|Place of origin||Norway|
|Main ingredients||Flour, butter, eggs, sugar, cream|
Krumkake (Norwegian: [ˈkrùmˌkɑːkə], meaning curved cake, plural krumkaker) is a Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream. Descendent from the Italian pizzelle, a special decorative two-sided iron griddle, or the Sicilian cannolo, or similar to a waffle iron, is traditionally used to bake the thin round cakes. Older irons are used over the stove, but modern electric irons offer the convenience of nonstick surfaces, automatic timing, and multiple cakes per batch. While hot, the 13–20 cm krumkaker are rolled into small cones around a wooden or plastic cone form. Krumkake can be eaten plain or filled with whipped cream (often multekrem) or other fillings.
These cookies are popular not only in Norway but also among Norwegian immigrant descendants in New England and the American Midwest. Krumkaker are traditionally made in preparation for Christmas, along with other cookies of Nordic origin including Sandbakelse and Rosettes. They offer a sweet dessert after the traditional Christmas Eve dinner.
In Germany, the cookies are commonly filled with sweet stuffings. They are also used as a type of ice cream cone.
Video clip: Baking a krumkake
- Norwegian cuisine – Culinary traditions of Norway
- Lutefisk – A traditional fish dish of some Nordic countries
- Rosette (cookie)
- Smörgåsbord – A type of Scandinavian meal served buffet-style with multiple hot and cold dishes
- Biscuit roll
- List of Norwegian desserts
|Wikimedia Commons has media related to Krumkake.|