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Home » Desserts » Kransekake

Kransekake

September 15, 2020 by Claire | The Simple, Sweet Life 23 Comments

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The kransekake is an elegant Scandinavian cake that’s every bit as beautiful as it is easy to make. Learn how to make this delicious almond cake with just a few ingredients for your next big event.

kransekake next to a bouquet of flowers and a glass of wien

Disclaimer: Please note that some of the links below are affiliate links and I will earn a commission if you make a purchase using those links. I use all of the products included in this post and recommend them because they are products I personally love and trust. All affiliate links are clearly marked.

If you’ve been following me for any amount of time, you’ve probably heard about the 5 years I lived in Norway and the almost 2 years I worked in delicious little bakery nestled at the end of a fjord (Don’t worry, I won’t bore you with the details again… This time).

While we made many delicious cakes, like the suksessterte (a custard and almond cake) and hvit dame (a sponge cake filled with jam and whipped cream wrapped in marzipan), one of my favorites was the kransekake (pronounced KRANS-uh-kok-uh) if for no other reason than the sheer elegance of it.

Traditionally used for weddings, confirmations and holidays like Christmas and Norway’s Independence Day, the kransekake is a towering cake made out of 18 crisp almond cookies “glued” together with icing.

It’s the epitome of Norwegian baking: Simple, elegant and minimal. Don’t worry, I won’t tell your friends how easy this show-stopper was to make. 😉

In this post you'll find: hide
1 Ingredients you’ll need
2 A quick note about almonds and almond flour
3 Prefer to watch the process?
4 How to make a kransekake
5 Kransekake variations
6 Tips for making a kransekake
7 Frequently asked questions
8 Kransekake Recipe

Ingredients you’ll need

For a treat this beautiful, you won’t believe how few ingredients it actually requires. Seriously, we’re talking just five ingredients in total. Here’s what you’ll need:

  • Almond flour
  • Powdered sugar
  • Egg whites
  • Meringue powder
  • Water

A quick note about almonds and almond flour

Many traditional Norwegian kransekake recipes call for blanching almonds, peeling half of them and grinding them yourself.

If you want the full experience of making your almond flour from scratch, you can boil 1/2 lb of almonds for 3-4 minutes. The skin should peel right off. Spread the peeled almonds out on a baking sheet to dry overnight. Grind the peeled almonds with 1/2 lb of unpeeled almonds.

If you’d rather skip this step, you can simply purchase super-fine almond flour straight from the grocery store, which is available both with and without the skin.

A traditional kransekake dough would be made of equal parts blanched almond flour and whole almond flour. If you don’t want to purchase both, either one will work; Just know that it will change the taste and color of the dough slightly (because the skin gives it a little extra flavor).

The kransekake in this post is made with 100% blanched almond flour.

flat lay of different kinds of almond flour

Prefer to watch the process?

How to make a kransekake

First, make the kransekake dough.

Stir together the almond flour and powdered sugar. Add the egg whites and beat until the dough becomes a cohesive clump. It should resemble something similar to pie dough, but it won’t be quite as smooth because of the almond flour.

The dough should be slightly sticky to the touch but shouldn’t be so sticky that it won’t pull away from your fingers. If it is, add almond flour one tablespoon at a time until it’s just slightly tacky.

Second, form the kransekake rings.

Grease your kransekake rings with a cooking spray.

Grab small fistfuls of dough and roll them into strips on a (lightly) powder sugar dusted surface until they’re roughly as thick as your index finger.

Gently press the dough into your kransekake ring mold (affiliate link), trimming the ends so that they just overlap. Gently press the ends together to seal.

rolling out kransekake dough

Third, bake the kransekake.

Bake at 400F for 8-10 minutes, or until just golden. Allow to cool in their rings.

To remove the kransekake from the mold, gently invert the pan. If they don’t immediately come out, run a butter knife around the edge of the ring and invert again.

If you continue to have issues removing them, it may be because they undercooked. If this is the case, simply return them to your oven for 1-2 minutes before trying to remove them again.

Finally, make the icing and assemble the cake.

In a bowl, whip the meringue powder and water until frothy. Add the powdered sugar and whip until you reach a piping consistency.

Pro tip: Despite your best efforts, sometimes the rings don’t come out perfectly even, which means your kransekake might lean if you’re not careful. To avoid this, I like to stack my kransekake without icing so I can turn it as needed to ensure the rings stack up evenly and straight.

Fill a piping bag with the icing, pipe it onto the rings and stack.

partially stacked rings of a kransekake

Garnish with fresh flowers, candies or just leave it plain. If you’re using fresh flowers, check out my tutorial on safely adding flowers to a cake.

hands wrapping flowers with floral tape

Kransekake variations

Don’t feel like making a whole 18 ring cake? Kransekakestenger is a common variation that makes individual size pieces. Instead of forming the dough into rings, the dough is formed into 5″ logs and baked on a baking sheet at 400F for 8-10 minutes or until golden. The kransekakestenger are then dipped in melted dark chocolate.

