Kransekake (almond ring cake) is three ingredients and a little patience. It stands on the table at Christmas, New Year, confirmations and weddings, and there is no reason to leave all the credit to the bakery. Bake the rings a few days ahead, and they only get chewier.
Black Month pack What you need
The recipe makes 18 rings, and you will need kransekake tins.
- 500 g almonds
- 500 g icing sugar
- 3 egg whites
- Butter for the tins
For the icing:
- 200 g icing sugar
- 1 egg white
- 1 tsp lemon juice
How to make it
- Grind the almonds twice in a mill, or buy them ready ground.
- Mix the almonds and icing sugar in a bowl.
- Stir in the egg whites, and knead to a firm paste.
- Wrap the paste, and leave it in the fridge overnight.
- Heat the oven to 200 °C, and grease the tins well.
- Roll ropes as thick as a finger, and lay them in the tins. Join the ends neatly.
- Bake for 10 to 12 minutes, until the rings are pale gold.
- Let the rings cool completely in the tins before you loosen them.
How to assemble the cake
Stir the icing sugar, egg white and lemon juice to a thick icing, and put it in a piping bag with a small opening. Put the largest ring on a plate. Pipe waves of icing, add the next ring and carry on upwards. The icing is the glue that holds the cake together.
If you have no tins, you can shape bars on baking paper. Kransekake bars taste the same, and they are easier to portion.
How the cake keeps
The rings do not like to dry out. Put them in an airtight tin with baking paper between the layers, ideally with a slice of white bread or a piece of apple on a square of baking paper. Change the apple every other day. That keeps them chewy for about two weeks.
If the cake has to wait longer, freeze the rings without icing. Thaw them in the tin, and assemble the cake the day before serving.
Food Container 2,800 ml679 NOKContainer, lid and pump in the same pack. The pump draws out the air and charges with the included USB-C cable.
Frequently asked questions
Do the almonds have to be blanched?
No. Many people use half with skins and half without. That gives more flavour and slightly darker rings.
Why do the rings collapse?
The paste is too loose. Mix in a little more ground almonds and icing sugar, and let it rest somewhere cold.
How do I get the rings out of the tin?
Let them cool completely, and loosen them gently with a small knife. Well-greased tins are half the job.
Can kransekake be frozen?
Yes, both rings and bars. Decorate them only after thawing.
How long do other Christmas biscuits keep? See Christmas biscuit tins.
For bars and small rings
The food container suits kransekake bars and the smallest rings.
See the food container →- Pump included
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- Lid with clips
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- Transparent container