Kransekake (Norwegian Almond Ring Cake) Recipe
Kransekake is a traditional Norwegian almond ring cake made from almond flour, powdered sugar, and egg whites. This elegant cake is shaped into concentric rings stacked to form a tower, typically served at celebrations and decorated with icing sugar for a festive touch.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 1 cake
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 lb almond flour
- 1 lb powdered sugar
- 3 egg whites
- 1 tsp almond extract
For Decoration
- Icing sugar for decoration
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease kransekake molds or prepare parchment paper with concentric ring templates for shaping the cake rings.
- Mix Dry Ingredients: In a large bowl, combine the almond flour and powdered sugar until well mixed.
- Add Wet Ingredients: Stir in the egg whites and almond extract, mixing thoroughly until a firm dough forms that can be rolled out.
- Form Dough Ropes: Divide the dough into equal portions and roll each portion into ropes about 1/2 inch thick, making sure they are uniform in width for consistent baking.
- Shape Rings: Shape each dough rope into a circular ring, fitting them into the prepared molds or following the parchment paper templates.
- Bake the Rings: Place the dough rings on a baking sheet lined with parchment paper and bake in the preheated oven for 12 minutes or until the rings are lightly golden.
- Cool Rings: Remove the rings from the oven and allow them to cool completely on a wire rack to set their shape and texture.
- Assemble Cake Tower: Stack the cooled rings from largest to smallest to form a tall tower. Use icing sugar or a small amount of royal icing to glue the rings together securely if desired.
- Decorate: Sprinkle additional icing sugar over the assembled cake or add other festive decorations to enhance appearance before serving.
Notes
- If almond flour is not finely ground, pulse it in a food processor before using to ensure a smooth dough.
- Egg whites should be at room temperature for easier mixing and better dough texture.
- Use a light dusting of powdered sugar or cornstarch on your hands to prevent dough from sticking while rolling out ropes.
- Allow the cake rings to cool completely before stacking to prevent cracking or breaking.
- Royal icing can be used instead of icing sugar to securely glue the rings together and create decorative patterns.
- Kransekake can be stored in an airtight container for several days and still remain fresh.
