Kransekake: A Norwegian Christmas Centrepiece

Kransekake – An impressive cake/biscuit display flavoured with almond and roughly decorated with icing sugar and sprinkles. Much easier to make and assemble than it looks!

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What is Kransekake?

Originally made as a Wedding Cake, this Norwegian Almond Cake is a spectacular cake that can be used for all occasions. We use it as a Christmas Centrepiece Cake but it can be adapted for many occasions throughout the year.

Kransekake actually means “wreath cake” and most often has 18 rings. Fewer rings are acceptable for smaller occasions.

Containing only 4 ingredients in the main cake/biscuit plus extra icing and sprinkles for display, this is a really handy dessert to make.

What does Kransekake taste like?

Kransekake is a cross between a light biscuit and cake consistency, with a distinctive almond flavour. The nearest thing I can describe this Almond Biscuit Cake to is Amaretti Cookies.

Designed to cater for a large number of guests, this Kransekake recipe will easily serve 15+. We use it on our Christmas table then take it to large family gatherings on Boxing Day.

Kransekake also travels really well too. It can be stacked in advance and is really stable once built. You may lose the odd sprinkle on a bumpy car journey but it won’t spoil the overall look.

What is Kransekake made of?

Almond Flour – Otherwise known as Ground Almond – Most supermarkets sell this but only in small bags (150g). You can make your own, which is supposed to taste incredible but this is not something I’ve yet tried on Christmas Eve.

Icing Sugar – Any variety will do. It is best to sieve this (particularly if you use Tate & Lyle as I find this clumps together more than other brands).

Egg Whites – Be careful not to get any egg yolk in there as your egg whites will not whisk up to stiff peaks.

Almond Extract – As always, use extract rather than essence.

Sprinkles for decoration – Use whatever brand you can get. I tried PME Out of the box Sprinkles (£3.70 per box) in Christmassy colours for this Kransekake. I go for a variety of shapes and sizes, these sprinkles contain candy canes, boots, pearls and holly leaves.

If you are making at other times of year, you might like to try these Easter Sprinkles or even Wedding Sprinkles.

Sticking the Kransekake together

You need Royal Icing for this. I use a box of Royal Icing sugar as it is much easier and quicker than making your own from scratch. You can control how much you make too – easily adding to it if you run out.

Equipment needed to make Kransekake

You can make a Kransekake without one of the special tins but I really do recommend investing. I’ve tried both ways and working with the Kransekake ring moulds make this a much more pleasant experience.

For decoration, a disposable icing bag is perfect for piping the zigzag icing effect. I really could not live without these blue recyclable disposable icing bags – I use them for so much in my kitchen, including this Ombre Ruffle Cake and Pink Rose Birthday Swirl Cake.

You don’t need a nozzle – just make sure you cut a hole that is around 3-5mm across. You are better starting off too small and cutting more if you need it.

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Preparing the kransekake tin moulds

You really don’t want your kransekake mixture to stick to your tins so worth investing some time to prepare them. Either spray cake release or spread melted butter round each ring. Then sprinkle flour over each ring, turning upside down to get rid of the excess flour.

How to make Kransekake

Make the mixture

At least 8 hours before using (preferably the night before):

1. Using an electric mixer, whisk the egg whites until you reach stiff peaks.
2. Fold in the ground almonds and almond extract – slowly and gently, you want to retain as much air as possible.
3. Fold in the icing sugar until the whole mixture is combined – It will feel like a biscuit dough.
4. Cover with cling film/put in a food bag and keep in the fridge for 8-12 hours.

On the day of baking:

1. Take the dough out of the fridge 15 minutes before using.
2. Preheat the oven to 180C.
3. Now some people, weigh out their dough to make sure it is evenly spread – Life is too short for this, so I do it by eye. I rip pieces off the dough and roll into evenly width’d sausages.
4. Rest them lightly in the ring moulds until you have filled each one.
5. If you have any leftover dough, add it to any rings that might be a bit thin.
6. USE ALL THE DOUGH.
7. Bake for 10-12 minutes until golden.
8. Remove from the oven and cool completely in the rings.

How to stack and decorate a Kransekake

1. Make up your Royal Icing – See above for which Royal Icing I use.
2. Loosen each dough ring using a knife. Take care not to scratch the mould.
3. Remove the largest dough ring and pipe a thin ring of royal icing on the board to stick the ring down.
4. Pipe zig zags of royal icing on top of the ring and attach some sprinkles while the icing is still wet.
5. Add the next sized dough ring on top and keep repeating the process until you use all your baked rings.

This reindeer antler cake topper also makes a great decoration for a Kransekake – Just pop the stick into the top and the antlers will balance on top.

Tips and Variations

If you are not an almond lover, you can exchange the almond extract for coconut extract. Instead of sprinkles, try toasting 100g desiccated coconut and sprinkling this on top of the wet icing for decoration.

Pistachio also works really well – Try using pistachio flavouring and chopped pistachios sprinkled on the icing sugar.

How long will a Kransekake last for?

A Kransekake will stay fresh for 2-3 days.

How do you pronounce Kransekake in English?

Kran-zuh-Kack-er.

How much are Kransekake cakes to buy in the UK?

You would typically pay between 100 and £125 in the UK for a traditional 18 ring cake. They are much cheaper to make your own and lots of fun!

Can you freeze a Kransekake?

Kransekake is not suitable for freezing once baked and assembled. You can freeze the raw dough before baking. Wrap in baking parchment and place in an airtight container.

Freeze for up to 3 months and defrost at room temperature for around 4-6 hours before using.

Other Christmas Recipes

Sticky Christmas Pecans – Great to put in little bowls as nibbles at Christmas or in glass jars and give as edible gifts or table favours.

20 Minute Marzipan Mincemeat Palmiers – Super quick and simple Christmas dessert or snack.

Christmas Tree Cupcakes – Stunning on the Christmas table or great to take round to friends for Christmas parties.