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A presentation of Norwegian food and beverages and in which county they are consider a speciality. Norway is divided into 19 countys. Each County is divided into different municipality (430 for the whole country).

From Authentic Norwegian Cooking by Astrid Karlsen Scott. Photo by Per Eide and Bengt Wilson

  • 4 eggs
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 2 cups ground almonds or other nuts
Preheat the oven to 350 degrees F. Beat eggs and sugar until light and lemon-colored. Combine baking powder and nuts and fold carefully into the egg mixture. Pour into a greased 9" spring-form pan. Bake 30 minutes. Cool in the pan. Serve with whipped cream or ice cream.


  • 250 g (8 ounces, 4 1/4 dl, 1 2/3 cups) flour
  • 1 dl (1/3 cup) cold water
  • 250 g (8 ounces, 1 cup) baking margarine or shortening
Sugar syrup:
  • 1 dl (1/3 cup) sugar
  • 2 dl (2/3 cup) water
  • apples
  • fresh black currants or jam
  • sugar
  • 1 egg, beaten
  • 8 egg yolks
  • 2 dl (3/4 cup) white wine
  • 1 1/4 dl (1/2 cup) sugar

Quickly combine all pastry ingredients in a food processor. Do not overwork. Roll out the dough on a floured board to a 1 1/2 cm (2/3) thick sheet. Roll from the middle out to the edges. Fold the rectangle into thirds, as with a letter. Wrap in plastic and chill at least 30 minutes.

Preheat the oven to 225 C (425 F). combine sugar and water and bring to a boil. Simmer 1 minute.

Roll out half the dough to a 2 mm (3/32) and place in the bottom of a 22 cm (9) springform and bake until golden, 7-8 minutes. Reduce the oven temperature to 175 C (350 F).

Peel and core apples and place close together on the dough. Fill the core holes with berries and sugar or jam. Brush the apples with sugar syrup. Roll a slightly larger dough sheet to cover the apples. Make 3 cm (1 1/4) holes in the dough between the apples. Make dough rings to frame the holes. Attach with beaten egg. Brush the top of the pie with beaten egg. Bake until golden, about 30 minutes.

Whisk egg yolks and sugar in a double boiler until thick and lemon-colored. Beat in the wine. Pour the mixture into the holes on top of the apple cake, or serve alongside.

BIRTHDAY KRINGLE (Fødselsdagskringle)
  • 1 pkg. active dry yeast
  • 1 tbsp. water, lukewarm
  • 2 eggs, slightly beaten
  • 2 1/8 (300 g) flour
  • 1/3 cup, (50 g) sugar
  • 1/4 tsp. salt
  • 7 oz. (200 g) butter
  • 5 tbsp. (75g) butter
  • 1/3 cup (50 g) sugar
  • 1/2 cup (50 g) raisins
  • 1/2 cup (50 g) citron, finely chopped
  • 1/2 cup (50 g) almonds, chopped
Dissolve yeast in water, and beat into eggs. Sift together flour, sugar and salt and cut in the butter. Mix with eggs and work until you have a smooth and elastic dough. Cover, and let rise in a warm place until double in bulk. Punch down dough and turn out onto floured board. Knead adding flour as needed, to prevent sticking, until dough is soft and elastic. Roll out to a 6 x 34-inch (14 x 86 cm) long ribbon.


Cream butter and sugar until light, and spread over the dough. Sprinkle with raisins, citron and almonds. Fold the long sides toward the center overlapping slightly. Form into kringle shape in large cookie sheet. Cover and set to raise until double in bulk. Brush with egg and sprinkle with sugar. Bake on middle of rack in 375 F (190 C) preheated oven for 25 minutes.

