Go Back

Kransekake Almond Ring Cake

A beautiful and festive Norwegian almond ring cake that's rich in flavor and perfect for celebrations.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 50 minutes
Total Time 4 hours 5 minutes
Servings: 15 servings
Course: Cake, Dessert
Cuisine: Norwegian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Almond Base
  • 100 g egg whites (about 3.5 oz, 3 large) Use fresh eggs for best results.
  • 100 g ground blanched almonds (about 1 cup)
  • 100 g confectioners' sugar (about 3/4 cup plus 1 tbsp), plus more for kneading and rolling
  • 100 g caster sugar (about 1/2 cup) Can substitute with regular granulated sugar.
  • 500 g marzipan (at least 60% almonds, grated or crumbled)
  • 1 tsp almond extract May substitute with vanilla extract if desired.
For the Icing
  • 1/2 to 1 small pasteurized egg white For icing consistency.
  • 100 g confectioners' sugar (about 3/4 cup plus 1 tbsp), plus more as needed Ensure it holds its shape for piping.
Equipment
  • 1 set Kransekake ring pans (a set of 10 graduated rings) Alternatively, shape free-form rings on parchment.
  • 1 piping bag with a small round tip (size 2)

Method
 

Preparation
  1. Lightly whisk the egg whites until they look foamy. Add the ground almonds, confectioners' sugar, and caster sugar. Whisk until you achieve a smooth paste.
  2. Grate or crumble in the marzipan, then add the almond extract. Mix until it comes together, forming a sticky but workable dough.
  3. Refrigerate the dough in a covered bowl or bag for at least 1 hour to firm it up.
Baking
  1. Preheat the oven to 400°F (200°C). Lightly grease the ring pans and set them on baking sheets.
  2. Work in confectioners' sugar until the dough is rollable but not dry. Roll into ropes and fit one into each ring pan, trimming ends as necessary.
  3. Bake one layer at a time for 10-12 minutes until slightly golden. Allow each ring to cool in its pan for about 30 minutes.
Icing and Assembly
  1. Stir the egg white and confectioners' sugar until the icing holds its shape. Pipe a zigzag pattern on each ring.
  2. Stack the rings from largest to smallest, using the icing to attach them. Finish with the top piece and serve.

Notes

Store the Kransekake at room temperature for 3 to 4 days. For longer storage, freeze un-iced rings for up to 3 months.