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Kransekake (Norwegian Almond Ring Cake)
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Prep Time:
30 minutes
30 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
60 minutes
60 minutes
Norwegian almond cake masterpiece for festive occasions - stack 18 cookie rings for a show-stopping Kransekake.
Ingredients:
- 4.3333334922791 cups sifted confectioners' sugar
- 2.5 cups finely ground blanched almonds
- 2.5 cups finely ground unblanched almonds
- 1 teaspoon baking powder
- 3 egg whites
- 1 egg white
- 2 cups sifted confectioners' sugar
- 1 teaspoon lemon juice
Instructions:
- Preheat the oven to 400 degrees F (200 degrees C) and prepare 2 baking sheets by lining them with parchment paper.
- In a large bowl, blend confectioners' sugar, ground almonds, and baking powder. Add egg whites one by one to create a sturdy dough. Knead the dough for 2 minutes until it is cohesive and not crumbly.
- Roll the dough into 18 ropes the thickness of your index finger, gradually increasing their length from one to the next. Form each rope into a ring shape and place them on the baking sheets.
- Bake in the hot oven until golden brown, around 10 minutes. Keep an eye on smaller cookie rings, as they might be done before the larger ones. Allow cookies to cool completely on baking sheets.
- For the icing, whisk egg white in a glass, metal, or ceramic bowl until foamy. Gradually whisk in confectioners' sugar, then stir in lemon juice and vanilla extract until thickened. Transfer the icing to a piping bag with a small tip.
- Pipe a thin ring of icing onto the base of the largest ring to secure it to a serving plate. Decoratively pipe icing in a zig-zag pattern over the ring. Layer the remaining cake rings on top, from largest to smallest, piping icing in a zig-zag pattern between each ring. Let the icing set before serving.