Authentic Norwegian Kransekake Recipe

Ingredients

450 grams of Almond Flour
450 grams of Powdered Sugar
3 Large Egg Whites
1 teaspoon of Almond Extract
200 grams of Icing Sugar (for the icing)
2-3 tablespoons of Egg Whites (for the icing)
1/2 teaspoon of Lemon Juice (for the icing)
Colorful Sprinkles or Candies for decoration

Steps and instructions

Preheat your oven to 200 degrees C (390 degrees F).
In a large bowl, combine the almond flour and powdered sugar.
Add the egg whites and almond extract to the almond flour and sugar mixture. Mix until the mixture forms a dough.
Roll the dough into long, thin ropes. The ropes should be in varying lengths, to create the layered look of the Kransekake.
Grease and flour the Kransekake molds, and lay the dough ropes into the molds. The longest rope should be in the largest ring, with each subsequent ring getting smaller.
Bake the Kransekake in the preheated oven for about 10-15 minutes, or until lightly golden brown. The rings should be baked separately if they do not all fit in the oven at once.
While the Kransekake is baking, make the icing by combining the icing sugar, egg whites, and lemon juice. The icing should be thick enough to pipe.
Once the Kransekake rings are cooled, remove them from the molds. Start stacking the rings from largest to smallest, using the icing to help them stick together.
Decorate the Kransekake with the remaining icing, and finish with the sprinkles or candies.

Tools for making

Mixing Bowl - A large bowl for combining the almond flour, powdered sugar, egg whites, and almond extract.
Kransekake Molds - Special molds used to shape the Kransekake rings. They should be greased and floured before use.
Piping Bag - A bag used to pipe the icing onto the Kransekake rings for decoration.
Decorating Tips - Attachments for the piping bag that create different patterns when decorating the Kransekake.
Baking Sheet - A flat sheet used to bake the Kransekake rings in the oven.
Spatula - A utensil used for mixing the dough and transferring the baked Kransekake rings.
Cooling Rack - A rack used to cool the baked Kransekake rings before assembling.
Flour - Used for dusting the Kransekake molds to prevent sticking.
Grease - Used to grease the Kransekake molds to prevent sticking.

Recipe variations

Replace almond flour with hazelnut flour for a different flavor.
Add a pinch of ground cardamom or cinnamon to the dough for a hint of spice.
Use gluten-free flour instead of almond flour for a gluten-free version.
Replace the almond extract with vanilla extract or rose water for a different aroma.
Add chopped dried fruits or nuts to the dough for added texture.
Make a chocolate glaze instead of icing by melting chocolate and drizzling it over the Kransekake.
Add a layer of raspberry or apricot jam between the Kransekake rings for a fruity twist.
Experiment with different shapes, such as making individual Kransekake cookies instead of a tower.
Make a savory version by using grated cheese and herbs in the dough, and topping it with savory ingredients like smoked salmon or roasted vegetables.
Try different colored icings for a festive touch, using food coloring or natural colorings like beet juice or matcha powder.

Recipe overview

This is a traditional Norwegian dessert, Kransekake, often served at special occasions like weddings, Christmas, or national holidays. It's a stunning tower of almond-flavored cake rings, decorated with icing and sprinkles or candies. The outside of the cake is crispy while the inside remains soft and chewy, creating an irresistible texture with every bite. Making Kransekake involves creating an almond and sugar dough, shaping it into rings, and baking until lightly golden. After cooling, these rings are stacked and secured with a lemony icing to form a pyramid. Though it may seem challenging, the process is quite straightforward and the result is a beautiful, delicious centerpiece that is sure to impress your guests. Enjoy the process and the wonderful flavor of this unique bake!

Common questions

How long does it take to bake the Kransekake? - The Kransekake should be baked for about 10-15 minutes, or until lightly golden brown.
Can I use regular flour instead of almond flour? - No, it is important to use almond flour for the authentic taste and texture of Kransekake.
Do I need special molds to make Kransekake? - Yes, you will need Kransekake molds to achieve the traditional ring shape. If you don't have molds, you can improvise using other round baking pans or cylinders of different sizes.
Can I make the dough ahead of time? - Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. Just make sure to bring it to room temperature before shaping and baking.
How should I store the Kransekake? - Kransekake can be stored in an airtight container at room temperature for up to a week. It is best to separate the rings with parchment paper to prevent them from sticking together.
Can I freeze the Kransekake? - Yes, you can freeze the baked Kransekake. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw it at room temperature before serving.
Can I customize the decoration? - Absolutely! Feel free to get creative with the icing and decoration. You can use different colors, patterns, or even add edible flowers or other toppings.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the almond flour, powdered sugar, and egg whites.
Kransekake Molds - Special molds used to shape the dough into rings for the Kransekake.
Baking Sheets - To place the Kransekake rings in the oven for baking.
Piping Bag - Used to pipe the icing onto the Kransekake for decoration.
Decorating Tips - Attachments for the piping bag to create different designs with the icing.
Spatula - For removing the baked Kransekake from the molds and transferring them to a serving plate.
Palette Knife - A long, thin knife used for spreading the icing and smoothing the surface of the Kransekake.
Cooling Rack - To cool the baked Kransekake rings after removing them from the oven.
Platter or Cake Stand - To display and serve the finished Kransekake.

Origin stories

Originating from Scandinavia, the Kransekake, which literally translates as "wreath cake", is a staple at celebrations such as weddings and Christmas. Its unique design, a series of concentric rings stacked to form a cone, is a symbol of celebration and unity. It is often decorated with flags and crackers and is traditionally broken into pieces by the guests, rather than being sliced. An interesting bit of trivia is that sometimes, a bottle of wine or Aquavit is placed in the hollow center, providing a delightful surprise for the guests!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.