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Danish Kransekage Recipe

Kransekage is assembled of rings in graduating size and placed one atop the other to form a cone-shaped marzipan confection. This traditional Scandinavian “wedding cake” is actually more chewy cookie than cake and is oftentimes decorated with little flags or the rings placed over a bottle of wine.

Inspired by Anna’s Book

Prep Time:  20 minutes     Cook Time: 10 minutes     Assembly:  20 minutes      Serves:  15-20



  • 1.5 pounds of whole almonds
  • 6 egg whites
  • 1.5 pounds of powdered sugar, sifted
  • flour for dusting


  • 1 cup powdered sugar, sifted
  • 1 egg white
  • 1 teaspoon almond extract


  1. In a large food processor, grind almonds to a fine meal.  Add 2 egg whites and combine to form a stiff dough.  Place mixture in the large bowl of a stand mixer fitted with a dough hook.  Sift in powdered sugar and add the 4 remaining egg whites.  Mix and scrap sides as needed until dough is well combined.
  2. Bring water to boil in bottom of double boiler.  Transfer dough to top of double boiler and stir dough until very warm to touch.  Remove from heat and allow dough to cool.
  3. Preheat oven to 400 F.   Liberally spray kransekage forms with cooking oil and dust well with flour.  When dough has cooled, place on a lightly floured surface, roll dough out into rope sections about finger thickness.  Fill each ring section of the forms with the dough ropes.  Pinch the dough sections a bit to keep together and pinch the tops a bit so dough is not flat in form.  Place forms on baking sheets (you will need 2-3 depending on size of baking sheets) and bake for 10 minutes.  Remove forms from oven when dough is golden brown.  Allow cake rings to cool in forms for about an hour.  Before removing cake from the forms, gently inspect the rings and if the rings are touching in the forms, gently run a butter knife around the rings to separate.  Using same butter knife gently run it under the edge of each ring.  The rings should easily come out.   Allow kransekage to cool completely before assembling.
  4. Prepare icing by mixing all ingredients together.  If icing is not stiff enough add a bit more powdered sugar.  If hiding a bottle of wine in your kransekage, place that bottle of wine in the center of a large plate.  With a pastry bag fitted with a small tip, drizzle a bit frosting on plate around bottle.  Starting with the largest ring, place it over the wine bottle and on top of the icing drizzled on the plate.   Pipe frosting over the ring.  Repeat with remaining rings (largest to smallest.)  The icing helps secure each ring.
  5. Decorate with tiny flags (I made my little Danish flags), little gifts, or cake decorations.

Recipe Source: Norpro Nonstick Kransekake Forms  (recipe included with forms)

Norpro Kransekake (Kransekage) Forms Bergin Nut Company Almonds


Uh oh!  My first attempt …

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  1. I have the rings for the kransekage. Unfortunately, I haven’t had occasion to use them. The Norwegian recipe above is for almond cookies as it contains flour. I checked my Danish cookbook (I am Danish) and it calls for blanched almonds – same amount – no flour and just says sugar. Using unblanched almonds would make the dough dark and that is not the way a kransekage should look. Check Olsen’s Danish Village Bakery Solvang’s website and you will how a Danish kransekage looks.

    Comment by Merete McDonald on December 2, 2013 at 11:28 pm

  2. Thanks Merete. I have included the link (below) to Olsen’s Danish Village Bakery Solvang in California and the kransekage is absolutely beautiful.

    Comment by Annie on December 3, 2013 at 2:55 pm

  3. […] Recipe Source:  I used the ingredient quantities from the recipe on the Kransekake Forms purchased from Amazon (1 lb. almonds, 4 egg whites,  1 lb. powdered sugar) and the instructions from […]

    Pingback by No. 15 Kransekake | Year of Cakes on January 23, 2015 at 7:05 am

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