixer running, slowly add the egg whites and almond extract, mixing until a dough forms. Transfer the dough to a double boiler and knead the dough for about 10 minutes, working it with your hands until the dough becomes almost too hot to comfortably work with.
For this step I mix the dough in the large mixing bowl I use for my stand mixer, and set this over a saucepan of simmering water. Preheat the oven to degrees F.
Allow the dough to cool a bit, prepping the molds while you wait: Spray them with a baking spray or brush with a neutral oil or softened butter, then dust with semolina or cornmeal.
Form the dough into logs about the thickness of a finger and arrange them in the molds. If you're drying them in the oven, be careful not to roast the almonds!
Don't use a food processor for this step, because it will over-process the almond flour. Separately, repeat the grinding process with the blanched and dried almonds.
Mix together the unblanched and blanched almond flours and 1 pound of confectioner's sugar. Then, run this mixture through your grinder a second time.
Next, make the almond paste. Combine the ground almond-sugar mixture with 3 egg whites and 2 tsp. The paste will have the consistency of homemade play dough.
Wrap the paste in plastic wrap and refrigerate it overnight. Preheat your oven to degrees Fahrenheit. Flour a pastry board or clean counter with potato starch flour; butter and dust six Kransekake forms with the potato starch flour.
Fit the ropes into the forms, pinching the ends together tightly to form rings. Note: this dough is very forgiving, so you can easily re-roll a few snakes if you've miscalculated the lengths.
They should be evenly divided to fit the graduated rings of the Kransekake forms. Fit the lengths into the Kransekake forms as shown in the photo.
If you don't have Kransekake forms, don't worry! Alternatively, you can shape each of the 18 lengths into rings and place them on a parchment or Silpat-lined baking sheet.
Bake the rings in the center of the oven for about 15 minutes, until they turn a light gold. Watch them carefully; they can easily burn if unattended.
Once the rings are finished baking, remove them from oven and allow to cool in pans. Bake in the preheated oven until golden brown, about 10 minutes.
Watch smaller circles carefully, as they may finish baking before the larger ones. Remove from the oven and let cool. Mix confectioners' sugar and vanilla extract together to make icing.
Pour icing into a piping bag fitted with a small tip. Place a doily on a serving plate. Pipe a ring of icing as large as the largest cake ring.
Place the largest cake ring on the icing. Pipe icing in a zig-zag pattern over the ring. Stack remaining cake rings on top, from largest to smallest, piping icing between each ring.
If you purchased whole almonds, it is easiest to grind them in a coffee grinder or specialized nut grinder. Once ground, sift them to make sure all big chunks are taken out, and regrind those chunks.
Ingredients g ground almonds g icing sugar, sifted 4 egg whites, beaten 1 tsp almond extract oil for greasing semolina for dusting To decorate 3 egg whites, beaten g icing sugar, sifted red food colouring paste red edible glitter green edible glitter silver edible glitter Directions Tip the ground almonds and icing sugar into a large bowl.
Add the egg whites and almond extract and mix to a dough with your hands. Cover the bowl with cling film and chill for a minimum of 2 hours but preferably overnight.
Lightly oil the kransekake moulds and sprinkle with semolina, shake off the excess semolina. Preheat the oven to F.
Divide the dough into 6 pieces. Divide each of the 6 pieces into 3 pieces of increasing size, one small, one medium and one large.