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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)

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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 523)~82% of the text changedremovedadded
500 g 1/2 kg. søte mandler (skåldet). 20 g gr. bitre mandler (eller noen dråper bittermandelessens). 500 g melis (flormelis). 1/2 kg. flormelis 3 stk eggehviter (1 til deigen, 2 til oppvarmingen). 75 g melis (til glassur). 0,5 stk eggehvite (til glassur). 0,5 ts eddik (til glassur). Skåld mandlene, mal dem eggehviter. Mandlerne skoldes, males og støt dem sammen støtes med melisen sukkeret til en fin deig. Tilsett én eggehvite deig; tilsættes herunder litt etter efter litt underveis.. Sett mandeldeigen en eggehvite. Mandeldeigen sættes over svak varme ilden i en emaljert gryte og rør inn røres over svak varme med 2 eggehviter eggehviter, til deigen er lunken.. Sprøyt deigen gjennom sprøytepose lunken. Trykkes gjennem sprut i ringer der hver ring er ½ ringer, den ene 1/2 cm større enn end den forrige, anden, eller i 20 cm cm. lange stenger. Legg dem på bakepapir på plate.. Stek stænger; lægges paa smurt papir, lagt paa smurt plate, stekes lyse gulbrune ved svak varme, ca. 175 °C, til kakene er lyst gulbrune.. Sett ringene sammen til krans varme. Ringene sættes sammen, mens de er varme. Stenger legges opp Stænger lægges op som bordstabler.. Rør bordstabler. Pyntes med konfekt. Sukkerglassur sprøites paa gjennem papirkræmmerhus. Til denne tages 75 g melis, ½ eggehvite og ½ ts eddik gr. flormelis, 1/2 eggehvite, 1/2 teske eddik. Dette røres sammen i 20 minutter. Sprøyt glassuren på gjennom papirkremmerhus og pynt med konfekt.

Note on Modernised

Bitre mandler kan erstattes med noen dråper bittermandelessens der bitre mandler ikke er tilgjengelige. Bakingen er angitt med moderne ovnstemperatur (ca. 175 °C), og bakepapir er brukt i stedet for smurt papir.

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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.

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