Swedish Kronenkrakker Cake

The story of the Kronenkrakker cake is a long one: I once had a colleague who was married to a Finn, and on the occasion of our first joint cookie baking with colleagues she told me about a Finnish pastry called "Korvapuusti" ("slap"). In this context, I asked her if she had ever heard of a Swedish cake called Kronenkrakker. She said no, even when I told her that it was a wedding cake in the shape of seven stacked rings, hence the "crown" in their name, and that these rings were externally decorated with brittle and brittle is called "krakker" in Swedish (actually "brittle" is called "krokant" in Swedish, just like in German and I still don't speak Swedish). 
I did what every computer scientist would do, and googled "kronenkrakker" for the first time. Zero results. I was confused, I could not remember who told me about the cake, and I thought I had seen it somewhere on the internet - but the Internet also did not know it! Shortly thereafter, at a conference, I asked a few Swedish colleagues about the cake, and again, nobody had heard of either the name nor of the form described by me with the seven stacked rings. I was at a loss. 
Having had a little time to meditate about it, I remembered vaguely that I had once had a funny dream in which I was an au pair in Sweden, had fallen in love there with a typical blond Swede, and we wanted to get married. So I went to a Swedish supermarket to buy the seven ring molds for the Kronenkrakker cake for our wedding with his mother, a very charming woman, and then I must have woken up at some point. I could not even remember the name of the face of my Swedish dream fiancé, but the cake stuck (which indeed says a lot about me ;-)).  
Well, and since my colleagues found the story extremely funny, I set out to design such a cake, of course without having the seven ring forms, which you could buy in any Swedish supermarket in my dream. I used the recipe for the nut wreath by Gaby as a base for the cake. Well, and since I'm in Sweden for the first time in my life, here it is - the (perhaps soon) famous Swedish Kronenkrakker cake! :-)
300 g cottage cheese 
12 tablespoons milk or water 
12 tbsp oil 
150 g sugar 
2 P. vanilla sugar
a pinch of salt 
600 g wheat flour 
1 P. baking powder 

400g ground almonds or hazelnuts 
2 eggs 
120 g sugar 
1 tsp cinnamon 
some milk 
egg for brushing

Energy:  7272 kcal total 

For the first Kronenkrakker construction, I did some pen and paper calculations to find out the radii for my cake rings, such that so you can stack them into a neat conical shape. Unfortunately, I could not find the paper again and have therefore created a small Excel spreadsheet. The radii of the rings (the mathematician would call it "torus", but "ring" is more illustrative) grows in each stage by 2 cm from 3 cm for the smallest to 15 cm for the largest, which then just fits onto the baking sheet. 
The radius multiplied by 2*PI is the circumference of the ring, so the length of the dough strand which I have to form into a circle. From this I could calculate how I had to divide the dough. The purple mark percentages add up to about 50%, since it was easier half the dough first and then to divide it up further. Unfortunately, I had no tape measure while baking, so I guessed the lengths of the strands of dough more or less...
Mix the ingredients until the baking powder with the dough hook of the elextric mixer.
Knead the dough smooth with your hands or a spatula. 
Mix the ingredients for the stuffing.
Divide the dough according to the percentage ratios in the table into 7 different sized balls.
 Equally divide the filling into 7 different sized parts.

Roll out each ball to a rectangle about 10 cm wide and as long as it is says in the table ...
 ... and spread with the associated filling part. 
Then roll up to a strand from of the long side. 

Roll the strand into a ring. You can combine the rings for baking and place the second smallest ring into the largest, the smallest ring into the second largest ring and two middle rings next to each other onto the baking sheet.
Brush the rings with beaten egg and sprinkle with brittle.
By skillfully combining rings on plates you can manage with only 4 trays, which can be divided and baked in two turns on convection bake at 170°C. 
After baking, the Kronenkrakker just needs to be assembled by loosely stacking the rings on top of each other!

By the way, this is my first edition of the Kronenkrakker cake at a birthday picnic :-) I remember that I could not get the lid of the Tupperware cake platter over the Kronenkrakker - so I played "Towers of Hanoi" the other way around and placed the three smaller rings UNDER the the four large rings. Put on the lid and and restack at your target location...voilà!

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