Kransekake: A Step-by-Step Guide to Making the Iconic Norwegian Almond Ring Cake

Kransekake, also known as a Norwegian almond ring cake, is a stunning and delicious confection that graces many celebrations in Norway, particularly during Christmas, weddings, and other festive occasions. Its towering structure, composed of concentric rings of almond-based dough, makes it a show-stopping centerpiece. While it may seem intimidating to make at first, with a little patience and attention to detail, you can create your own impressive Kransekake at home.

This guide will walk you through each step, from preparing the almond dough to assembling and decorating the finished cake, ensuring you have all the information you need to succeed.

## What is Kransekake?

Kransekake literally translates to “wreath cake” or “ring cake” from Norwegian. It’s made primarily from ground almonds, sugar, and egg whites, resulting in a naturally gluten-free treat with a chewy, marzipan-like texture. The dough is formed into rings of gradually increasing size, baked until golden brown, and then stacked on top of each other to create a conical tower. The cake is typically decorated with royal icing, small Norwegian flags, and sometimes even filled with chocolates or other treats.

The tradition of Kransekake dates back centuries in Norway, and it’s often seen as a symbol of good luck and prosperity. Sharing a Kransekake with loved ones is a cherished custom, especially during significant life events.

## Ingredients You’ll Need

Before you begin, gather all the necessary ingredients. The quality of your ingredients will significantly impact the final result, so opt for the best you can find.

* **Almonds:** 500g (about 4 cups) blanched almonds. These are the heart of the Kransekake, so use high-quality almonds for the best flavor and texture. It’s best to grind your own almonds for the freshest taste. Using pre-ground almond flour is an option but the texture may not be as desirable.
* **Icing Sugar:** 500g (about 4 cups) icing sugar, also known as powdered sugar or confectioner’s sugar. This provides sweetness and helps bind the dough.
* **Egg Whites:** 2-3 large egg whites (approximately 60-90ml). The egg whites act as a binder, holding the dough together. Use fresh, high-quality egg whites.
* **Lemon Juice:** 1 teaspoon, freshly squeezed. Lemon juice adds a touch of acidity, balancing the sweetness and enhancing the almond flavor.
* **Royal Icing:** For decoration. You can make your own or use a pre-made royal icing mix. The consistency should be pipeable but not too runny.
* **Norwegian Flags (optional):** For traditional decoration. Small paper Norwegian flags add a festive touch.
* **Chocolate or Candies (optional):** For filling the center of the cake.

## Equipment You’ll Need

Having the right equipment will make the process much smoother and more enjoyable.

* **Food Processor or Almond Grinder:** For grinding the almonds into a fine flour. A food processor works well, but an almond grinder is specifically designed for this purpose.
* **Mixing Bowls:** For mixing the dough and preparing the royal icing.
* **Measuring Cups and Spoons:** For accurate measuring of ingredients.
* **Piping Bag and Tip:** For decorating the Kransekake with royal icing. A small round tip is ideal for creating delicate patterns.
* **Baking Sheets:** To bake the rings on. Line with parchment paper to prevent sticking.
* **Parchment Paper:** Essential for lining the baking sheets and preventing the rings from sticking.
* **Rolling Pin:** For rolling out the dough.
* **Kransekake Ring Forms (optional):** These metal or silicone forms are specifically designed for making Kransekake rings. They ensure uniform size and shape. If you don’t have these, you can create your own templates from cardboard.
* **Ruler or Measuring Tape:** For ensuring consistent ring sizes if you’re making your own templates.
* **Wire Rack:** For cooling the baked rings.

## Step-by-Step Instructions

Now, let’s get started with the step-by-step instructions for making Kransekake.

### Part 1: Preparing the Almond Dough

1. **Grind the Almonds:** This is a crucial step. Place the blanched almonds in a food processor or almond grinder and grind them until you have a fine, powdery flour. Be careful not to over-process, as this can release the oils and create a paste. If you’re using a food processor, pulse the almonds in short bursts to avoid over-processing. The consistency should resemble fine almond flour, free of large chunks. If you are using store bought almond flour, make sure it is very finely ground. If its coarse, process it in the food processor until finer.

2. **Combine Dry Ingredients:** In a large mixing bowl, combine the ground almonds and icing sugar. Whisk them together thoroughly to ensure they are evenly distributed. This will help prevent lumps from forming in the dough.

