Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Kransekake (Norwegian almond ring cake)

Classic kransekake (Norwegian almond ring cake) of ground sweet and bitter almonds, powdered sugar and egg whites; the dough is warmed until lukewarm, piped into rings or bars, baked pale golden and assembled with a sugar glaze and confections.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 523 (falt i det fri)

Be the first to rate

About the dish

Erken's classic kransekake, assembled from rings or laid up as bars in "log-piles," with glaze piped from a paper cone.

How to make it

  1. 1

    Make the almond paste

    Blanch the almonds, grind them and pound them together with the powdered sugar into a fine dough. Add one egg white a little at a time along the way.

  2. 2

    Warm the dough

    Set the almond dough over low heat in an enameled pot and stir in 2 egg whites until the dough is lukewarm.

  3. 3

    Shape

    Pipe the dough through a piping bag into rings, each ring ½ cm larger than the previous one, or into 20 cm long bars. Place them on parchment paper on a baking sheet.

  4. 4

    Bake

    Bake at low heat, about 175 °C (345 °F), until the cakes are pale golden.

  5. 5

    Assemble

    Assemble the rings into a wreath while they are warm. Bars are stacked up in a log-pile arrangement.

  6. 6

    Glaze and decorate

    Stir 75 g powdered sugar, ½ egg white and ½ tsp vinegar together for 20 minutes. Pipe the glaze on through a paper cone and decorate with confections.

Changes from the original

Bitter almonds can be replaced with a few drops of bitter almond essence where bitter almonds are not available. The baking is given with a modern oven temperature (about 175 °C (345 °F)), and parchment paper is used instead of greased paper.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 523) → 1949 (korrekturlest, s. 604)~40% av teksten endretfjernetlagt til
1/2 y 2 kg. søte mandler 20 gr. bitre mandler 1/2 y 2 kg. flormelis 3 eggehviter. Mandlerne skoldes, Mandlene skåldes, males og støtes med sukkeret til en fin deig; tilsættes tilsettes herunder litt efter litt en eggehvite. Mandeldeigen sættes settes over ilden varmen i emaljert gryte og røres over svak varme med 2 eggehviter, eggehviter til deigen er lunken. Trykkes gjennem sprut i ringer, den ene 1/2 cm y 2 cm. større end enn den anden, annen, eller i 20 cm. lange stænger; lægges paa stenger; legges på smurt papir, lagt paa på smurt plate, stekes lyse gulbrune ved svak varme. Ringene sættes sammen, settes sammen mens de er varme. Stænger lægges Stenger legges op som bordstabler. bordstabeler. Pyntes med konfekt. Sukkerglassur Sukkerglaasur sprøites paa på gjennem papirkræmmerhus. papirkremmerhus. Til denne tages tas 75 gr. flormelis, 1/2 y 2 eggehvite, 1/2 teske y 2 teskje eddik. Dette røres sammen i 20 minutter.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is the kransekake dough made of?
1/2 kg sweet almonds, 20 g bitter almonds, 1/2 kg confectioners' sugar and 3 egg whites. The almonds are blanched, ground and pounded with the sugar into a fine dough.
Why should the dough be warmed before piping?
The dough is stirred over low heat in an enameled pot with 2 egg whites until it is lukewarm. This makes it easier to press through the piping bag and it holds its shape better.
How is the cake shaped and assembled?
The dough is piped into rings, each ½ cm larger than the previous one, or into 20 cm long bars. Bake pale golden at low heat on greased paper, and assemble the rings while they are warm. Bars are stacked up in a log-pile arrangement.
What is used for the glaze?
75 g confectioners' sugar, 1/2 egg white and 1/2 teaspoon vinegar, piped on through a paper cone. The cake is otherwise decorated with confections.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!