Kransekake

In Belgium, we celebrate Epiphany with a king cake made with frangipane. In other countries, these three kings are also celebrated, but not always with our typical round pie. In Scandinavian countries, the king cake sometimes takes the form of an enormous crown, a kransekake or kransekage, an almond-based cake. Very popular in Denmark and Norway, kransekake is above all a cake for special occasions such as weddings.

Ingredients for a small 6-layer kransekake

2 Columbus eggs
250 g almond powder
400 g powdered sugar
130 g flour
2 tablespoons of oil (sunflower, for example)
Lemon

Preparation:

Separate the egg whites from the yolks.
In a bowl, mix the almond powder with 250 g powdered sugar. Add the flour while continuing to mix. Fold in the egg whites and oil. Mix to form a ball.
Preheat the oven to 200°C. Divide the dough into smaller portions and shape them into 6 rolls, about 2 cm in diameter and 10, 15, 20, 25, 30 and 35 cm long. Then weld the ends together to form circles of six different sizes, and place them separately on a baking sheet lined with parchment paper. Bake for 10 to 15 minutes. Keep an eye on the baking time. The cookies should be lightly browned. Sprinkle with powdered sugar and cool on a wire rack.
Prepare the icing by mixing the remaining powdered sugar with a few drops of lemon juice in a small bowl. Gradually add more lemon juice until you reach the desired consistency for a pretty glaze. Fill a piping bag with the icing mixture.
Place the widest ring on your serving dish. Decorate with the piping bag. Immediately place the slightly smaller ring on top, which will “stick” thanks to the icing on the first ring. Continue until you’ve used up all the rings.

Kransekake

Ingredients for a small 6-layer kransekake

Preparation:

Columbus tip

Discover our other king cakes

Kransekake

Kransekake

Ingredients for a small 6-layer kransekake

Preparation:

Columbus tip

Discover our other king cakes

Recipe for kransekake