Krumkake with Cloudberry Cream

👨‍🍳 Instructions

1. 1

   Cream together softened butter and granulated sugar until light and fluffy.

2. 2

   Beat in eggs one at a time, then stir in vanilla extract.

3. 3

   In a separate bowl, whisk together flour and cardamom.

4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter should be thin.

5. 5

   Heat a krumkake iron or a thin waffle iron over medium heat. Lightly grease if necessary.

   💡 Tip: A special krumkake iron is ideal, but a thin waffle iron can be used.
6. 6

   Pour about 2-3 tablespoons of batter onto the hot iron and spread thinly. Cook for 1-2 minutes per side, until golden brown.

7. 7

   Immediately remove the cooked krumkake from the iron using a spatula. Quickly roll it around a wooden cone or dowel to form a cone shape. Hold for a few seconds until it sets.

   💡 Tip: Work quickly as the krumkake hardens as it cools.
8. 8

   Place the formed cones on a wire rack to cool completely.

9. 9

   For the cloudberry cream: Whip heavy cream with powdered sugar until stiff peaks form. Gently fold in the cloudberry jam.

   💡 Tip: Do not overmix after adding the jam to maintain streaks of color.
10. 10

    Fill the cooled krumkake cones with the cloudberry cream just before serving.

💡 Pro Tips

• ✓Ensure your krumkake iron is well-heated before cooking the first cookie.
• ✓If you don't have a cone form, you can roll the cookies into a cigar shape or leave them flat.
• ✓Store cooled, unfilled krumkake in an airtight container at room temperature.

🔄 Variations

• Fill with whipped cream and fresh berries instead of cloudberry cream.
• Add a pinch of nutmeg to the cookie batter.
• Drizzle with melted chocolate after filling.