Kransekake

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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.

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 fruktkaker and hvit dame, one of my favorites was the kransekake (pronounced KRONS-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. 😉

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 (the skin gives it a little extra flavor).

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

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 clumps together. It should resemble something similar to pie dough, but it won’t be quite as smooth because of the almond flour.

Second, form the kransekake rings.

Grab small fistfuls of dough and roll them into strips that are roughly the same thickness as your 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.

Third, bake the kransekake.

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

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.

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.

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.

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).
• 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.
• 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.
• Eating your kransekake: Kransekake is eaten most easily by pulling off rings and eating them with your hands like a cookie.

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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If you liked this recipe, you might also like…

• Norwegian marzipan cake
• Almond poppy seed apricot cake
• How to vary a basic cake recipe

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