Kransekake (Norwegian Almond Ring Cake) Recipe is one of those delightful Scandinavian treats that instantly feel festive and special. Traditionally enjoyed at weddings, Christmas, and celebrations, this towering almond ring cake is as beautiful as it is tasty. If you’ve never tried making it at home, you’re in for a real treat—it's wonderfully fragrant, subtly sweet, and offers that toasty almond crunch you’ll love.
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Why You’ll Love This Kransekake (Norwegian Almond Ring Cake) Recipe
This recipe brings you a traditional Norwegian dessert that's surprisingly straightforward, yet stunning and delicious. Once you see the rings stack up, you’ll feel like you’ve crafted a real showstopper for your table.
- Texture you want: Crisp, lightly chewy edges paired with a tender almond center.
- Flavor that pops: Rich almond aroma balanced by just the right sweetness.
- Everyday ingredients: Almond flour, powdered sugar, egg whites, and almond extract—simple essentials you likely have or can easily find.
- Works for any night: Perfect for holiday gatherings, birthdays, or when you want a special dessert with minimal fuss.
Ingredient Spotlight
Choosing quality ingredients really lifts your Kransekake (Norwegian Almond Ring Cake) Recipe. I always recommend fresh almond flour and superfine powdered sugar for a silky batter. You can swap almond extract for vanilla if you’re in a pinch, but the almond flavor is truly the star here.
- Almond Flour: Make sure it’s finely ground for that smooth texture.
- Powdered Sugar: Use confectioners’ sugar to avoid grit and get a delicate sweetness.
- Egg Whites: Room temperature whites whip better and help with the cake’s structure.
Seasonality & Sourcing
I usually find quality almond flour in the baking aisle year-round, but around the holidays, specialty bakeries or Scandinavian stores often carry Kransekake molds if you want to try the traditional shape. If not, parchment and templates work just fine. Buying powdered sugar in bulk saves money if you bake often, and fresh eggs always make a difference, especially in a recipe that relies on whites so much.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 350°F (175°C). If you have kransekake molds, grease them lightly—this helps the rings release easily. Otherwise, trace concentric ring templates onto parchment paper as guides to shape your dough. A common mistake is rushing this prep and ending up with uneven rings, so take a moment here; it’s worth it.
Step 2 — Cook & Build Flavor
Mix your almond flour and powdered sugar thoroughly, then add in the egg whites and almond extract, kneading until the dough comes together. Roll the dough into ropes about ½ inch thick and form rings using molds or your parchment templates. Place them carefully on your lined baking sheet and bake for 10–12 minutes. You want them lightly golden but not too brown—overbaking can dry them out, so keep a close eye toward the end.
Step 3 — Finish & Rest
Once baked, cool the rings fully on a wire rack. This resting step lets the almond aroma deepen and ensures the texture sets perfectly. To assemble, stack the rings from largest to smallest, using a dab of icing sugar paste or royal icing to glue them if you want a stable tower. I like to let mine rest assembled for a few hours so the flavors marry beautifully before serving.
Troubleshooting Kransekake (Norwegian Almond Ring Cake) Recipe
If your cake turns out too dry, it may have baked too long or the dough was too stiff—try shortening bake time or adding a tiny splash of water to the dough next time. For bland results, check your almond extract’s freshness or add a pinch more. Soggy rings? The oven temperature might have been too low, preventing proper drying. Adjusting those small things makes all the difference.
Pro Tips
I’ve made this Kransekake (Norwegian Almond Ring Cake) Recipe a few times, and here are some tricks that always help me nail it.
- Heat control: Keep your oven true to 350°F; a too-hot oven browns the rings too fast.
- Timing window: Don’t leave the rings unattended past 12 minutes—they go from golden to burnt quickly.
- Make-ahead move: You can prep the dough the day before; just wrap it tightly in plastic wrap and chill.
- Avoid this pitfall: Don’t overwork the dough—it should be smooth but not sticky, or you’ll struggle shaping the rings.
Variations & Substitutions
If almonds aren’t your thing or you want a slight twist, you can swap half the almond flour for hazelnut flour for a different flavor profile. For a diet swap, egg whites are tricky to replace here, but aquafaba (chickpea water) can be used as a vegan alternative—though texture might shift a bit. You can also experiment with adding a hint of lemon zest or orange extract for a fresh note that complements the almond.
