Simple ingredients make this cake truly so delicious. In my research for this recipe, I’ve talked with many Norwegians and gotten their input and advice. The recipe I’ve settled on is a bit more simplified than a traditional Norwegian recipe, to make it more approachable for any baker to master. And, bonus – this recipe is gluten free!

Also!!!! It’s so tasty!!! It’s basically baked marzipan. Crisp on the outside, super chewy on the inside, it bursts with almond flavor, and it also kinda lasts forever so you can totally make it far in advance. I can’t sing enough praises about Kransekake. It’s officially my favorite Norwegian thing since Bernie. Make the Icing: Whisk together the egg white and icing sugar. Add enough lemon juice to make it a good drizzling consistency. Spoon the icing into a piping bag with a small round tip, a squeezable plastic piping bottle made for icing, or a heavy duty plastic bag and snip off a tiny bit of one corner to make a round hole.This change of mind return policy is in addition to, and does not affect your rights under the Australian Consumer Law including any rights you may have in respect of faulty items. Kransekake (literally translated as “wreath cake”) is an almond-based cake used in Norway for special occasions. It’s more like a cookie than a cake and is baked in concentric rings and layered to form a pyramid. The structure is held together by royal icing.

Meanwhile, for the icing, whisk the egg whites in a large bowl until frothy. Gradually whisk in the icing sugar a spoonful at a time, until stiff, glossy peaks form when the whisk is removed. Many traditional Norwegian kransekake recipes call for blanching almonds, peeling half of them and grinding them yourself. Place the second-largest ring on top of the largest ring and repeat the icing and decorating process.

At its core, the kransekake is a blend of simplicity and artistry. The ingredients are minimal—primarily almonds, sugar, and egg whites. However, it may be simple in its ingredients but it's complex in flavour. The dough is crafted into individual rings of varying sizes, which, once baked, form a crisp outer layer, while the inside retains a dense, chewy texture.

Place the ground almonds and icing sugar in a large electric mixer. Add the egg whites and almond extract and mix with a dough hook. This could be done by hand but is easier with a mixer due to the large quantities. Cover the bowl with cling film and chill in the fridge for a minimum of two hours, or preferably overnight. Divide one of the pieces of dough into three different-sized pieces: one small, one medium and one large. Dust a work surface lightly with flour and roll each piece out into finger-width lengths that are long enough to wrap round the kransekake moulds. Make a stunning traditional Kransekage - the Scandinavian ring cake made simply from almonds, egg whites, and sugar - for your next special gathering. This fantastic cake is crisp, yet chewy and will wow your crowd. It's as easy to make as rolling play dough! And it's gluten-free, too. ( Skip to recipe) Image by Admire Studios The night before: Mix the dough, cover and chill in the refrigerator (at least 8 hours before using).Once you’ve made the dough, form it into a ball, place in a bowl, cover with plastic wrap and refrigerate for at least 12 hours. I liked making my dough the day before and just refrigerating overnight. Before you roll your dough, let the dough sit at room temperature for about 15 to 20 minutes. Roll Out the Dough Made with almond flour, traditionally made kransekake is gluten-free. However, the binding ingredient is usually egg whites. Kransekake is easily made vegan by swapping out the egg white with aquafaba. Therefore, I’m sharing my Vegan Kransekake recipe, which is just as delicious and beautiful! What is Kransekake?