Kransekake (Norwegian almond cake)

Name: Kransekake (Norwegian almond cake)
Cook time: 120 min
Total time: 120 min
Yield: 20 servings
Cuisine: Scandinavian
Ingredients: 1 kg Blanched Almonds, finely ground; 1 kg Powdered Sugar; 6 Egg Whites; 250g Powdered Sugar; 1 Egg White; 1 tsp Lemon Juice; 2 tbsp Fine Semolina, for dusting

Kransekake is an elegant Norwegian almond cake made of concentric, chewy almond rings stacked into a towering cone — perfect for celebrations. The interior is tender and nutty, while a crisp exterior and sweet icing give each slice a delightful contrast. It looks impressive but is straightforward to make with a food processor and ring molds or shaped rings.

Kransekake is an elegant Norwegian almond cake made of concentric, chewy almond rings stacked into a towering cone — perfect for c... Show more

Traditional Scandinavian Recipe

Health Grade

D- · Occasional

Time

2 hrs

Price

1,00 €

Calories

553 kcal

vegetarian

holiday/special occasion

scandinavian

gourmet

Method

Mix the dough

In a large bowl, stir together the finely ground blanched almonds, powdered sugar, and 6 egg whites until you get a thick, smooth paste. Scrape the sides of the bowl well; the dough should feel like soft marzipan and hold together when you squeeze it.

Chill the dough

Cover the bowl and chill the dough for 30 minutes so it firms up and rolls more easily.

Preheat the oven

While the oven heats to 400° F, dust the kransekake ring molds with fine semolina, then tap out the excess so only a light coating remains. Set the molds on a baking sheet so they’re easy to move in and out of the oven.

Shape the rings

Divide the chilled dough into portions, roll each one into a rope a little longer than the mold channel, and press the ropes into the prepared molds. Smooth the seams with your fingertips so the rings bake up neat and even.

Bake the rings

Bake the rings at 400° F for 10 minutes, until the edges are just barely golden and the centers look set. Don’t let them brown; kransekake should stay pale and crisp.

Cool the rings

Let the rings sit in the molds for 5 minutes, then turn them out carefully and cool them on a rack for 15 minutes more, until completely room temperature. They’re fragile while warm, so lift them gently.

Whisk the icing

Whisk the remaining 250 g powdered sugar with the remaining egg white and the lemon juice until the icing is thick, glossy, and pipeable. It should fall in a ribbon and hold its shape for a few seconds before sinking back in.

Stack the tower

Stack the baked rings from largest to smallest on a serving plate, using the icing as glue between each layer. Drizzle any extra icing over the tower in thin zigzags, then let it stand for 15 minutes so the icing sets before serving.

Ingredients

Method

For 20 servings

Adjust servings

kransekake dough

1 kg Blanched Almonds, finely ground
1 kg Powdered Sugar
6 Egg Whites

icing and assembly

ring molds

2 tbsp Fine Semolina, for dusting

🧈 Plus ~5g of fat

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

553 kcal

28% of Daily kcal

Protein

12 g

23% RDI

Fat

27 g

2.1g sat fat

Carbs

74 g

27% RDI

Sugar

64 g

100% RDI

Fiber

5.5 g

18% RDI

Salt

0.6 g

12% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D- · 4.0 / 10

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