A traditional Scandinavian celebration cake made from delicate almond cookie rings, naturally gluten-free and elegantly stacked.
Kransekake: Scandinavian Ring Cake
A traditional Scandinavian celebration cake made from delicate almond cookie rings, naturally gluten-free and elegantly stacked.
Ingredients
- 500 g blanched almonds skinless
- 500 g confectioners' sugar
- 3-4 large egg whites at room temperature
- 1 tsp almond extract optional
- 200 g confectioners' sugar for icing
- 2-3 tbsp egg whites or lemon juice
Instructions
- Grind the almonds: In a food processor, pulse the blanched almonds until very finely ground, like a coarse flour. Be careful not to process too long or it will turn into almond butter.
- Combine dry ingredients: In a large bowl, mix the ground almonds and confectioners' sugar.
- Add wet ingredients: Gradually add egg whites, one at a time, mixing until a stiff, pliable dough forms. If using, add almond extract. The dough should be firm enough to shape but not crumbly. You might not need all the egg whites.
- Chill the dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
- Prepare pans: Grease and flour (with rice flour for gluten-free) kransekake ring molds, or prepare baking sheets lined with parchment paper if shaping by hand.
- Shape the rings: Divide the dough into 18 equal portions. Roll each portion into a long, thin rope (about 1/2 inch thick). Form each rope into a ring, sealing the ends together. Gradually increase the size of the rings to create a tiered cake.
- Bake: Preheat oven to 375°F (190°C). Bake the rings for 12-15 minutes, or until lightly golden brown. They should be firm on the outside but still slightly soft in the center. Let cool completely on a wire rack.
- Prepare icing: Whisk confectioners' sugar with egg whites (or lemon juice) until a thick, smooth icing forms.
- Assemble: Once cooled, stack the rings from largest to smallest, using the icing to "glue" them together. Drizzle extra icing over the stack in a decorative pattern.
- Decorate (optional): Garnish with small flags, candies, or marzipan decorations.
Notes
For best results, use blanched almonds without skins. If shaping without ring molds, ensure ropes are consistent in thickness. Dough can be chilled overnight for easier handling. Ensure rings are completely cool before assembling to prevent melting the icing. Adjust egg whites for icing to achieve desired consistency for drizzling.
