Kransekake is a tower of baked almond rings made from almond flour, powdered sugar and egg whites. The dough is chilled, rolled into ropes, shaped into rings and baked until lightly golden, then stacked from the largest ring to the smallest.

Table of Contents

Ingredients for Kransekake:

To make a Kransekake, you’ll need:

500g (4 cups) almond flour (blanched and finely ground)
500g (4 cups) powdered sugar
4 large egg whites
1 tsp almond extract (optional, for enhanced flavour)

Equipment:

Kransekake ring molds
Parchment paper or a silicone baking mat
Piping bag with a round tip (optional)

Step-by-Step Recipe for Kransekake:

Step 1: Prepare the Dough

In a large mixing bowl, combine almond flour and powdered sugar.
Gradually add egg whites, mixing until a smooth, pliable dough forms.
For extra flavour, mix in almond extract.
Cover the dough and refrigerate for at least 1 hour, allowing it to firm up.

Step 2: Shape the Rings

Preheat your oven to 200°C (390°F).
Roll the dough into long, even ropes approximately 1cm (0.4 inches) in diameter.
Cut the ropes to fit the sizes of your Kransekake molds and gently press them into the molds.
If you don’t have molds, shape the dough into freehand rings, ensuring they decrease in size as you stack them.

Step 3: Bake

Place the molds or rings onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes, or until the rings are lightly golden. Avoid overbaking to maintain the cake’s chewy texture.
Let the rings cool completely before removing them from the molds.

Step 4: Assemble

Starting with the largest ring, stack the rings in descending order of size to create the tower shape.
Optionally, decorate with royal icing, confectioners’ sugar, or small Norwegian and Danish flags for authenticity.

Nutritional Information for Kransekake

The following breakdown is for a standard serving size of 1 ring (approx. 30g):

Calories: 120
Protein: 3g
Fat: 6g
- Saturated Fat: 0.5g
Carbohydrates: 12g
- Sugars: 10g
Fiber: 1g
Sodium: 5mg

Tips for Making the Perfect Kransekake:

Use fresh almond flour: The freshness of the almonds affects the cake’s flavour.
Chill the dough thoroughly: This step prevents spreading during baking.
Store properly: Kransekake stays fresh for up to 2 weeks when stored in an airtight container.
Gluten-free by nature: As Kransekake is made with almond flour, it’s naturally gluten-free, making it a great option for those with dietary restrictions.

Frequently Asked Questions

How long does kransekake keep?

Kransekake stays fresh for up to 2 weeks when stored in an airtight container.

What if I don’t have ring molds?

Shape the dough into freehand rings, making sure they decrease in size as you stack them.

How do I keep the rings chewy?

Bake for 10-12 minutes, until lightly golden, and avoid overbaking to maintain the chewy texture. Chilling the dough thoroughly also prevents spreading during baking.

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Kransekake Recipe