Name: Kransekake (Norwegian Almond Ring Cake)
Prep time: 30 min
Cook time: 10 min
Total time: 60 min
Ingredients: 4.3333334922791 cups sifted confectioners' sugar; 2.5 cups finely ground blanched almonds; 2.5 cups finely ground unblanched almonds; 1 teaspoon baking powder; 3 egg whites; 1 egg white; 2 cups sifted confectioners' sugar; 1 teaspoon lemon juice; 0.5 teaspoon vanilla extract

What Is Kransekake?

Kransekake is a traditional Danish and Norwegian dessert made of cookie-like cake rings that are layered in concentric rings to form a cone-shaped cake. The layers are "glued" together with sugary icing. Made with ground almonds, egg whites, and confectioners' sugar, kransekake has a light texture and nutty flavor that's impossible to resist.

Kransekake Ingredients

Here's what you'll need to make this homemade kransekake recipe:

· Confectioners' sugar: You'll need a little over six cups of confectioners for this kransekake recipe (4 ⅓ for the cake and two for the icing).
· Ground almonds: Both blanched (almonds with their skins removed) and unblanched ground almonds are necessary for this recipe.
· Baking powder: Baking powder acts as a leavener, which means it helps the cake rise.
· Egg whites: No yolks are needed for this light and airy kransekake recipe! Three egg whites go into the cake and one goes into the icing.
· Lemon juice: A teaspoon of lemon juice enhances the overall flavor of the icing and adds subtle brightness.
· Vanilla: A dash of vanilla extract is another subtle flavor enhancer for the 4-ingredient icing.

Tip: If you purchased whole almonds, it is easiest to grind them in a coffee grinder or specialized nut grinder. Once ground, sift them to make sure all big chunks are taken out, and regrind those chunks.

How to Make Kransekake

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this gorgeous kransekake:

1. Make the dough: Mix the dry ingredients, then stir in the egg whites. Knead the dough until it holds itself together.
2. Shape the dough: Roll the dough into 18 ropes of increasingly long lengths. Shape the ropes into rings.
3. Bake the dough: Bake the cookies in the preheated oven until it's golden brown. Let them cool completely.
4. Make the icing: Whisk the egg white and gradually add the remaining icing ingredients. Pour it into a piping bag.
5. Assemble the cake: Use the icing to assemble the cake according to the detailed instructions below.

Tip: If you have special kransekake molds, use those to shape and bake the dough.Editorial contributions by Corey Williams

Editor's Note

The icing in this recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg.

Ingredients

4 ⅓ cups sifted confectioners' sugar
2 ½ cups finely ground blanched almonds
2 ½ cups finely ground unblanched almonds
1 teaspoon baking powder
3 egg whites

Icing:

1 egg white
2 cups sifted confectioners' sugar
1 teaspoon lemon juice
½ teaspoon vanilla extract

Directions

Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
Combine confectioners' sugar, ground almonds, and baking powder in a large bowl. Mix in egg whites, one at a time, to form a firm dough. Knead dough for 2 minutes until it holds together and doesn't fall apart easily.
Roll dough into 18 ropes the thickness of your index finger, each rope a little longer than the next. Shape each rope into a ring. Arrange rings on the prepared baking sheets.
Bake in the preheated oven until golden brown, about 10 minutes. Watch smaller cookie rings carefully, as they may finish baking before the larger ones. Let cookies cool completely on baking sheets.
To make the icing: Whisk egg white in a glass, metal, or ceramic bowl until foamy. Gradually whisk in confectioners' sugar, a little at a time, until thickened; stir in lemon juice and vanilla extract. Pour icing into a piping bag fitted with a small tip.
Pipe a thin ring of icing onto the base of the largest ring and adhere it to a serving plate. Pipe icing in a zig-zag pattern over the ring. Stack remaining cake rings on top, from largest to smallest, piping icing in a zig-zag pattern between each ring. Set aside to allow icing to set before serving.

Nutrition Facts (per serving)

280	Calories
13g	Fat
39g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 280
% Daily Value *
Total Fat 13g	17%
Saturated Fat 1g	5%
Sodium 21mg	1%
Total Carbohydrate 39g	14%
Dietary Fiber 3g	10%
Protein 6g	11%
Vitamin C 0mg	0%
Calcium 12mg	1%
Potassium 1mg	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Kransekake (Norwegian Almond Ring Cake)