  • Egg (1 egg makes 9 wafers)
  • Sugar
  • Butter or margarine
  • Flour
  • Cardamom
Weight the egg(s) with shell on. To the weight of each egg add the same weight each of sugar, butter, and flour, mixed with a little cardamom. Mix it all together. Heat krumkake iron, ungreased, until a drop of water sputters when sprinkled on its surface. Butter iron slightly for the first two cakes. Place a generous tablespoon of batter in the middle of the iron and close. Bake over medium heat until golden. Remove cake with a fork and immediately roll up into cone or cylinder shape.


Quickly place krumkake in or over a small dessert cup or bowl and serve as dessert filled with whipped cream and fruit or berries of your choice.

CHERRY CREAM CAKE (Kirsebærkremkake)
  • 2 cups (5 dl) almonds or other nuts
  • 2 cups (5 dl) confectioners sugar
  • 8 egg whites
Grind almonds twice, the second time with the confectioners sugar. The almonds should have the consistency of flour. Whip the egg whites until stiff but not dry, and blend with the nuts. Divide and spread batter in two greased 9-inch (23 cm) springform pans, and bake at 320 degrees F (160 degrees C) 25 to 30 minutes. Cool slightly in pan before removing to rack to cool completely. Makes two 9-inch layers.

Cherry Cream:
  • 1/4 cup (3dl) whipping cream
  • 2 egg yolks
  • 2 T confectioners sugar
  • 3 1/2 T chocolate sauce or syrup
  • 3 1/2 T cherry juice
Beat the cream until firm and glossy. Add eggs and confectioners´ sugar which have been whipped together until light and fluffy. Stir in the chocolate sauce or syrup, and add cherry juice to taste. Place one cake layer on platter, baked side down, and cover with half of the cream mixture. Add second layer, baked side up, and top with remaining cream. Keep refrigerated until serving time. (Serves 12)

THE DAIRYMAID´S WAFERS (Seterjentas rømmebrød)

This cookie is rolled out very thin and baked in a krumkake iron, but not rolled up into a cone like krumkaker. It is an old traditional recipe.
  • 1 cup (2 1/2 dl) sour cream
  • 7/8 cup (200 g) butter
  • 1/4 cup (1/2 dl) water
  • 1/4 tsp. salt
  • 1/2 tsp. cardamon
  • 4 T sugar
  • 1 quart (liter) flour, approximately
Have butter at room temperature, stir together with sour cream. Add remaining ingredients, leaving out a little flour for rolling out the dough. Knead into a fairly firm dough. Chill for 2 hours. Sprinkle a little sugar on top and roll into the dough. Cut out a cardboard template the size of krumkake iron; trace and cut wafers from the pattern. Bake in heated krumkake iron until a nice golden color.

  • 3 eggs
  • 2 dl (3/4 cup) sugar
  • 1-1/2 dl (2/3 cup) whipping cream
  • 1-1/2 dl (2/3 cup) 35 percent fat sour cream
  • 7 dl (3 cups) flour
  • 2 tsp. horn salt (or 2 T. baking powder)
  • 1 tsp. cardamom
  • 2 T. melted butter
  • shortening or oil
Beat eggs and sugar until light and lemon-colored. Whip cream and sour cream lightly together. Sift the dry ingredients. Add alternately with melted butter and both creams to the egg mixture. Mix lightly together. Refrigerate overnight. Roll the dough into 8 mm (1/3) sausages. Cut into 12 cm (5) lengths. Form into a wreath. Make two notches along the edges. Heat the shortening or oil to 180 degrees C (350 degrees F). Deep fry, a few at a time, until golden, three to four minutes.

  • 3 egg yolks
  • 2/3 cup (1 1/2 dl) sugar
  • 1 cup (2 1/2) whipping cream
  • 1 tsp. cardamom
  • 6 cups (15 dl) unbleached flour
  • 3 cups (7 1/2) butter, lightly salted
Beat together egg yolks, sugar and cream. Add cardamom to flour and sift half of the flour, a little at a time, into the egg mixture and mix well. Put the remainder of the flour on counter and place dough on top. Roll dough out to a tick flap, and spread butter in thin layers across the dough. Fold over and roll once more. Roll up and chill for 24 hours. Roll out thin.

