Kransekake (Wreath Cake)

For Kransekake (wreath cake) first grind almonds very finely together with the powdered sugar. Beat the egg whites until semi-stiff and mix the mixture into a dough. Chill overnight. Brush cransekake ring molds well with grease, if available, and lightly flour. Using a pastry syringe, squeeze the dough into an even, finger-thick sausage 1-2 inches in diameter, or roll the dough into rolls of appropriate thickness. Add a little flour if necessary.

Place the pieces of dough in the rings and connect the ends well. If you don’t have any molds, place the rings on a baking paper. Bake at 150 °C on the middle rack for about 20 minutes. Then let the rings cool down.

For the glaze, mix all ingredients and pour into a piping bag with a very thin end. Decorate the largest ring in a zigzag shape, then place the smaller and smaller shaped rings on top one by one and also decorate each ring with the glaze. The icing also serves as glue for the Kransekake tower.

Decorate Kransekake (wreath cake) additionally according to taste.

Preparation Tip:

The Kransekake (wreath cake) can also be decorated however you like - for example with colored marzipan. The Norwegians like to use popping candies and small Norwegian flags. The top of the cake is decorated according to the occasion:baptism, confirmation, wedding, Christmas, New Year ...

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