3. **Add Wet Ingredients:** Add the egg whites and lemon juice to the dry ingredients. Use your hands or a stand mixer with a dough hook to mix the ingredients together. Start on low speed and gradually increase to medium speed. The dough will initially appear crumbly, but as you continue to mix, it will come together into a smooth, pliable mass. Be careful not to overmix the dough, as this can make it tough. The dough should be firm and not sticky. If it’s too dry, add a tiny bit more egg white (a teaspoon at a time). If it’s too sticky, add a little more icing sugar.

4. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead it for a few minutes until it is smooth and elastic. This will help develop the gluten in the almond flour, creating a more stable structure for the cake.

5. **Rest the Dough:** Wrap the dough tightly in plastic wrap and refrigerate it for at least 2 hours, or preferably overnight. This allows the gluten to relax and makes the dough easier to roll out and shape. Chilling also helps prevent the rings from spreading during baking.

### Part 2: Shaping the Rings

1. **Prepare Your Ring Forms or Templates:** If you’re using Kransekake ring forms, grease them lightly with butter or cooking spray. If you’re making your own templates, draw circles on cardboard in gradually increasing sizes. A typical Kransekake has 18 rings, with the smallest ring being about 4 inches in diameter and the largest being about 12 inches. Cut out the circles to create your templates. Alternatively, print a template from online. Many sites offer free, printable templates for kransekake rings.

2. **Preheat Oven and Prepare Baking Sheets:** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

3. **Roll Out the Dough:** Remove the chilled dough from the refrigerator and divide it into several equal portions. This will make it easier to work with. On a lightly floured surface, roll out one portion of the dough into a long rope, about ½ inch thick. The thickness is important for consistent baking. Too thin, and the rings will be fragile; too thick, and they won’t bake evenly.

4. **Shape the Rings:** If you’re using Kransekake ring forms, press the dough into the forms, ensuring it fills the entire shape. Trim off any excess dough. If you’re using cardboard templates, place the template on the rolled-out dough and cut around it with a sharp knife or pizza cutter. Gently transfer the shaped ring to the prepared baking sheet. Repeat this process for all the rings, from the smallest to the largest.

5. **Join the Ends:** Carefully join the ends of each ring together, pressing them firmly to seal. You want to create a seamless join so that the ring holds its shape during baking. If the dough is too dry to stick, lightly moisten the ends with a tiny bit of water before pressing them together.

### Part 3: Baking the Rings

1. **Bake the Rings:** Place the baking sheets in the preheated oven and bake for 10-15 minutes, or until the rings are lightly golden brown. The baking time will vary depending on the size of the rings and the accuracy of your oven. Keep a close eye on them to prevent burning. The rings should be firm to the touch and slightly puffed up.

2. **Cool the Rings:** Remove the baking sheets from the oven and let the rings cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Allow the rings to cool completely before decorating and assembling. If you try to handle them while they’re still warm, they may break.

### Part 4: Making the Royal Icing

While the rings are cooling, prepare the royal icing.

1. **Combine Ingredients:** In a clean mixing bowl, combine icing sugar with a small amount of water or meringue powder according to the recipe you are using. If using meringue powder, follow the instructions on the package for the correct ratio of powder to water. The meringue powder helps to stabilize the icing and create a harder, more durable finish.

2. **Mix the Icing:** Beat the mixture with an electric mixer on low speed until it is smooth and creamy. Gradually add more water, a teaspoon at a time, until you reach the desired consistency. The icing should be thick enough to hold its shape when piped but thin enough to flow smoothly. Test the consistency by piping a small amount onto a plate. If the icing spreads too quickly, add more icing sugar. If it’s too thick, add a little more water.

3. **Add Lemon Juice (optional):** For a brighter flavor, add a few drops of lemon juice to the royal icing. This will also help to thin it slightly.

4. **Color the Icing (optional):** If you want to add color to your royal icing, use gel food coloring. Gel colors are more concentrated than liquid colors and won’t thin the icing as much. Add the color a drop at a time, mixing well after each addition, until you reach the desired shade.

5. **Transfer to Piping Bag:** Transfer the royal icing to a piping bag fitted with a small round tip. If you don’t have a piping bag, you can use a zip-top bag and snip off a tiny corner.

### Part 5: Decorating the Rings

1. **Pipe the Icing:** Decorate each ring with royal icing. You can create simple patterns like zigzags, dots, or swirls, or you can get more creative with your designs. Traditional Kransekake decorations often include delicate lines and geometric patterns. Practice your piping skills on a piece of parchment paper before decorating the rings.

2. **Add Sprinkles (optional):** If you want to add sprinkles or other decorations, do so while the icing is still wet. This will ensure that they adhere properly.

3. **Let the Icing Dry:** Allow the royal icing to dry completely before assembling the Kransekake. This may take several hours, or even overnight. The icing should be hard to the touch.

