Time: 1 hour 30 min.
Complexity: average
Servings: 15 - 20

Kransekage is a spectacular Scandinavian dessert whose name can be translated as "wreath cake." The cake consists of numerous rings of varying sizes, baked from almond flour in special molds, decorated with royal icing, and stacked to form a tower, reminiscent of a children's pyramid. Kransekage is made in Denmark and Norway for major holidays, such as weddings, christenings, New Year's, and Christmas. If you're making it for the winter holidays, decorate the rings with green icing and dust them with powdered sugar to make the dessert resemble a snow-covered Christmas tree.

Ingredients:

• 450 g almond flour
• 700 g of powdered sugar + extra for working with the dough
• Whites of 3 large eggs
• 1 tsp vanilla extract
• Finely ground semolina for sprinkling the molds
• 3 tbsp. dry egg white
• Food coloring, optional
• Special equipment: 6 forms for kransekeig

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

almond flour, powdered sugar, egg powder

We recommend

Preparation:

Step 1
• Position a rack in the lower third of the oven and preheat the oven to 300°F (150°C). Spray the kransekeig molds with cooking spray and sprinkle with semolina, shaking off any excess.
Step 2
• In the bowl of a food processor, combine the almond flour and 450g of powdered sugar. Pulse about 10 times to evenly distribute the mixture. Add the egg whites and vanilla extract. Process for 20 seconds, or until the dough forms a ball; it will be slightly sticky. Remove the dough from the food processor and shape it into a disk. Cover tightly with plastic wrap and let it sit at room temperature for 20 minutes.
Step 3
• Working with a quarter of the dough at a time, roll it into a rope long enough to fit into each mold. The thickness should be uniform and no more than 1 cm. Cover the remaining dough with plastic wrap. Repeat this process until all the molds are filled. Place the molds on 2 baking sheets.
Step 4
• Bake until golden brown, about 20 minutes, rotating the pan halfway through. Remove from the oven and let cool in the pans for 10 minutes. Carefully remove each ring from the pans onto a wire rack and cool for 10 minutes.
Step 5
• To make royal icingIn the bowl of a stand mixer fitted with the whisk attachment, combine the remaining powdered sugar, egg white powder, and 4 tablespoons of water. Beat until stiff peaks form. If desired, fold a few drops of food coloring into the icing with a rubber spatula. Transfer the royal icing to a pastry bag fitted with a small round tip. Pipe icing onto each ring and stack them in a pyramid shape, from largest to smallest. Dust with powdered sugar and serve immediately.

Votes: 1