King’s Cake
Text SIGRÍÐUR BJÖRK BRAGADÓTTIR Photo KARL PETERSSON
I first came across the king’s cake, also known as cinnamon cake, in my husband’s childhood home. My mother-in-law used to bake this cake; it was essential on special occasions, and this is her recipe. This was also my wedding cake which she helped me make, it was three-tiered and striking. This cake seems to have been quite popular around Iceland, and is still a favorite of many. It requires a bit of skill. My mother-in-law made eight thin layers – that was the original recipe, but I can’t imitate that and make do with six. Cutting the cake is easier if it is refrigerated for 24 hours, and it also makes her softer. I, on the other hand, find it irresistible when the layers are still crispy.
KING’S CAKE
12 slices
190 g butter
190 g sugar
250 g wheat
½ tsp. cinnamon
5 dl whipped cream
100 g chocolate +1 tbsp. flavorless oil melted together
Heat the oven to 180°C at fan setting, otherwise at 200°C.
Mix butter and sugar until light and fluffy.
Sieve wheat and cinnamon together, add and mix.
Draw 22 cm circles on six baking paper sheets.
Divide the dough to just over 100 g for each layer. Knead a ball from the dough and place on the ring on the paper, place another sheet of paper on top and flatten with a rolling pin until a round cake is formed that covers 22 cm. The dough can also be spread on the paper, but I have had better luck rolling it out this way.
Using a fan oven is undeniably quicker, and baking 2-3 layers at a time. The baking time is 5-7 minutes with a fan but otherwise 7-10 minutes. The layers are only supposed to assume a slight color.
Cool the bottoms and lay them together with cream. Refrigerate for two hours or 24 hours. Cover the top layer with chocolate. It is best to put the chocolate on just before the cake is served.
