Nordic Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Kransekake
Norway's towering ring cake — concentric almond meringue hoops stacked high and drizzled with white icing; the dazzling centerpiece of every Norwegian wedding and New Year's table.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
In a large bowl, combine the ground almonds and powdered sugar, then work in the egg whites a little at a time to form a smooth, pliable almond paste.
- 2
Cover and rest the paste at room temperature for at least 2 hours, or overnight, to firm up slightly for easier shaping.
- 3
Roll portions of the paste into long ropes and press each into a graduated ring-shaped kransekake mold, from the smallest ring up to the largest, pressing the ends together to seal each ring.
- 4
Bake at 350 F for 10 to 12 minutes, until the rings are set and just lightly golden at the edges, watch closely as almond paste browns fast.
- 5
Cool the rings completely in their molds before carefully unmolding, they are fragile until fully cooled.
- 6
Whisk the icing sugar, egg white, and lemon juice together until smooth and glossy but thick enough to hold a ribbon shape.
- 7
Stack the rings from largest at the base to smallest at the top into a tall cone, piping a zigzag of icing between each ring as you go to both decorate and help anchor the tower.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving550
Calories
13 g
Protein
69 g
Carbs
28 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Kransekake — the Norwegian and Danish wreath cake — is the traditional celebration cake for weddings, milestone birthdays, Christmas, and New Year's Eve across Norway and Denmark, where it is also called kransekage. Built from graduated rings of baked almond paste stacked into a tower and decorated with royal icing zigzags, its dramatic visual form is designed to be disassembled ring by ring at the table, each guest breaking off a section. It has been central to Norwegian celebration culture since at least the 18th century and appears at every significant life event.
Listahan note
This version binds the almond paste rings with egg whites only — no fat added — so the rings bake firm enough to stack without crumbling but still moist and chewy inside. The three-ingredient formula is intentionally minimal; the quality of the almonds is what drives the flavor.
Technique cues
- The almond paste must be ground fine enough that no large pieces remain — a food processor run for 2 to 3 minutes after the initial mixing is the practical home approach; coarsely ground almonds produce rings that crumble at the joints when stacked.
- Pipe or roll the dough into even ropes and press into the kransekake molds (or form by hand on a parchment-lined sheet); the rings must be uniform in thickness — about 2cm — or some rings will bake through before others are done.
- After baking, the rings will be firm and slightly cracked on the outside but should still have give in the center; they firm up as they cool, and a ring that is completely hard when hot will be too brittle to handle when cold.
Kitchen flow
- Parallel prep
- While one tray of rings bakes, shape the next tray; the bake time (12 to 15 minutes) is enough to roll and form the next set of rings.
- Make-ahead
- Bake all rings up to 3 days ahead, store airtight, then ice and assemble the day of the event; assembled kransekake can be stored at room temperature up to 2 days.
- Leftover move
- Broken or leftover rings keep well airtight at room temperature up to 1 week; crumble into pieces and serve over vanilla ice cream or alongside coffee.
- Cleanup rhythm
- Almond paste is oily and sticks; wash the food processor bowl and mixing bowl immediately after use while still warm rather than letting the oils cool and harden.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Almonds
base flavor and structure
Purpose: Ground almonds (blanched) form the entire body of the dough; their fat content binds the paste, and their flavor is the point of the dish.
Handling: Use blanched almonds (skins removed) and grind to a fine meal in a food processor; alternatively use commercial almond flour, though the texture is slightly different.
Adaptation: A mix of 75% almond flour and 25% finely ground cashews produces a slightly milder, creamier flavor that is less common but pleasant.
Sugar
sweetener and texture
Purpose: The ratio of sugar to almonds controls the sweetness and sets the firm-yet-chewy texture; too little sugar and the rings are too dense, too much and they spread during baking.
Handling: Use fine granulated or powdered (icing) sugar — powdered sugar produces a smoother paste and a slightly finer crumb in the finished rings.
Adaptation: Do not substitute honey or liquid sweeteners; the crystalline structure of granulated or powdered sugar is necessary for the paste to hold its shape.
Egg whites
binding agent
Purpose: Egg whites bind the almond and sugar into a workable paste without adding fat; they also help the rings hold their shape when baked.
Handling: Add one at a time, mixing between additions, until the paste just comes together into a pliable, non-sticky dough; the exact quantity depends on the moisture content of the almonds.
Adaptation: Aquafaba (canned chickpea liquid) can substitute for egg whites at a 1:1 ratio for a vegan kransekake; the texture is slightly softer.
Technique notes
- Lightly dampen your palms with cold water when rolling the dough ropes — the almond paste is sticky and wet palms prevent sticking far better than flouring your hands, which dries the paste.
- Stack the rings while they are still slightly warm and the icing is fresh — this helps the rings adhere to each other; cold rings with set icing will not bond and the tower will be unstable.
- Royal icing for kransekake should be slightly thicker than typical (stiff enough to hold a piped zigzag without spreading) — add powdered sugar gradually until the icing holds a peak and the lines hold their shape when piped.
Ingredient swaps
- Vegan direction
- Replace egg whites with aquafaba at a 1:1 ratio; the rings will be slightly softer and more fragile but still stackable when chilled.
- Nut-free direction
- Kransekake cannot be made nut-free in any authentic form as almonds are the entire dish; it is not a recipe with a practical nut-free adaptation.
- Less sweet
- Reduce sugar by 10 to 15% for a more savory, pronounced almond flavor; the texture becomes slightly firmer and drier, which some prefer.
Serve alongside
- Norwegian cloudberry jam on the side for dipping or serving with broken pieces
- thin marzipan candies or chocolate-dipped almonds
- fresh raspberries piled in the center tower opening
- Norwegian aquavit served ice-cold
- dry sparkling wine or Champagne for celebrations
- strong black coffee
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store assembled or individual rings airtight at room temperature up to 5 days; the almond paste stays moist and chewy.
- Do not refrigerate — cold air dries the rings and makes them brittle.
- Freeze individual baked rings (not assembled) wrapped tightly up to 2 months; thaw at room temperature before icing and assembly.
Equipment
- kransekake ring molds (18-ring set) or parchment paper and ruler for hand-forming
- piping bag with small plain round tip for royal icing decoration
- food processor for grinding almonds to a fine paste
- wire cooling rack for cooling rings flat without warping
Make this household-aware
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Plan it in Listahan
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