### Part 6: Assembling the Kransekake

1. **Choose a Base:** Select a sturdy base for your Kransekake. This could be a cake stand, a large plate, or even a piece of cardboard covered in foil.

2. **Start with the Largest Ring:** Begin by placing the largest ring on the base. Make sure it is centered and stable.

3. **Stack the Rings:** Carefully stack the remaining rings on top of each other, in descending order of size. The smallest ring should be at the very top. As you stack the rings, make sure they are evenly spaced and that the tower is stable. You may need to adjust the position of some rings to achieve a balanced look.

4. **Secure the Rings (optional):** For added stability, you can use a small amount of royal icing to glue the rings together. Place a dab of icing between each ring before stacking it on top. This will help prevent the Kransekake from collapsing.

5. **Add Decorations:** Once the Kransekake is assembled, add any additional decorations you like. You can stick small Norwegian flags into the rings, fill the center of the cake with chocolates or candies, or add more royal icing decorations. Get creative and personalize your Kransekake to your liking.

## Tips for Success

* **Use High-Quality Almonds:** The flavor of the Kransekake depends heavily on the quality of the almonds. Opt for fresh, blanched almonds for the best results.
* **Grind Your Own Almonds:** While pre-ground almond flour is convenient, grinding your own almonds ensures the freshest flavor and the best texture.
* **Don’t Overmix the Dough:** Overmixing the dough can make it tough. Mix just until the ingredients are combined.
* **Chill the Dough:** Chilling the dough is essential for preventing the rings from spreading during baking.
* **Bake Evenly:** Bake the rings until they are lightly golden brown. Overbaking will make them dry and brittle.
* **Cool Completely:** Allow the rings to cool completely before decorating and assembling. Handling them while they’re warm can cause them to break.
* **Use a Stable Base:** Choose a sturdy base for your Kransekake to prevent it from tipping over.
* **Secure the Rings:** If you’re concerned about stability, use a small amount of royal icing to glue the rings together.
* **Get Creative with Decorations:** Don’t be afraid to personalize your Kransekake with your own unique decorations.

## Troubleshooting

* **Dough is too dry:** Add a tiny bit more egg white, a teaspoon at a time, until the dough comes together.
* **Dough is too sticky:** Add a little more icing sugar, a tablespoon at a time, until the dough is firm and pliable.
* **Rings are spreading during baking:** Make sure the dough is chilled and that the oven temperature is accurate. Avoid overfilling the ring molds.
* **Rings are burning:** Reduce the oven temperature and check the rings frequently.
* **Royal icing is too thick:** Add a little more water, a teaspoon at a time, until you reach the desired consistency.
* **Royal icing is too thin:** Add more icing sugar, a tablespoon at a time, until you reach the desired consistency.
* **Kransekake is collapsing:** Make sure the rings are properly cooled and that you’re using a stable base. Secure the rings with royal icing if necessary.

## Variations

While the classic Kransekake is delicious on its own, there are many variations you can try to add your own personal touch.

* **Chocolate Kransekake:** Add cocoa powder to the almond dough for a chocolatey twist. You can also drizzle the finished cake with melted chocolate.
* **Citrus Kransekake:** Add lemon or orange zest to the almond dough for a bright, citrusy flavor.
* **Spice Kransekake:** Add spices like cinnamon, cardamom, or cloves to the almond dough for a warm, festive flavor.
* **Nutella Kransekake:** Spread Nutella between the rings as you assemble the cake for a decadent treat.
* **Marzipan Kransekake:** Replace some of the ground almonds with marzipan for a richer, more intense almond flavor.

## Serving and Storing

Kransekake is best served at room temperature. It can be enjoyed on its own or with coffee, tea, or a glass of dessert wine.

To store leftover Kransekake, wrap it tightly in plastic wrap or place it in an airtight container. It will keep for several days at room temperature. You can also freeze Kransekake for longer storage. Wrap it tightly in plastic wrap and then place it in a freezer bag. It will keep in the freezer for up to 3 months. Thaw the Kransekake at room temperature before serving.

## Kransekake: A Timeless Tradition

Kransekake is more than just a cake; it’s a symbol of tradition, celebration, and good fortune. Making your own Kransekake is a rewarding experience that connects you to Norwegian culture and allows you to create a stunning centerpiece for any special occasion. With this step-by-step guide and a little patience, you can master the art of Kransekake and impress your friends and family with this iconic Norwegian treat. So gather your ingredients, put on your apron, and get ready to bake a Kransekake that will be the talk of the town!