There’s something enchanting about the swirls of golden-baked dough forming the iconic Kransekage—an exquisite Marzipan Wreath Cake that beckons sweet lovers with its delicate flavors and crunchy texture. This elegant treat, often gracing festive celebrations in Scandinavia, becomes an instant centerpiece on any table it adorns. As I pulled out my baking essentials, the intoxicating scent of almond flour filled the air, reminding me that the best recipes are often those that come with a little bit of love and a pinch of nostalgia.
One chilly evening, as I sifted through my pantry in search of inspiration, I stumbled upon a forgotten bag of almond flour and a bottle of almond extract—my heart raced at the possibilities! What I thought would be an ordinary night turned into a delightful adventure creating this beautiful, show-stopping cake. I promise you, Kransekage is not just for special occasions; it’s an easy way to make any day feel extraordinary! Join me in whipping up this masterpiece that’s bound to impress guests and satisfy your homemade cravings!
Why is Kransekage so irresistible?
Decadent flavors shine through: The almond flour paired with almond extract creates a deeply rich taste that’ll transport you straight to Scandinavia!
Effortless assembly: With simple ingredients and straightforward steps, you’ll be amazed how easy it is to craft this showstopper at home.
Stunning presentation: This beautiful wreath not only tastes divine but also makes for an eye-catching centerpiece at any gathering.
Festive vibes: Kransekage is perfect for holidays and celebrations, making each occasion feel special and memorable.
Crowd pleaser: Friends and family will rave about this unique treat that’s unlike anything from the store!
Makes lasting memories: Baking together can turn into a cherished tradition, filling your home with warmth and love.
This Kransekage recipe is more than just a dessert; it’s an invitation to create delightful moments. Enjoy!
Kransekage Ingredients
For the Cake
• 320 grams almond flour – This is the star ingredient, giving your Kransekage that signature almond flavor.
• 1 tsp almond extract – Enhances the overall taste, but feel free to omit if using marzipan.
• 280 grams powdered sugar – Adds sweetness and a fine texture to the dough.
• 6-8 tbsp egg whites (from about 3 eggs) – Essential for binding, creating a lovely chewy texture.
For the Icing
• Powdered sugar – Needed for the icing that makes your Kransekage sparkle!
• Water or pasteurized egg white – Use to achieve the perfect icing consistency; both work well.
For Assembly
• Melted chocolate – This delicious addition helps hold your Kransekage layers together beautifully.
How to Make Kransekage
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Mix together almond flour and powdered sugar in a medium-sized mixing bowl. If you’re using store-bought marzipan, grate it into the bowl and add 100g of powdered sugar for added sweetness.
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Add in the egg whites and almond extract to the almond mixture. Work the ingredients together until you achieve a dough that resembles a sugar cookie dough. Introduce the egg whites one tablespoon at a time to ensure perfect consistency.
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Cover the dough with plastic wrap and let it rest overnight in the fridge. This resting time is crucial for the flavors to develop beautifully.
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Roll the chilled dough into logs that are about 1cm to 1.5cm in diameter. Flatten one edge gently to create a lovely pointed top for each ring.
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Prepare two sheets of parchment paper for baking. Use a stencil or cut the dough into lengths of 36cm, 33cm, 30cm, 27cm, 24cm, 21cm, 18cm, 15cm, 12cm, and 9cm to create your beautiful rings.
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Pinch the sides of the rings to ensure they have an even height, giving your Kransekage a polished finish.
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Preheat your oven to 390°F (200°C) while you prepare to bake. This ensures a perfectly risen cake with that delightful golden color.
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Place the rings on the baking sheets and let them dry out at room temperature for about 20 minutes. This step helps prevent the dough from spreading during baking.
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Run water along the inside edge of the rings to prevent wrinkling as they bake. Your careful preparation is key to achieving that classic Kransekage look!
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Bake for about 10 minutes, until the rings are lightly golden. Allow them to cool completely on a wire rack.
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Combine the powdered sugar and water (or pasteurized egg white) to create a thick icing consistency. Use a piping bag to ice the rings in a lovely zigzag pattern, letting the icing set before assembly.
