Krumkake (Norwegian Waffle Cones) 🍦

Método

1. 1

   Whisk egg yolks with sugar until pale and foamy; stir in cooled melted butter, vanilla and cardamom.

2. 2

   Sift in flour with salt and mix to a smooth, loose batter. Whisk egg whites to soft peaks and fold in gently.

3. 3

   Heat a krumkake iron (or a nonstick waffle/crepe iron) and brush lightly with butter. Spoon about 1 tbsp batter per round, close and bake 1-2 minutes until golden.

4. 4

   While still hot and flexible, lift the disc and roll it around a cone rod or into horns with floured fingers; set on a rack to harden (10 seconds).

5. 5

   Work one disc at a time — reheating for 15 seconds in the oven restores flexibility.

6. 6

   Just before serving, pipe stiffly whipped cream into the cones. Dust with powdered sugar if you like. Eat same day; store unfilled cones in a tin.