Ring Cake (Kransekake)

"Ring cake or kransekake cake is a traditional Norwegian wedding cake. It is actually an almond based cookie baked into a total of 18 rings of different size and is stacked to form a tower starting from the largest ring to the smallest. The texture is kind of interesting: Crunchy from the outside and chewy from the inside."
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Ready In:
18 Rings




  • Preheat oven to 350 F or 180 C.
  • Grind the almonds into fine powder. I used an old fashioned nut grinder. You can use the regular grinder.
  • Add in the sugar and baking powder to the almonds and mix.
  • Now keep on adding the egg whites one by one and kneading the Almond mixture with the whites with gentle hands until a dough is formed.
  • Once the dough is formed time to shape the rings. roll out the dough into sausage shape. Thickness should be about 1/4 inch.
  • Fill in the kransekake pans to form the rings. There will be a total of 18 rings.
  • Bake for 10 minutes in the oven and pull out and completely cool before take out of the molds.
  • While the rings are cooling off you can prepare the icing.
  • Instructions for the icing: Lightly beat 1 large egg white in a bowl. Now keep on adding icing sugar to the egg white little by little (1 tablespoon at a time) until you attain the desired consistency (It should be at a pouring consistency but not runny).
  • Once the rings are completely cooled and the icing is ready its time to form the tower.
  • starting from the larger ring to the smallest build up a tower.
  • Place the largest ring on the plate and with the icing create a zigzag pattern on the ring and when the icing is still wet place the next size ring over it. The icing acts like a glue holding the rings together.
  • Continue until you reach to the smallest ring.
  • Decorate as desired with ribbons, toothpick flags with personal messages and flowers.

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