Kransekake

Kransekake Recipe - Traditional Norwegian Almond Cake

Region / culture: Norway | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 12

Introduction

Kransekake, also known as a Norwegian ring cake, is a traditional Scandinavian dessert that is often served at special occasions such as weddings, Christmas, and birthdays. This impressive tower of almond-based cake rings is not only visually stunning but also delicious.

History

The origins of Kransekake can be traced back to Denmark, where it is a popular dessert for weddings and other celebrations. The cake is made from a mixture of ground almonds, sugar, and egg whites, which are shaped into rings and stacked on top of each other to form a tower. The tradition of serving Kransekake at special occasions has spread to other Scandinavian countries, including Norway and Sweden.

Ingredients

Cake

250 g of finely ground blanched almonds
250 g of unblanched almonds
500 g of sifted confectioner's sugar
3 egg whites

Icing

2 dcl of sifted confectioner's sugar
1 egg

How to prepare

Preheat the oven to 200°C.
In a large saucepan, combine almonds and confectioner's sugar.
Add the unbeaten egg white and mix well.
Place the pan over low heat and knead the mixture.
Grease the ring pans for a 16 – 18 ring cake.
Spoon the dough into a cookie press with a wide round tip.
Press the dough into the rings.
Bake for 12 – 15 minutes.
Allow the cakes to cool slightly, then remove them from the pans and let them cool completely.
For the icing, sift the confectioner's sugar and combine it with the egg white to make a thick icing.
Make a small cone out of paper and cut off the tip.
Pipe garlands of icing onto the cakes and stack them.
Finally, decorate the cakes with flags, bonbons, or candy.

Variations

Add a hint of almond extract for extra flavor.
Drizzle melted chocolate over the Kransekake for a decadent touch.
Top the cake with fresh berries or edible flowers for a pop of color.

Cooking Tips & Tricks

Make sure to finely ground the almonds for a smooth texture in the cake.

- Use a cookie press with a wide round tip to shape the dough into rings.

- Allow the cakes to cool completely before icing and stacking to prevent them from collapsing.

- Decorate the Kransekake with festive decorations such as flags, bonbons, or candy for a festive touch.

Serving Suggestions

Serve Kransekake as a show-stopping dessert at weddings, Christmas parties, or birthdays. Pair it with a cup of coffee or tea for a delightful treat.

Cooking Techniques

Use a cookie press to shape the dough into rings for a uniform look.

- Bake the cakes at a low temperature to prevent them from browning too quickly.

Ingredient Substitutions

Substitute almond flour for ground almonds if needed.

- Use powdered sugar instead of confectioner's sugar for the icing.

Make Ahead Tips

Kransekake can be made ahead of time and stored in an airtight container for up to a week. Decorate the cake just before serving for the best presentation.

Presentation Ideas

Stack the Kransekake rings on a cake stand to create a stunning tower. Decorate the cake with festive decorations such as flags, bonbons, or candy for a festive touch.

Pairing Recommendations

Serve Kransekake with a glass of champagne or sparkling wine for a celebratory pairing. Alternatively, pair it with a cup of hot cocoa or mulled wine for a cozy treat.

Storage and Reheating Instructions

Store leftover Kransekake in an airtight container at room temperature for up to a week. To reheat, place the cake in a preheated oven at 150°C for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Kransekake contains approximately 300 calories.

Carbohydrates

Each serving of Kransekake contains approximately 30 grams of carbohydrates.

Fats

Each serving of Kransekake contains approximately 15 grams of fats.

Proteins

Each serving of Kransekake contains approximately 5 grams of proteins.

Vitamins and minerals

Kransekake is a good source of vitamin E, magnesium, and calcium due to the almonds used in the recipe.

Alergens

Kransekake contains almonds and eggs, which may be allergens for some individuals.

Summary

Kransekake is a rich and indulgent dessert that is high in fats and carbohydrates. It is best enjoyed in moderation as a special treat for celebrations.

Summary

Kransekake is a traditional Scandinavian dessert that is perfect for special occasions. This almond-based cake is not only visually stunning but also delicious, making it a show-stopping treat for celebrations. Enjoy this rich and indulgent dessert in moderation for a delightful experience.

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a cold winter day, and I had just finished baking a batch of traditional Norwegian cookies when my neighbor, Mrs. Olsen, came over to visit. She brought with her a small, worn-out recipe book that she said had been passed down through her family for generations.

As we sat at the kitchen table, Mrs. Olsen opened the book to a page that had a recipe for Kransekake. She explained to me that this was a traditional Norwegian cake that was often served at weddings and other special occasions. The recipe called for almond flour, sugar, and egg whites, and the cake was shaped into a tower of rings that were stacked on top of each other.

I was fascinated by the idea of making such a beautiful and intricate cake, and Mrs. Olsen offered to teach me how to make it. She patiently guided me through the steps of mixing the dough, shaping the rings, and baking them to perfection. As the sweet aroma of almonds filled the kitchen, I knew that this recipe would hold a special place in my heart.

Over the years, I have made Kransekake many times for my family and friends. Each time, I am transported back to that cold winter day when Mrs. Olsen first introduced me to the recipe. I have added my own touches to the recipe, such as a drizzle of chocolate or a sprinkle of chopped nuts, but the essence of the cake remains the same.

One of my favorite memories of making Kransekake was when my granddaughter, Emma, asked me to teach her how to make it. She was only ten years old at the time, but she had a fierce determination to learn the art of baking. Together, we spent an entire afternoon in the kitchen, mixing and shaping the dough, laughing and talking as we worked.

As the cake baked in the oven, I could see the excitement in Emma's eyes. When the timer finally went off, we carefully removed the rings from the oven and let them cool on a wire rack. Once they were cool enough to handle, we began stacking them on top of each other, creating a tower that stood tall and proud.

The finished Kransekake was a thing of beauty, with its delicate almond flavor and crisp texture. Emma's face lit up with pride as she admired our handiwork, and I knew that she had inherited my love of baking. From that day on, Kransekake became a special tradition in our family, passed down from one generation to the next.

As I sit here now, looking back on all the memories I have made with this recipe, I am filled with gratitude for the people who have shared their knowledge and passion with me. From Mrs. Olsen to Emma, each person has played a role in shaping my love for cooking and baking.

I hope that one day, Emma will pass down the recipe for Kransekake to her own children, just as I have done for her. And I hope that they will feel the same sense of joy and fulfillment that I have felt every time I have baked this special cake.

For me, Kransekake is more than just a recipe. It is a connection to my heritage, a way to honor the traditions of my ancestors, and a reminder of the love and joy that can be found in the simple act of baking. And for that, I am truly grateful.