It’s season for festivities – weddings and confirmations! And this cake (which I have no idea of the English name for) is a must on the table. Normally I bake this cake up front and put it in the freezer to take out and decorate day before use. As well as it tastes very good it also make a nice center piece on the cake table. This cake shall be crispy on the outside and chewy and soft in the middle. If it get’s dry, just put it in the freezer again, and it will be as new again. To make this, I have special tins to form the circles and this recipe goes


500 gr almonds
500 gr icing sugar
2 tbsp. plain flour
1 1/4 dl egg whites


1 egg white
Icing sugar to make a icing

Ground the almonds to fine “almond flour” (using food processor does not work since it becomes too roughly).

Put grounded almonds, icing sugar and flour into a plastic bag (like the once used for loafs/bread) and mix well.

Pour mixture into a bowl and add egg whites. Mix well to an even dough. I use the flat whisk and do this in my kitchen machine.

Put the dough into a thick bottomed pan and “kneed” until warm. Put the dough back in the plastic bag and let rest while you butter and flour the tins.

I use normal butter (unsalted if possible) to brush (not melted butter) and then add plain flour on top and circle around, and at the end “knock off” all unnecessary flour.

Take little by little of the dough and roll out finger thick rolls. Roll out to all tins to check that you have dough enough for all tins, or that you have too much left. Roll out again if needed. Use as little flour as possible for this since the cake will get dry.


Tins for kransekake

Place the tins in the middle of the preheated oven to 200 °C  for about 12 min.

Cool down the cakes before removing from tin. Place the cakes in a deep pan with a moist towel between pan and lid. To get space for all of them I build 3 tiers and put them inside each other.