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The Perfect Wheat Free Festive Cake – Christmas Kransekake

If your looking for a bit of wow at your dinner table over the Christmas period I highly recommend making a Christmas Kransekake. It looks quite intricate but it’s actually quite easy and straightforward to make.

Even better it’s wheat free so great if you have anyone in the family who has a wheat intolerance.

I believe it’s a Norwegian wedding cake although don’t quote me on that and up until a few days ago I’d never tasted one let alone make one.

Christmas Kransekake
Kransekake with chocolate stars

You need to but some special Kransekake pans although you can use the dough to make cookies instead.

The Kransekake is made over two days as the dough needs to be left overnight in the fridge. It can easily be made and decorated by children but be aware that the unused dough contains egg white.
 


To Make Kransekake You Will Need

 450g ground almonds
4 egg whites (slightly beaten)
450g icing sugar
Icing sugar, sprinkles, edible glitter etc too decorate

Ingredients needed for Kransekake

1. The instructions said whisk lightly so I whisked them until they were just starting to peak but still a bit frothy.

Kransekake eggwhite

2. The instructions said to add 1/4 of the egg white to the ground almonds to make a dough. I found I needed more like half the egg white and the dough was quite crumbly but moist. I mixed it together by hand in a large metal sauce pan as you need to gently heat the dough at the end.

 

 

3. Add the sieved icing sugar and the remaining egg white to the dough and mix thoroughly. Again I did this by hand. Gently heat the finished dough over a very low heat until warmed through.

 

4. Allow dough to cool. Wrap in clingfilm and put in fridge over night.

 

 
 
THE NEXT DAY …
 
5. Take the dough out of the fridge and let it warm up a little before rolling it into longl tubes about the width of a finger. Carefully place the rolled dough onto the pans making 3 circles per pan. Squeeze the ends carefully together where the circles join.

 

6. Bake in a pre heated oven (200 degrees/gas mark 6) for 5-10 minutes. I say 5-10 as it depends on how hot your oven gets or how toasty you like them cooked. This was my first time cooking this and the rings were turning brown by about 6 minutes. I’ll drop the temp a bit next time. They were still lovely and chewy.
7. Leave to cool.
8. Use some of the icing to stick the first ring to your tray/plate. Next pipe a scallop pattern over the top of the first ring and place the next ring on top. Continue doing this until you have placed all the rings on top of each other.

 

 

9. I then added some Christmas decorations and put some chocolate stars on the top.

 

To eat it just start at the top and break off the layers

Christmas Kransekake layers

This is so easy to make and looks amazing. I great alternative to cake!

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Comments

  3. Oh my! That looks fabulous and I bet it tastes even better. It’s a work of art! Thanks for joining in with Foodie Friday and what an entry! Hope to see you again next week too

    Reply

  4. Wow, that looks extremely fabulous! And is’t glutenfree!
    Where do you buy the pans though. I might try it in a different shape, make biscuits or some shape. Very lovely

    Reply

  6. Brilliant! Well done you! Was going to tell you exactly what Rita said above, but to be honest I think homemade would taste MUCH better… The ones we used to buy were always too hard!! Emma 🙂

    Reply

  7. I LOVE this! It’s a Christmas tree!I am off to the Lakeland website for pans IMMEDIATELY! Thank you so much for linking this up to Festive Friday, I hope you’ll be back next week!:-) x

    Reply

  11. What a great cake, I’ve never heard of it before although my other half has. Certainly incredibly interesting and I’m thinking I’ll be joining the line of people on the Lakeland website 🙂

    Reply

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