Cut a cardboard template the size of goro iron; trace and cut cookies from the pattern. Bake in hot, ungreased goro iron until a light golden color. Wipe fat off as it trickles out. Remove from iron with a spatula onto a cutting obard. Cut off the frayed edges and cut apart while still hot. Cool completely. May be frozen. Makes about 12 dozen.

PRINCES CAKE (Fyrstekake)
  • 250 g (8 ounces, 1 cup) unsalted butter
  • 1 1/2 dl (2/3 cup) sugar
  • 1 egg
  • 1 egg yolk
  • 6 dl (2 2/3 cups) flour

  • 3 1/2 dl (1 1/3 cups) ground almonds
  • 3 dl (1 1/4 cups) confectioner´s sugar
  • 2 egg whites
  • 1/2 teaspoon rum extract
  • 2 tablespoons water
Preheat the oven to 180 C (350 F). In a food processor, combine butter, sugar, egg, egg yolk and flour until the dough forms a ball. Do not overwork. Press 2/3 of the dough into the bottom and up the sides of a 22 cm (9) springform. Combine ingredients for the filling and pour into the crust. Roll out remaining dough to a thickness of 3 mm (1/8). Cut into 12 mm (2 1/2) strips. Lay the strips in a lattice pattern over the filling. Place a strip of dough around the edge of the cake. Bake about 50 minutes.

LEMON WAFFLES (Vafler med sitronsmak)
  • 5 eggs
  • 1/4 cup (1/2 dl) sugar
  • 1 cup (2 1/2 dl) flour
  • 1 tsp. lemon juice, fresh
  • 1/2 tsp. lemon peel (freshly grated)
  • 1 cup (2 1/2 dl) sour cream
  • 1/4 cup (1/2 dl) butter
Beat eggs and sugar until thick and fluffy, about 10 minutes. Alternately fold in the flour, which has been sifted with lemon peel, and sour cream. Stir in the butter and lemon juice. Set batter aside to rest 10?15 minutes. Heat heart-shaped waffle iron. It is hot enough when drops of water sprinkled on its surface sputter. Pour approximately 3/4 cup batter into the center of the iron. Lower cover and bake until the steaming stops, 30?60 seconds on each side. Do not peek during baking period. Makes 6 waffles.


This moist delicious cake is a must for Christmas, but its origin is a mystery to all.
  • 1 cup (2 1/2 dl) plus 1 T. butter or margarine
  • 1 1/4 cup (3 dl) sugar
  • 6 eggs
  • Peel of 1 lemon, grated
  • 1 3/4 cups (4 1/2 dl) flour
  • 1 tsp. baking powder
  • 1/2 cup (1/4 dl) scalded almonds, slivered
  • 1/2 cup (1 1/4 dl) currants
  • 3/4 T. granluated or Pearl sugar
Cream buter or margarine with sugar until creamy. Add eggs, one at a time, and blend thoroughly after each addition. Stir in the lemon peel. Mix flour and baking powder and add. Pour the batter into a 16 x 8 inch pan, lined with parchment or wax paper and heavily greased. Smooth batter out evenly. Sprinkle with almonds, currants, and sugar. Press the garnish lightly into the batter so it does not fall of when cake is done. Bake on middle rack of the oven at 375 degrees F (190 degrees C) for 20/25 minutes.

The cake should be light golden and baked through, but not dry. Remove it from the oven as soon as no batter sticks to an inserted cake tester. Cool slightly on a cake rack. Cover cake with waxed paper and a cookie sheet and turn the cake pan upside down on the sheet. Place a wire rack on the upturned cake and turn again so the cake rests right side up on the rack. Cool the wire rack. When the cake is cold, cut in diamond shapes with a very sharp knife.

