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Kransekake Almond Ring Cake

This classic Norwegian Kransekake Almond Ring Cake is a visually stunning dessert made from almond-based dough and elegantly stacked rings, perfect for celebrations.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour 50 minutes
Total Time 4 hours 5 minutes
Servings: 15 servings
Course: Celebration, Dessert
Cuisine: Norwegian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Almond Dough
  • 100 g egg whites (about 3 large) Use fresh for best results.
  • 100 g ground blanched almonds
  • 100 g confectioners' sugar, plus more for kneading and rolling Add gradually to prevent the dough from drying.
  • 100 g caster (superfine) sugar Can substitute with regular granulated sugar.
  • 500 g marzipan (at least 60% almonds, grated or crumbled)
  • 1 tsp almond extract Can substitute with vanilla extract for a milder flavor.
For the Icing
  • 1/2 to 1 small pasteurized egg white Use for making the icing.
  • 100 g confectioners' sugar, plus more as needed Should hold shape but still pipe easily.
For Baking
  • Kransekake ring pans (a set of 10 graduated rings), or shape free-form rings on parchment Use as necessary.
  • Piping bag with a small round tip (size 2) For icing decorations.

Method
 

Prepare the Almond Base
  1. Lightly whisk the egg whites until foamy, then add ground almonds, confectioners' sugar, and caster sugar. Whisk until smooth and slightly sticky.
Add Marzipan and Flavor
  1. Grate or crumble marzipan into the mixture, then add almond extract. Mix until combined into a smooth dough.
Chill the Dough
  1. Wrap the dough in a bag or bowl and refrigerate for at least 1 hour.
Prepare to Bake
  1. Preheat oven to 400°F (200°C). Lightly grease the ring pans and place them on baking sheets.
Shape the Rings
  1. Work in extra confectioners' sugar until the dough is rollable. Roll into ropes and fit each into the ring pans, trimming ends as needed.
Bake and Cool
  1. Bake each layer for 10-12 minutes until slightly golden. Allow each ring to cool in its pan for 30 minutes and let dry completely before removing.
Ice, Stack, and Serve
  1. Mix egg white and confectioners' sugar to create icing. Pipe icing onto rings and stack from largest to smallest. Serve with coffee.

Notes

Store at room temperature for 3-4 days. Freeze un-iced rings for up to 3 months for best freshness.