Kransekage Scandinavian Almond Ring Cake – Traditional New Year Tower Cake

CountryDenmark & Norway

CategoryBaked Goods & Pastries

OccasionNew Year

DifficultyIntermediate

Home › Baked Goods & Pastries › New Year

Kransekage (Scandinavian Almond Ring Cake)

Kransekage is a traditional Scandinavian celebration cake made entirely from almonds, sugar, and egg whites. Famous for its stacked ring shape, it’s a centerpiece dessert served on New Year’s Eve and weddings in Denmark and Norway. Naturally gluten-free, crisp on the outside, and soft inside, it’s as impressive as it is symbolic.

Kransekage towers are traditionally stacked from largest ring to smallest for New Year celebrations.

⏱️ ~90 minutes 🌰 Almond-Based 🚫 Gluten-Free 🎉 New Year Classic

Recipe Card

A traditional Kransekage with crisp edges, chewy centers, and a stable structure for stacking.

Quick Facts

• Prep Time30 min
• Rest Time30 min
• Bake Time12–15 min per batch
• Total Time~90 min
• Servings12–18 rings

Structure tip: Let the dough rest before shaping—this improves texture and prevents cracking.

Ingredients

Almond Dough

• 500g (5 cups) almond flour or finely ground blanched almonds
• 500g (2 1/2 cups) powdered sugar
• 3 large egg whites
• 1 tsp almond extract (optional but traditional)

Classic Icing

• 1 cup powdered sugar
• 1–2 tbsp egg white or lemon juice

Jump to Instructions Pro Technique

Professional Technique (Why Kransekage Cracks & How to Prevent It)

Issue	Cause	Professional Fix
Cracked rings	Dough too dry	Add a few drops of egg white and rest dough 30 minutes
Flat rings	Too much egg white	Use exact measurements and chill dough briefly
Hard texture	Overbaking	Bake until edges are golden, centers still pale
Unstable tower	Uneven ring sizes	Weigh dough portions or use ring molds

Why This Recipe Works

• High almond ratio ensures classic chewy texture.
• Powdered sugar dissolves evenly without graininess.
• Resting the dough hydrates almonds and prevents cracking.
• Short bake time keeps centers soft.

Shaping evenly sized rings is key for a stable and elegant Kransekage tower.

Step-by-Step Instructions

1

Prepare the dough

Mix almond flour and powdered sugar. Add egg whites gradually until a thick, pliable dough forms.

Correct texture: Dough should feel like soft marzipan, not sticky.

2

Rest the dough

Wrap dough and let rest at room temperature for 30 minutes.

3

Shape the rings

Roll dough into ropes and shape into rings of decreasing size.

Precision tip: Weigh each ring for a symmetrical tower.

4

Bake

Bake at 400°F (200°C) for 12–15 minutes until lightly golden.

5

Cool & assemble

Cool completely, then stack from largest to smallest. Drizzle with icing.

New Year Variations

Variation	Modification	Result
Chocolate Drizzle	Add melted dark chocolate	Richer, modern look
Orange Zest	Add zest to dough	Bright, festive aroma
Mini Rings	Bake smaller rings	Perfect for individual servings

Troubleshooting

Problem	Reason	Solution
Rings spread	Dough too warm	Chill dough 10 minutes before baking
Rings too hard	Overbaked	Reduce bake time by 2 minutes

Nutrition Facts (Estimated)

Nutrient	Per ring
Calories	~190
Protein	~5g
Fat	~14g
Carbs	~12g

Storage & Make-Ahead

Room temperature: Store airtight up to 5 days.

Freezer: Rings freeze well up to 2 months.

Assembly tip: Stack and decorate on serving day for best presentation.

FAQ

Is Kransekage gluten-free?

Yes. It’s made entirely from almonds, sugar, and egg whites.

Can I make it without molds?

Yes. Hand-roll rings carefully, or bake as individual cookies.

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