Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Kransekake October 17, 2015

Filed under: Egg Whites,Ground Almonds,Icing Sugar — dogsmum @ 12:54 pm
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I bought the tins to make this last year when I saw them on sale, but have only just got around to making it.

What I’ve found out about the Kransekake…..Originates from Denmark, Norway. Kransekake take the form of a series of concentric rings of cake, layered on top of each other in order to form a steep-sloped cone shape—often 18 or more layers—stuck together with white icing. The ideal kransekake is hard to the touch, yet soft and chewy. The original variant used at weddings is called overflødighedshorn (horn of plenty) and is shaped like a cornucopia and filled with chocolates, cookies, and other small treats. Sometimes a bottle of wine is placed in the center, and the cake is decorated with ornaments such as crackers or flags. Basically used as a celebration cake.

I made this for my Daughter in Law as she ran her first half marathon, so decorated it with small chocolate stars.




600g ground almonds

600g icing sugar (sieved)

4 lrg egg whites




Put the ground almonds and icing sugar into a large bowl, preferably using a stand mixer, and mix together. Keep the mixer going as you slowly add the egg whites, until you have a nice dough consistency. This makes a very stiff dough.

Place the mixture into a large saucepan, using a gentle heat warm the dough through. Stir continually. Wrap the dough in clingfilm and leave in the fridge until the next day.

Preheat the oven to 200C/gas 6.

Oil each ring of the Kransekake pans.

Fill a piping bag with dough and fill all circles of each pan, butt the edges together using a small amount of water.

Bake for 10 minutes.

Allow to completely cool before trying to remove from the pans, or they will break.


To build the Kransekake


Make up some icing and put some on the base of the largest ring, place this on your plate. Use the icing to ‘glue’ each ring on top the next, making sure you use the next largest ring each time. Continue to stack the rings in this way. The icing will help hold the rings in place, but to ensure they don’t slide before the icing is set use toothpicks to secure the layers. (Making sure the toothpicks are removed before eating).

To decorate, drizzle icing all over and add chocolate shapes, sparkles, edible lustre.Whatever takes your fancy really.

To serve, break into 5cm pieces.


What do you think, would you make this?

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