many years ago i spotted an image of this gorgeous, towering cake in a food magazine. there was no recipe, but a description.
“Kransekake, a.k.a. wreath cake, is to Scandinavia what candy canes are to America: an edible symbol of Christmas. Only these iced cakes- made with just almond flour, sugar, and eggs- taste far better. Start with the bottom ring and eat upward. It lasts a week, and the cake gets chewier and more candy bar-like as you go.”
-Bon Appetit (Dec, 2013)
i originally posted this recipe on my site five years ago and have been wanting to update the recipe and photos… so here was the fire under my feet to make that happen. plus it’s just fun to make. (and even more fun to eat.)
somehow that baking show technical challenge made this cake look entirely more difficult than it is. trust me… i feel pretty confident that i just may have been on the receiving end of a coveted paul hollywood handshake. i know that’s saying a lot. (ps. the egg whites require no intense whipping as several contestants attempted in error… just give them a stir and add them to the other ingredients.)
it’s more like playing with play-doh than baking a cake. and this danish/norwegian beauty is naturally gluten-free!
festive. lovely. delicious.
for Cake Rounds:
- 2 2/3 cups 250 grams almond flour
- 1 1/2 cups 140 grams powdered sugar
- 2 large egg whites
- 1 cup powdered sugar
- 1 tablespoon meringue powder
- 2 tablespoons warm water
- Combine all cake round ingredients in a small bowl; mix well. Mixture will seem dry; but keep working to combine to form a dough. Cover and chill for 30 minutes to 1 hour.
- Preheat oven to 400°. Working with a portion of the dough at a time, roll to a 1/2-inch thick snake-like rope. If dough is sticky, roll out on parchment sprinkled with a little powdered sugar. Cut ropes into 4", 5", 6", 7", 8", 9", 10", 11", 12", and 13" pieces. Join ends of each rope to form circles. Place on a parchment-lined baking sheet, placing small rings inside of larger but not touching and making sure they are fully round.
- Bake at 400° for 10-12 minutes or until just golden. Allow to cool.
- Meanwhile, combine icing ingredients in a medium bowl; whip well with a wire whisk. Transfer icing to a piping bag with tip or to a sandwich bag with a snipped corner.
- Starting with the largest ring, make a zig-zag line of icing around the top of the ring. (i sprinkled edible glitter on icing for extra sparkle). Top with next largest ring and repeat all the way to the top. (if you are confused by the size of the rounds, practice making your stack before icing them together.)
*kransekake forms may make things a little easier, if you’re so inclined. i think the “play-doh” method of rolling is a little more fun!
*this recipe, post, and images have been updated from a previous posting in 2013.