Kransekake, meaning 'wreath cake' in Norwegian, is a stunning and symbolic confection traditionally served at weddings, Christmas, and special occasions in Norway. Its distinctive stacked ring shape represents unity and eternity, making it a centerpiece dessert that captivates both the eyes and palate. Crafted primarily from almonds, powdered sugar, and egg whites, this cake offers a chewy yet tender texture with a deep nutty flavor. The preparation involves grinding toasted almonds to a fine consistency and combining them with powdered sugar and whisked egg whites to form a pliable dough. Once rested, the dough is shaped into smooth, uniform rings that are baked to a delicate golden brown. The aroma that fills the kitchen during baking is warmly inviting, evoking cozy family gatherings. Kransekake pairs beautifully with coffee, tea, or dessert wines, adding elegance to celebratory toasts. The cake can be decorated with icing, flags, or seasonal adornments, enhancing its festive appearance. This recipe preserves the traditional methods and ingredients, ensuring an authentic taste steeped in heritage.
Instructions
Begin by grinding the almonds finely in an almond grinder or food processor until they reach a meal-like consistency. This step is key to achieving the cake's signature texture and flavor. In a large mixing bowl, thoroughly combine the ground almonds with the powdered sugar. Add three of the egg whites and use your hands to knead the mixture gently until it comes together into a smooth, cohesive dough ball. Wrap the dough tightly in cling film and refrigerate it for at least an hour, or ideally overnight, allowing the flavors to meld and the dough to firm up. Before shaping, grease the kransekake molds generously to prevent sticking, then dust them with semolina, flour, or breadcrumbs for added release. Preheat your oven to 210°C (410°F) with both top and bottom heat. Divide the chilled dough into six equal portions. Gradually add the remaining egg white to the dough, kneading until it becomes pliable enough to roll into long sausages approximately the thickness of your index finger. This consistent size ensures even baking. Carefully fill the prepared forms with these dough sausages, joining the ends firmly to create perfect rings. Arrange the filled molds on a baking sheet to maintain stability. Bake the rings in the center of the preheated oven for 10 to 12 minutes, or until the tops turn a beautiful golden brown, signifying they are perfectly baked through. Tip: Allow the rings to cool slightly before unmolding to retain their shape, and consider decorating with royal icing or fresh berries for a festive touch.
