How to Make Kransekake: Norway’s Traditional Almond Ring Cake for Celebrations

Kransekake, Norway’s beloved almond ring cake, is a festive favorite for weddings, holidays, and family gatherings. Learn how to bake and decorate this iconic dessert from scratch with our step-by-step guide.

Kransekake has been a traditional cake for Norwegian celebrations for a long time; its name literally means “wreath cake.” It is actually made up of a total of 18 cookie rings attached to each other with icing. The impressive Kransekake was usually used as a wedding cake in Norway and by Norwegian immigrants in America. Sometimes the Kransekake is built using a bottle of wine or champagne as a base. Kransekake is actually a firm almond cookie—not a cake-like texture. In order to serve the Kransekake, the rings are broken into small servings. Sometimes additional rings are baked, broken into small pieces and placed at the base of the Kransekake.

Some families now use a Kransekake for any celebration—birthdays, baptisms, graduations, confirmations. While the traditional decoration of small Norwegian flags can be used, fresh flowers, ribbons, colored icing, etc. can give your Kransekake a unique look.

The simple dough of almond flour, powdered sugar, egg whites and flavors is very similar to the texture of play dough. Making the ropes to form the dough rings feels more like playing than work! The stacked rings remind me of the toy stacking rings my kids loved as children.

You can get the uniquely shaped Kransekake pans from Norsland Lefse if you want to have some fun and build your own Kransekake! While it feels like play, the end result is an elegant looking treat worthy of being the centerpiece of any celebration.

Kransekake Dough Recipe

• 5 cups plus 4 tablespoons blanched almond flour
• 5 cups powdered sugar
• 4 egg whites
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Instructions

1. The day before you plan to bake the Kransekake, mix the almond flour and powdered sugar until well blended with an electric mixer.
2. Mix in egg whites and flavorings until a dough forms.
3. Place dough in an airtight bowl and refrigerate for at least 12 hours.
4. Remove the dough from the refrigerator and let it rest at room temperature for 15 minutes.
5. Preheat the oven to 375°F.
6. Spray the Kransekake pans with nonstick spray.
7. Divide the dough into fourths; cover three of the pieces in the bowl while you work with one of the pieces.
8. Roll the dough into ½ inch diameter ropes.
9. Fill the rings of the Kransekake pans with the dough, squeezing the ends together to form a ring of dough.
10. Place the pans on a large baking sheet to help transfer to the oven.
11. Bake for 10 to 14 minutes until slightly golden brown on top.
12. Allow to cool completely before removing from the pans.

Icing Recipe

• ¾ cup shortening
• ¼ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 2 teaspoons meringue powder
• 4 tablespoons warm water
• 4 cups powdered sugar

1. Measure shortening and extracts into a mixing bowl and mix using an electric mixer.
2. Add 2 cups of powdered sugar a cup at a time while mixing.
3. Mix the meringue powder with the warm water until fully dissolved.
4. Add ½ of the meringue mixture to the icing and mix well.
5. Add the remaining 2 cups of powdered sugar, one cup at a time.
6. Add the remaining meringue mixture and beat until fluffy.

Assembly

Using a no. 4 round tip, a coupler, and a decorating bag, pipe icing on the bottom of the largest ring to adhere it to the plate. Pipe loops of icing on each ring as you stack from largest to smallest. Pipe more icing between layers if needed for stability.

To decorate, I used faux flowers rubber-banded together to form a mini-bouquet and placed that in the center of the top ring. Traditionally, small Norwegian flags are added to the Kransekake.

Final Thoughts

Hopefully, you too will try out making a traditional Kransekake yourself. Your guests are sure to love it and you will have fun making it! It would be fun to make one for Christmas with poinsettias, or maybe for spring or Easter with pastel ribbons. Let your creativity flow and personalize your very own Kransekake! You can see my Kransekake at the Norsland Lefse Cafe if you’d like to check it out in person as you pick up your lefse this fall.

Want to try your hand at Kransekake and other Norwegian baking? Stop by Norsland Lefse or browse our baking tools and lefse kits online.

Step-by-Step Kransekake Photo Guide

Frequently Asked Questions About Kransekake

Can I freeze Kransekake?
Yes. You can freeze the unfrosted rings before decorating. Wrap them well and thaw slowly before stacking and icing.

Do I need special pans to make Kransekake?
Special concentric ring pans make it much easier to get the traditional tower shape. While you can hand-roll and bake without them, the molds help ensure uniform rings.

Can I use a substitute for almond flour?
Almond flour (or ground almonds) is the traditional base and gives kransekake its chewy texture and flavor. Other nut flours like hazelnut or cashew can be tried, but they will change the taste.

How long does Kransekake last?
Stored in an airtight container, kransekake will keep for about a week or two at room temperature. For longer storage, freeze the unfrosted rings and decorate later.