You can also make a 9 ring kransekake by halving the recipe. Just be sure you’re filling the correct rings of your mold with dough, otherwise it won’t stack correctly.

Tips for making a kransekake

  • Purchase a kransekake mold: To ensure your kransekake don’t spread while baking, you’ll want to use a kransekake mold. This is the kransekake mold I use (affiliate link).
  • Sticky dough: The dough should be slightly sticky to the touch, but if you find it’s clinging to things, it may need some more almond flour. Add one tablespoon of almond flour at a time until it’s just slightly tacky.
  • Making a half batch: If you don’t want to make a full size cake, you can halve the recipe, but be sure you’re filling the right rings in your cake form.
  • Sticking to the mold: Use a high quality mold and be sure to grease it with a cooking spray prior to adding your dough. If you find the rings are hard to remove once they’ve cooled, run a butter knife around the edge before inverting the pan. If they continue to stick, they made need to be baked a few minutes longer.
  • Freezing kransekake: Unfrosted kransekake keeps well in the freezer. Simply places the rings in an airtight plastic bag. Thaw at room temperature until no longer frozen.
kransekake against a white tile backdrop

Frequently asked questions

What does kransekake taste like?

Kransekake tastes like a lightly sweetened almond cookie.

How do you cut kransekake?

The rings of the kransekake are traditionally pulled apart rather than sliced.

How do you serve kransekake?

Kransekake is traditionally served by itself or with a cup of coffee.

What’s the difference between kransekake, kransekaker and kransekakestenger?

Kransekaker is the plural form of kransekake. Kransekakestenger uses the same dough but rather than making a stacked ring cake, the dough is formed into individual cookie logs.

Can you make kransekake without a mold?

While you can make kransekake without a mold, it’s very difficult to get the rings to come out even and uniform enough for stacking. The molds are well worth the investment.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

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Kransekake Recipe

kransekake against a white tile backdrop
Print Recipe

★★★★★

4.6 from 9 reviews

The kransekake is an elegant Scandinavian cake that’s every bit as beautiful as it is easy to make. Learn how to make this delicious almond cake with just a few ingredients for your next big event.

  • Author: The Simple, Sweet Life
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 18 rings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Norwegian

Ingredients

Units Scale

For the kransekake dough:

  • 1 lb (450g) almond flour
  • 1 lb (450g) powdered sugar
  • 4 egg whites

For the icing:

  • 1 tbsp. meringue powder
  • 2 tbsp. water
  • 1/4 lb (115g) powdered sugar

Instructions

  1. Grease your kransekake rings.
  2. Stir together the almond flour and powdered sugar.
  3. Add the egg whites and beat until dough clumps together.
  4. On a powder sugar dusted surface, roll the dough into strips that are roughly the same thickness as your index finger.
  5. Gently press the dough into the ring, trimming the ends so that they just overlap. Gently press together to seal.
  6. Bake at 400F for 8-10 minutes, or until just golden.
  7. In a bowl, whip the meringue powder and water until frothy.
  8. Add the powdered sugar and whip until you reach a piping consistency.
  9. Pipe the icing onto the rings and stack.
  10. Garnish with fresh flowers, cookies or candies.

Notes

  • Purchase a kransekake mold: To ensure your kransekake don’t spread while baking, you’ll want to use a kransekake mold. This is the kransekake mold I use (affiliate link).
  • Sticky dough: The dough should be slightly sticky to the touch, but if you find it’s clinging to things, it may need some more almond flour. Add one tablespoon of almond flour at a time until it’s just slightly tacky.
  • Making a half batch: If you don’t want to make a full size cake, you can halve the recipe, but be sure you’re filling the right rings in your cake form.
  • Sticking to the mold: Use a high quality mold and be sure to grease it with a cooking spray prior to adding your dough. If you find the rings are hard to remove once they’ve cooled, run a butter knife around the edge before inverting the pan. If they continue to stick, they made need to be baked a few minutes longer.
  • Freezing kransekake: Unfrosted kransekake keeps well in the freezer. Simply places the rings in an airtight plastic bag. Thaw at room temperature until no longer frozen.

Nutrition

  • Serving Size: 1 ring
  • Calories: 237
  • Sugar: 30.9g
  • Sodium: 14mg
  • Fat: 8.8g
  • Saturated Fat: 0.7g
  • Carbohydrates: 35.4g
  • Fiber: 2g
  • Protein: 4.8g
  • Cholesterol: 0mg

Keywords: kransekake, how to make a kransekake, kransekake oppskrift

Did you make this recipe?

Tag @thesimplesweetlifeblog on Instagram and hashtag it #thesimplesweetlife

If you liked this recipe, you might also like…

  • Norwegian marzipan cake
  • Kransekakestenger
  • How to vary a basic cake recipe

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Filed Under: Cakes, Christmas, Desserts, Scandinavian Baking

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Comments

  1. Sue Gregory says

    September 17, 2020 at 8:08 pm

    I love the simplicity and elegance of this cake and your photos and flowers are gorgeous.