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Melt the chocolate and brush it along the bottom of the rings to help them stay stacked beautifully in size order—treats need a little love, after all!
Optional: Dust with additional powdered sugar for extra sweetness and presentation.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Kransekage
Room Temperature: You can keep Kransekage at room temperature for up to 3 days, stored in an airtight container to maintain its lovely texture and flavor.
Fridge: For longer freshness, place the Kransekage in the refrigerator where it can last up to a week. Make sure to wrap it tightly to prevent drying out.
Freezer: Kransekage freezes beautifully! Wrap individual rings in plastic wrap and store them in an airtight container for up to 3 months. Thaw at room temperature when ready to enjoy.
Reheating: If you prefer warm Kransekage, lightly warm it in an oven set to low heat (around 300°F) for about 5-7 minutes, ensuring it doesn’t dry out.
Make Ahead Options
Making Kransekage ahead of time is a wonderful way to save time for busy cooks! You can prepare the dough up to 24 hours in advance by mixing the almond flour, powdered sugar, egg whites, and almond extract, then refrigerate it overnight (this allows flavors to develop beautifully). Additionally, you can roll the dough into logs and shape the rings up to 3 days ahead; just make sure to store them in an airtight container to keep them fresh. When you’re ready to serve, simply bake the rings and ice them just before assembly. This approach ensures your Kransekage is just as delicious and stunning, without last-minute stress!
Expert Tips for Kransekage
Chilling Time Matters: Allow the dough to rest overnight in the fridge. This not only enhances the flavors but also makes the dough easier to work with.
Consistent Sizing: When rolling logs, aim for uniform diameter (1-1.5cm). This ensures even baking and a perfect presentation for your Kransekage.
Preventing Spreading: Let the rings dry at room temperature for about 20 minutes before baking. This crucial step helps maintain shape and prevents unwanted spreading.
Icing Consistency: Aim for a thick icing when mixing powdered sugar with water or egg white. Proper consistency will help the icing stick and look lovely on your Kransekage.
Layer with Care: Use melted chocolate to secure the rings while stacking. This not only enhances flavor but also helps maintain the integrity of your beautiful cake.
With these expert tips, your Kransekage will shine as a stunning centerpiece that’s sure to delight friends and family!
Kransekage Variations
Feel free to bring your own flavor and flair to this delightful cake!
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Nut-Free: Use sunflower seed flour in place of almond flour for a nut-free alternative that still delivers great taste.
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Citrus Infusion: Add 1 tsp of grated orange or lemon zest for a refreshing twist that brightens the whole cake.
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Spice It Up: Incorporate a pinch of ground cinnamon or nutmeg into the dough for a cozy, warm flavor that dances on your palate.
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Chocolate Drizzle: After icing, drizzle melted dark chocolate on top for an indulgent touch that chocolate lovers will adore.
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Colorful Icing: Use food coloring to tint your icing, turning your Kransekage into a festive treat perfect for any celebration.
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Fruit Toppings: Top with candied fruits or nuts for a crunchy layer that offers texture and visual appeal.
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Almond Joy: Mix in some chopped bittersweet chocolate and shredded coconut for a decadent variation that evokes classic dessert flavors.
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Boozy Boost: A splash of amaretto or Grand Marnier mixed into the icing or dough adds an exciting depth to this traditional treat.
What to Serve with Kransekage?
Elevate your Kransekage experience by pairing it with delightful accompaniments that complement its intricate flavors.
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Fresh Berries: The tartness of berries balances the sweetness of Kransekage, adding a burst of refreshing flavor to each bite.
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Light Whipped Cream: A dollop of airy whipped cream enhances the cake’s nutty notes while providing a creamy contrast to its crunchy texture.
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Chai Tea: The warm spices in chai tea create a cozy vibe, beautifully pairing with the almond essence of Kransekage for a soothing treat.
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Champagne: Bubbles and sweetness unite! The effervescence of champagne elevates the cake’s celebratory charm, making any meal feel like a special occasion.
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Chocolate Ganache: Adding a drizzle of rich chocolate ganache amplifies the decadence, enhancing that lovely almond flavor and giving a luxurious touch.