  • 3 eggs
  • 2 T sugar
  • 2 1/2 dl (1 cup) full fat milk
  • 3 1/4 dl (1 1/2 cups) flour
  • 2 T melted butter
Whisk eggs, sugar, and milk lightly together. Sift over the flour and mix. Add the melted butter, mixing well. Refrigerate 30 minutes. Heat the shortening or oil to 180 degrees C (350 degrees F). Heat the rosette iron in the fat. Dip the iron into the batter. The batter should just reach the top of the iron, not over it. Deep fry in the fat until just stiff, about 1 minutes. Remove the rosette with a fork and drain on paper towels. Sprinkle with powdered sugar or fill with cream or jam. Serve with Cloudberry Cream. (about 30 rosettes)

  • 150 g (5 ounces, scant 2/3 cup) unsalted margarine
  • 2 1/2 dl (1 cup) flour, sifted
  • 1 egg yolk
  • 1/2 dl (3 1/2 T) cold water
  • 1 T cognac
  • 3 dl (1 1/4 cups) ground almonds
  • 2 1/2 dl (1 cup) sifted confectionerªs sugar
  • 3 egg whites, lightly beaten
Divide the margarine into three pieces of equal size. Crumble one piece into the flour. Whist the egg yolk into the water and add. Knead lightly and form into a square. Wrap in plastic and refrigerate 30 minutes. Let the remaining margarine rest at room temperature. Sprinkle the baking surface with flour. Roll the dough out into a thin rectangular. Spread half the remaining margarine over 2/3 of the dough. Fold over the plain section, then fold over the other section with margarine, like a business letter. This forms a rectangle with three layers of dough and two of margarine. Roll into a rectangle and fold into thirds again. Refrigerate 30 minutes.

Roll out the dough and spread with the remaining margarine. Fold into thirds, roll out again and fold into thirds. Refrigerate the dough for 30 minutes. Preheat the oven to 200 C (400 F). Grease sandkake (small fluted pie) tins. Roll the dough out into a 2 mm thin sheet. Cut into circles slightly larger than the diameter of the tins. Press into the tins. For the filling, combine almonds with powdered sugar and egg whites. Place about 1 1/2 teaspoons of filling in each form.

Cut out 8 mm (1/3") strips of dough and arrange in an "x" over the filling. Tuck the ends between the filling and the crust. Bake on a baking sheet on the lowest oven shelf about 20 minutes. Makes 12-14 cakes.

  • 1/2 cup butter or margarine (125 ml)
  • 1 1/4 cups sugar (300 ml)
  • 2 eggs, fork-beaten
  • 1 2/3 cups all-purpose flour (400 ml)
  • 4 tsp. baking powder (20 ml)
  • dash salt
  • 1 tsp. nutmeg (5 ml)
  • 1 tsp. cinnamon (5 ml)
  • 3/4 cup milk (180 ml)
  • 3 tbsp. butter (45 ml)
  • 1 1/4 cups icing sugar (300 ml)
  • 1 tbsp. cocoa powder (15 ml)
  • 1 tsp. vanilla (5 ml)
  • 3 tbsp. strong coffee (45 ml)
Cut three pieces of wax paper to fit the bottom of three 9" (22 cm) layer cake pans. Cream butter or margarine with sugar until light and fluffy, add fork-beaten eggs. Sift flour, baking powder, and spices. Stir flour into butter mixture in thirds and milk in half, starting and ending with dry ingredients. Divide batter in three and fill two of the pans with white batter. Stir cocoa powder out with 2 tbsp. (30 ml) of hot water and add to the third portion of the batter. Bake at 350 F (180 C) for 15 - 20 minutes. Cool on rack.

Cream butter, add sifted icing sugar and cocoa powder. Add liquid in drops and continue beating until light in color, about 4 minutes. Spread icing very thinly on each layer, on top and sides of cake. To serve, slice in thin wedges.


This moist delicious cake is a must for Christmas, but its origin is a mystery to all.


Place krumkake in or over a small dessert cup or bowl and serve as dessert filled with whipped cream and fruit or berries of your choice.