Kransekake is a Norwegian wedding or Christmas Cake. It is more cookie-like than cake-like, and is often presented as a centerpiece with a bottle of wine in the center of the rings.
I’ve been completely smitten with the towering kransekake ever since I laid eyes on it years ago. Some people know it as Norwegian Wedding Cake, or Wreath Cake. It’s made in Scandinavian countries for weddings, Christmas, and other important celebrations.
Take a look inside my first book on page 128 and my fandom is evident. I included a recipe for ‘Viking Wedding Cake’ – a tall kransekake with zig-zag piping and two fair weather Viking flags on top. I’m not sure what I love more, the concentric circles, the cookie-like texture of the ‘cake’, or the fact that the hollow interior can hold a bottle of your favorite bubbly. One thing is for sure, it’s a great party centerpiece and a good conversation-starter, too.
The kransekake molds can be purchased online here, along with the Norway flag toothpicks. The forms are not a necessity, though. You can mark the rings on parchment paper, beginning with a 10-inch ring, and decreasing the size by 1/4 inch, until you reach a 2 inch ring. Then, just pipe the batter onto the drawn rings and bake.
Making the batter is so easy – just mix up the ingredients and pipe. Waiting for the many rings to bake can be a bit time consuming, but it seems to go more quickly with holiday music playing in the background while addressing Christmas cards (smile).
A flurry of powdered sugar.
Usually the icing is piped on in zig-zag fashion (like in the Sprinkle Bakes book), but this time I went for a snowier effect. So I spooned it onto the rings and stacked them. I sprinkled over a few dragees while the icing was still sticky, and then dusted the entire cake with powdered sugar.
Cellophane-wrapped candies and Christmas crackers are usually attached to the kransekake with hard caramel. But quick drying almond bark works just fine!
I’m including one mini kransekake on each of my giveaway Christmas cookie trays this year. (Which is like getting 6 cookies in one!) Serving this cake is as much fun as assembling it. It’s a matter of separating the rings one by one. And then breaking them into smaller pieces.
I love when this takes place at holiday gatherings. Because you are literally breaking bread and sharing it with your loved ones. It creates a spirit of unity. It’s not bad with coffee, either.
- 1 lb. almond flour
- 1 lb. powdered sugar
- 3 egg whites
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 tablespoon lemon juice
- Mix all the cookie dough ingredients together in a large bowl; the mixture will be thick. Transfer batter to a large piping bag fitted with 1 1/2 inch opening. Grease the kransekake ring forms with baking spray and pipe the mixture into the rings. Place on baking sheets.
- If you don’t have the kransekake forms, you may draw the rings on parchment paper and pipe the batter onto the rings. For a large kransekake, mark off 18 rings starting at a diameter of 10 inches and making each subsequent ring 1/4 inch less in diameter, down to 2 inches. If making the mini kransekake, only mark off the first 6 rings: 2 inch, 2 1/4 inch, 2 1/2 inch, 2 3/4 inch, 3 inch, and 3 1/4 inch.
- Preheat oven to 300 F. Bake for 30 to 35 minutes or until golden. Remove rings from pans while still warm. Let them cool on wire racks before frosting.
- For the icing, mix the powdered sugar and lemon juice together, adding drops of milk a little at a time until a thick glaze is formed. Spoon or pipe the icing onto the rings and stack them Sprinkle with dragees or sugar pearls and dust with additional powdered sugar, if desired.