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Citrus Sorbet: A scoop of refreshing citrus sorbet offers a cool contrast, cutting through the rich flavors for a delightful and palate-cleansing experience.
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Spiced Coffee: A mug of spiced coffee warms the soul and mirrors the cake’s flavor profile, perfect for an afternoon treat with friends.
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Cheese Platter: Introduce a selection of creamy cheeses to provide savory notes that complement the sweet layers of your Kransekage.
Indulging in these pairings not only enhances the Kransekage but creates an inviting spread that everyone will love!
Kransekage Recipe FAQs
What type of almond flour is best for Kransekage?
I recommend using finely ground almond flour for Kransekage, as it ensures a smooth texture and allows the delicate flavors to shine. Avoid using coarsely ground almond flour, as it can create a gritty consistency that affects the bake.
How should I store leftover Kransekage?
You can store Kransekage at room temperature for up to 3 days in an airtight container to maintain its lovely texture. For a longer shelf life, refrigerate it where it will stay fresh for up to a week. Just be sure to wrap it tightly to prevent it from drying out!
Can I freeze Kransekage?
Absolutely! Kransekage freezes beautifully. Here’s how: Wrap each ring individually in plastic wrap, then place them in an airtight container or freezer bag. They’ll keep well for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature—this way, they retain their perfect texture.
What should I do if my Kransekage rings spread while baking?
If you notice your Kransekage rings spreading, it’s likely due to insufficient drying time before baking. Ensure you let the rings dry at room temperature for about 20 minutes before placing them in the oven. This step is crucial to maintain their shape and helps them hold their elegant design.
Can pets eat Kransekage?
It’s best to keep Kransekage away from pets. The ingredients, particularly the almond flour and powdered sugar, aren’t suitable for them. If your furry friend gets into the cake, consult your vet just to be safe.
What if I want to use marzipan instead of almond flour for Kransekage?
Using marzipan is a wonderful alternative! If you choose this route, simply grate it and mix it with about 100 grams of powdered sugar instead of almond flour. Just omit the almond extract to prevent overpowering the flavor. With marzipan, you’ll have a delightfully sweet and rich cake!
Delicious Kransekage: Craft Your Marzipan Wreath Cake Today
Ingredients
Equipment
Method
- Mix together almond flour and powdered sugar in a medium-sized mixing bowl. If you’re using store-bought marzipan, grate it into the bowl and add 100g of powdered sugar for added sweetness.
- Add in the egg whites and almond extract to the almond mixture. Work the ingredients together until you achieve a dough that resembles a sugar cookie dough. Introduce the egg whites one tablespoon at a time to ensure perfect consistency.
- Cover the dough with plastic wrap and let it rest overnight in the fridge. This resting time is crucial for the flavors to develop beautifully.
- Roll the chilled dough into logs that are about 1cm to 1.5cm in diameter. Flatten one edge gently to create a lovely pointed top for each ring.
- Prepare two sheets of parchment paper for baking. Use a stencil or cut the dough into lengths of 36cm, 33cm, 30cm, 27cm, 24cm, 21cm, 18cm, 15cm, 12cm, and 9cm to create your beautiful rings.
- Pinch the sides of the rings to ensure they have an even height, giving your Kransekage a polished finish.
- Preheat your oven to 390°F (200°C) while you prepare to bake. This ensures a perfectly risen cake with that delightful golden color.
- Place the rings on the baking sheets and let them dry out at room temperature for about 20 minutes. This step helps prevent the dough from spreading during baking.
- Run water along the inside edge of the rings to prevent wrinkling as they bake. Your careful preparation is key to achieving that classic Kransekage look!
- Bake for about 10 minutes, until the rings are lightly golden. Allow them to cool completely on a wire rack.
- Combine the powdered sugar and water (or pasteurized egg white) to create a thick icing consistency. Use a piping bag to ice the rings in a lovely zigzag pattern, letting the icing set before assembly.
- Melt the chocolate and brush it along the bottom of the rings to help them stay stacked beautifully in size order—treats need a little love, after all!
- Optional: Dust with additional powdered sugar for extra sweetness and presentation.