    ★★★★★

    Reply
  2. Jenny says

    December 22, 2020 at 2:21 pm

    Can I lower the sugar to almond flour ratio? It’s a little too sweet for me.

    Reply
  3. Dana says

    March 2, 2021 at 11:07 am

    Can you freeze the dough? Then bake later.

    Reply
    • The Simple, Sweet Life says

      April 4, 2021 at 6:42 pm

      Hi Dana! We used to bake and then freeze the kransekaker at the bakery I worked at, but I haven’t tried freezing the dough prior to baking. This is something you can do with most cookie doughs so I imagine it would work just fine with this dough as well.

      Reply
  4. Darlene Cornell says

    December 18, 2021 at 7:10 pm

    Can you use finely ground almonds instead of almond flour?

    Reply
    • Claire | The Simple, Sweet Life says

      December 18, 2021 at 7:31 pm

      Hi Darlene! As long as it’s really finely ground, yes. 🙂 You can find a great tutorial on grinding your own almond flour here: https://foolproofliving.com/how-to-make-almond-flour/

      Reply
    • Tone Crossman says

      May 11, 2022 at 11:58 am

      Yes you can use the ground almonds I do all the time.

      Tone

      Reply
  5. 1cheekymomma says

    December 11, 2022 at 1:02 pm

    What size eggs do you use for the egg whites? And do you use your oven on convection or regular bake

    Reply
    • Claire | The Simple, Sweet Life says

      December 12, 2022 at 1:50 pm

      I use egg whites from large eggs and use the regular bake settings on my oven.

      Reply
  6. Alex says

    December 19, 2022 at 3:34 pm

    How long after baking will this stay fresh?

    Reply
    • Claire | The Simple, Sweet Life says

      December 20, 2022 at 6:13 pm

      Hi Alex! A kransekake will last for about a week at room temperature. You can also freeze your un-iced rings in sealed plastic bags for up to 3 months.

      Reply
  7. Jana says

    January 19, 2023 at 3:47 pm

    This was the worst kransekake recipe I’ve used. Sadly a waste of 1 lb almond flour. Despite multiple attempts the prepare baking rings, knowing this step is essential, they stuck fast every time. I tried baking longer, shorter, lower temp, crisco & flour, so much crisco, nothing worked. Crumbled disaster every time.

    ★

    Reply
  8. Mikayla says

    January 26, 2023 at 8:27 pm

    This cake was beautiful and worth the effort to make, quite the treat for a special occasion I had this week!

    ★★★★★

    Reply
  9. Jenny says

    January 26, 2023 at 9:23 pm

    This is such a beautiful cake! My mother-in-law is Swedish, and she loved your recipe. We are going to make it together this weekend!

    ★★★★★

    Reply
  10. veenaazmanov says

    January 27, 2023 at 11:05 am

    This is definitely so creative. Thanks for all the detailing to this recipe. A must try one. Simple yet so elegant.

    ★★★★★

    Reply
  11. Kristina says

    January 28, 2023 at 6:33 pm

    This is such a cool looking cake- I have never heard or seen such a beautiful dessert and I can’t wait to try it. Is there a special occasion these cakes are usually made? The video is really helpful to see how it’s done, so thank you!

    Reply
    • Claire | The Simple, Sweet Life says

      January 30, 2023 at 1:02 pm

      Hi Kristina! Kransekake are traditionally served at weddings, confirmations, baptisms and on Norway’s independence day (May 17).

      Reply
  12. Cathleen says

    January 28, 2023 at 7:18 pm

    This is one of the most beautiful things I have seen all day! Thank you so much for sharing, I am definitely going to be making this this weekend! 🙂

    ★★★★★

    Reply
  13. Jamie says

    January 29, 2023 at 3:07 am

    Oh my, this cake looks absolutely gorgeous-looking and so delicious! The design and presentation make it so enticing and tempting! A perfect cake for such an enormous event! Loved it!

    ★★★★★

    Reply
  14. Jacqueline Debono says

    January 29, 2023 at 9:33 am

    I love the understated elegance of this cake. I’ve never had kransekake but going to order the mold so I can make it!

    ★★★★★

    Reply
  15. NATALIA says

    January 29, 2023 at 2:28 pm

    My daughter and I can’t wait to make this! Just ordered the pans! One question… Do you cut this “cake” to serve or separate the rings like cookies after presentation?

    Reply
    • Claire | The Simple, Sweet Life says

      January 30, 2023 at 1:01 pm

      That’s a great question Natalia! It’s easiest to simply pull the rings apart and serve like cookies. When served as a wedding cake, the bride and groom pull the top ring and however many rings come off is said to be the number of children they’ll have.

      Reply
  16. Ashley says

    January 29, 2023 at 7:05 pm

    This is such a beautiful cake! I also love that you decorated it with fresh flowers. Sooo pretty!!

    ★★★★★

    Reply

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I'm Claire, the baker, blogger, sprinkle enthusiast, and cookie painter behind The Simple, Sweet Life. Whether you like simple sweets, comfort (baked) foods, or works of sugar art, you're sure to find something here to sweeten your day! Get to know me better here!

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