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Danish Kransekage Recipe

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

I purchased kransekake forms to prepare this cake and I adapted my recipe for kransekake from the recipe included with the forms.  This was after a grand failure on my first attempt at kransekake with a recipe from a Danish government website!  (See photo at end of post)

Preparation: 30 minutes | Cook: 10 minutes | Assemby: 20 minutes | Serves: 8



  • 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 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 degrees F.   Liberally, spray kransekage forms with cooking oil and dust well with flour.  When dough has cooled roll it out into rope sections about finger thickness, on a lightly floured surface .  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 and hour.  Before removing cake from the forms, gently inspect the rings and if any are touching, 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.

Our Recommendations

Norpro Kransekake Forms Bergin Nut Company Almonds

My first attempt …

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