Krænge

Krænge, also known as krange or krangehøne, is a traditional Danish dish that has been a staple in Danish cuisine for centuries. The dish consists of a large, round cake made from a simple batter of flour, eggs, and milk, which is then topped with a sweet, creamy sauce made from sugar, butter, and milk. The cake is typically baked in a special mold, which gives it its distinctive shape and size. Krænge is often served with a variety of toppings, such as whipped cream, fresh fruit, or jam, and is a popular dessert at Danish celebrations and gatherings. The dish is believed to have originated in the 18th century, and its name is derived from the Danish word for "cake." Krænge is a versatile dish that can be adapted to suit various tastes and preferences, and it remains a beloved part of Danish culinary heritage.