1. Recipes

How to Make Kransekake (Norwegian Almond Ring Cake) - A Step-by-Step Guide

Kransekake is a traditional Norwegian dessert that is often served during special occasions such as weddings, Christmas, and New Year's Eve. This impressive and elegant cake is made from a combination of almond flour, sugar, and egg whites, giving it a chewy and flavorful texture with a hint of sweetness. The cake is formed into rings and stacked on top of each other to create a beautiful tower-shaped confection.

One of the most unique features of Kransekake is its striking appearance...

Read more Snack recipes

Ingredients

  • 4 ⅓ cups sifted confectioners' sugar
  • 2 ½ cups finely ground blanched almonds
  • 2 ½ cups finely ground unblanched almonds
  • 1 teaspoon baking powder
  • 3 egg whites
  • 1 egg white
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr
  • Servings: 24
  • Yield: 1 18-ring cake

  • Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
  • Combine confectioners' sugar, ground almonds, and baking powder in a large bowl. Mix in egg whites, one at a time, to form a firm dough. Knead dough for 2 minutes until it holds together and doesn't fall apart easily.
  • Roll dough into 18 ropes the thickness of your index finger, each rope a little longer than the next. Shape each rope into a ring. Arrange rings on the prepared baking sheets.
  • Bake in the preheated oven until golden brown, about 10 minutes. Watch smaller cookie rings carefully, as they may finish baking before the larger ones. Let cookies cool completely on baking sheets.
  • To make the icing: Whisk egg white in a glass, metal, or ceramic bowl until foamy. Gradually whisk in confectioners' sugar, a little at a time, until thickened; stir in lemon juice and vanilla extract. Pour icing into a piping bag fitted with a small tip.
  • Pipe a thin ring of icing onto the base of the largest ring and adhere it to a serving plate. Pipe icing in a zig-zag pattern over the ring. Stack remaining cake rings on top, from largest to smallest, piping icing in a zig-zag pattern between each ring. Set aside to allow icing to set before serving.

    • Nutrition

    280 cal.

    • Total Fat: 13g
    • Saturated Fat: 1g
    • Sodium: 21mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 3g
    • Protein: 6g
    • Vitamin C: 0mg
    • Calcium: 12mg
    • Potassium: 1mg

    Categories

    Almond recipes
    Cake recipes
    Scandinavian recipes
    Special occasion recipes
    Traditional recipes