In a medium bowl, whisk together the eggs and granulated sugar until the mixture becomes pale yellow and slightly thickened, about 2 minutes.

Stir in the melted and cooled unsalted butter, vanilla extract, and ground cardamom until fully incorporated and fragrant.

Gently fold in the all-purpose flour, then stir in the heavy cream to create a smooth, pourable batter similar in consistency to pancake batter.

Preheat your krumkake iron over medium heat on the stove, or plug in your electric krumkake iron, and lightly grease it with cooking spray or butter.

Spoon about 1 tablespoon of batter onto the center of the preheated iron, close the lid firmly, and cook for 30 to 45 seconds per side on a stovetop iron (or about 1 minute total for an electric iron) until golden brown.

Carefully remove the hot cookie using a spatula and immediately wrap it around a wooden krumkake cone to form a neat cone shape.

Hold the cone in place for 10 to 15 seconds until the cookie cools slightly and holds its shape, then slide it off onto a wire rack to cool completely.

Repeat the process with the remaining batter, adjusting the heat if the cookies brown too quickly or slowly.

Serve these delicate cookies dusted with powdered sugar, or fill them with freshly whipped cream and tart lingonberry jam just before eating.