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.

Kransekake

Kransekake Recipe

Print Recipe

★★★★★

4.6 from 11 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

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Instructions

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

Find it online: https://thesimple-sweetlife.com/kransekake/