Kransekake
Kransekake is a traditional Norwegian cake made from almonds, sugar, and egg whites.The dough is shaped into progressively smaller rings before baking.The baked rings have a chewy almond interior and lightly crisp exterior.A simple royal icing is used to glue the rings together.The finished cake forms an elegant tall tower perfect for celebrations.It is especially popular during Christmas, weddings, and other special occasions.
Ingredients
For the Almond Rings
- 3 cups finely ground blanched almonds
- 3 cups powdered sugar
- 3 large egg whites
- 1 teaspoon almond extract, optional
- 1 tablespoon all-purpose flour, optional, if needed for consistency
For the Icing
- 1½ cups powdered sugar
- 1 large egg white
- 1 teaspoon lemon juice
For Preparing the Molds
- Butter, for greasing
- Fine breadcrumbs or almond flour, for dusting
Instructions
Prepare the Almond Mixture
- Place the finely ground almonds and powdered sugar in a large mixing bowl.Stir them together thoroughly so the sugar is evenly distributed throughout the almonds.
Add the Egg Whites
- Add the egg whites gradually while mixing.You may not need all of the egg white, so add it slowly until the mixture becomes a firm, workable almond dough.Add almond extract if desired for an extra almond aroma.The dough should be firm enough to roll into ropes without becoming sticky or runny.
Chill the Dough
- Wrap the almond dough and refrigerate it for at least 1–2 hours.Chilling makes the dough easier to handle and helps the rings maintain their shape while baking.For an even more traditional texture, the dough can be chilled for longer.
Prepare the Ring Molds
- Generously butter the Kransekake ring molds.Dust them lightly with fine breadcrumbs or almond flour and remove the excess.If you do not have traditional ring molds, you can shape rings by hand on a parchment-lined baking sheet, although molds make it much easier to create evenly sized rings.
Shape the Rings
- Divide the chilled dough into portions.Roll each portion into long, even ropes.Place the ropes into the ring molds, joining the ends carefully to create complete circles.The rings should become progressively smaller as you work toward the top of the cake.
Bake
- Preheat the oven to 375°F (190°C).Bake the rings until they are lightly golden around the edges while remaining relatively pale overall.Depending on their size and your oven, baking generally takes 10–15 minutes.Do not overbake them because Kransekake should retain a pleasantly chewy texture.
Cool Completely
- Allow the rings to cool in their molds for several minutes.Carefully remove them and place them on a wire rack.Let them cool completely before assembling the cake.The rings become easier to handle once fully cooled.
Make the Icing
- Combine powdered sugar, egg white, and lemon juice in a bowl.Whisk until you have a thick icing that can be piped.If the icing is too thin, add a little more powdered sugar. If it is too thick, add a tiny amount of lemon juice.
Assemble the Cake
- Place the largest ring on a serving plate.Pipe a zigzag or thin line of icing over the ring.Carefully place the next-largest ring on top.Continue stacking the rings from largest to smallest until you have created the characteristic Kransekake tower.The icing acts as both decoration and edible “glue.”
Decorate
- Pipe additional icing in attractive zigzag patterns around the cake.Decorate with Norwegian flags, chocolate, candies, or other festive decorations if desired.Allow the icing to set before serving.
Notes
- Use finely ground almonds: A fine almond meal produces a smoother dough.
- Add egg white gradually: Too much liquid can make the dough difficult to shape.
- Chilling is important: Cold dough is easier to roll and handle.
- Avoid overbaking: The rings should remain pleasantly chewy.
- Traditional molds help: Ring molds create consistent sizes and a neat tower.
- Cool before stacking: Warm rings are fragile and can break during assembly.
- Make thick icing: It should hold the rings securely.
- Decorate after assembly: This makes the final cake easier to handle.