Great Debates
One hot debate in the Kransekake world is whether to include butter in the dough. Traditional recipes skip it, relying on egg whites to bind and almond flour’s natural oils to keep it moist. I tried slipping in a bit of butter once, and while it added richness, it made shaping harder. So I stick to the classic—less fuss and the authentic texture I love.
Make-Ahead, Storage & Freezing
Your assembled Kransekake tower keeps beautifully at room temperature for 1–2 days if wrapped loosely to avoid humidity. For longer storage, store unassembled rings in an airtight container in the fridge for up to a week. If freezing, wrap the baked rings tightly and freeze up to 3 months; thaw at room temperature before assembling so they don’t get soggy.
Yield & Conversions
This Kransekake (Norwegian Almond Ring Cake) Recipe makes enough rings to stack a roughly 10–12 inch tall tower, serving 10–12 people comfortably. To double, simply multiply all ingredients by two; for a smaller treat, halve the recipe. Metric conversions are straightforward: 1 lb almond flour is about 450 grams, powdered sugar the same, and 3 egg whites equal roughly 90 grams.
Serving Ideas & Pairings
I love serving Kransekake with a cup of strong coffee or black tea to balance the sweetness. A light whipped cream or berry compote on the side adds a fresh contrast without overpowering the almond flavor. For celebrations, some folks drizzle a bit of white chocolate over the rings—it’s festive and adds a creamy touch.
FAQs
Regular flour won’t work well here because the cake depends on almond flour’s texture and flavor. It also impacts the dough’s moisture and structure, so stick with almond flour for the best result.
Keep leftovers in an airtight container at room temperature for a couple of days or refrigerate for up to a week. For longer storage, freeze the rings individually wrapped, then thaw before assembling.
Use a bit of royal icing or icing sugar paste as “glue” between each ring. Stack them largest to smallest carefully, and let the assembled cake rest for a few hours to set firmly.
You can try replacing egg whites with aquafaba, but results vary. The traditional Kransekake relies on egg whites for structure and texture, so the vegan version might be softer or less sturdy.
Notes, Tools & Special Equipment
For this recipe, having kransekake molds is a nice-to-have but not essential; parchment templates work well. A baking sheet lined with parchment paper is key to prevent sticking. A good mixer or whisk helps blend egg whites smoothly, and use a reliable oven thermometer to keep your oven at the right temperature. I prefer silicone spatulas for folding dough—they make handling easier without deflating the mixture too much.
PrintPrintable Recipe 📖
Kransekake (Norwegian Almond Ring Cake) Recipe
Kransekake is a traditional Norwegian almond ring cake made from almond flour, powdered sugar, and egg whites. It features concentric rings stacked to form an elegant tower often decorated with icing sugar, perfect for celebrations and festive occasions.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 lb almond flour
- 1 lb powdered sugar
- 3 egg whites
- 1 teaspoon almond extract
For Decoration
- Icing sugar for decoration
Instructions
- Prepare Oven and Molds: Preheat your oven to 350°F (175°C) and grease kransekake molds or create concentric ring templates on parchment paper to use as guides.
- Mix Dry Ingredients: In a large bowl, combine the almond flour and powdered sugar thoroughly to ensure even distribution.
- Add Wet Ingredients: Stir in the egg whites and almond extract gradually, mixing until a firm dough forms that is slightly sticky but workable.
- Shape Dough into Ropes: Divide the dough into manageable pieces and roll each into ropes about ½ inch thick.
- Form Rings: Shape each rope into concentric rings using the greased molds or parchment paper templates as a guide to ensure uniform size.
- Bake the Rings: Place the rings carefully onto a baking sheet lined with parchment paper and bake them for 12 minutes or until the edges turn a light golden color.
- Cool and Assemble: Allow the baked rings to cool completely. Stack them carefully from largest to smallest to form a tower, using icing sugar to glue the layers together if desired.
- Decorate: Dust the completed kransekake tower with icing sugar or add additional festive decorations to enhance its appearance.
Notes
- Using fresh egg whites at room temperature helps achieve the right dough consistency.
- Rolling the dough evenly ensures the rings bake uniformly without cracking.
- If you don't have kransekake molds, parchment paper templates work well for shaping the rings.
- The cake is traditionally served at weddings, Christmas, and special occasions.
- Store the assembled kransekake in a cool, dry place to maintain crispness.
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