Norwegian Kransekake Almond Wreath Cake

A traditional Norwegian almond wreath cake made with blanched almonds, sugar, and egg whites. Perfect for weddings, Christmas, or any celebration. Chewy, sweet, and beautifully stacked, it’s as much a centerpiece as a dessert.

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Prep Time 30

Cook Time 12

Total Time 42

Servings: 8 people

Course: Dessert

Cuisine: Norwegian

Calories: 250

Ingredients Method Notes

Ingredients

2 cups blanched almonds
2 cups powdered sugar
2 large egg whites
1 tsp almond extract optional
Royal icing for decoration optional

Method

Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
Grind the almonds finely using a food processor until powdery.
Mix the almonds and powdered sugar in a bowl.
Whisk the egg whites lightly in a separate bowl. Slowly fold them into the almond-sugar mixture to form a pliable dough.
Shape the dough into ropes and then form rings of decreasing size (8–12 rings is traditional). Place them on the prepared baking sheet.
Bake the rings for 10–12 minutes. They should be lightly golden and slightly soft to touch.
Cool the rings completely before stacking.
Assemble the cake by stacking the largest ring on the bottom and gradually placing smaller rings on top. Use royal icing to stick layers together if needed.
Decorate with drizzled icing, chocolate, or festive touches as desired.

Notes

For best results, use blanched almonds to get a smooth texture.
If the dough is too dry, add a tiny bit of water or an extra egg white.
The cake can be stored in an airtight container for up to a week; the flavor improves with time.
Mini versions make great gifts or party favors.
Be gentle while stacking; the rings are delicate and can break if handled roughly.