One of my twins had her Birthday Party recently and instead of a making a traditional sponge cake I made her this rather beautiful Kransekake Birthday Cake.
Kransekake is a Norwegian Celebration cake that’s eaten at special events such as weddings, christenings, birthdays, New Year’s Eve etc. It has a crunchy outer, a gorgeously soft chewy centre and tastes just like marzipan. It’s made over two days as the dough needs to be chilled overnight in the fridge but quite straight forward to make.
It’s also wheat free!
1Ib/454g ground almonds
4 egg whites (slightly beaten)
1Ib/454g icing sugar
Icing to pipe (a thick icing sugar and water mix is fine)
Icing sugar, sprinkles, edible glitter etc too decorate
You’ll also need some Kransekake trays. These are the ones I use
- Mix ground almonds and sifted icing sugar together in a large saucepan
- Lightly whisk egg whites until just turning white and frothy
- Add egg whites to almond and icing sugar mix
- Mix together by hand until you form a dough.
- Gently heat for 5 mins in pan being careful not to burn… stir continually.
- Wrap in clingfilm and pop in fridge for at least 2-4 hours preferably overnight.
- When chilled remove from fridge and roll out finger sized pieces of dough to lengths long enough to fill the rounds of the Kransekake trays.
- Pinch ends together and cover in cling film until ready to put in oven.
- Bake at around 160ºc (fan oven) for around 10 minutes until just starting to turn golden brown.
- Remove from oven and keep in trays until completely cool.
- Make up a thick wipeable icing using the icing sugar and water. I used about 500g icing sugar and ad a little bit of water at a time mixing very well between each addition. You want it to pipe so it doesn’t run.
- Pipe a layer of icing sugar onto the largest ring and set in place on your serving dish.
- Pipe a wavy line around the top of the ring and stack the next sized ring on top.
- Continue to stack all the rings this way.
When all rings are in place dust with a little icing sugar and add some small decorations.
I use edible glue to hold the decorations in place but you could use your icing.
This is a gorgeous eye catching centre piece for any celebration. It looks amazing and tastes delicious.
A great alternative to a traditional sponge type cake.