Cakes & Bread
Kransekage, Danish Sweet Almond Ring Tower Cake
Prep
45 min
Cook
15 min
Servings
12
Level
Hard
Kransekage is Denmark's signature ring tower cake made from a chewy almond dough, traditionally served at big celebrations like weddings and New Year's Eve. It has that classic macaroon-like chewy texture with a strong almond flavor, stacked in tiers and decorated with pretty white royal icing stripes. This cake isn't just a treat—it's also a symbol of festivity and togetherness in Danish culture.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams Almond flour (almond meal)
- 500 grams Fine granulated sugar
- 4 Egg whites
- 1 tsp Almond extract
- 1 tbsp Unsalted butter, for greasing the pan
- 2 tbsp All-purpose flour, for dusting the pan
- 150 grams Powdered sugar, for the royal icing
- 1 Egg white, for the royal icing
- 1 tsp Lemon juice
- to taste Small decorative flags (optional)
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👩🍳 Instructions
- 1 Combine the almond flour and fine granulated sugar in a large bowl, mixing well while rubbing the mixture between your hands so it doesn't clump.
- 2 Add the egg whites little by little while kneading until the mixture forms a pliable dough like marzipan paste. Add the almond extract and knead again until fully combined.
- 3 Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes so it's easier to shape and won't be sticky.
- 4 Preheat the oven to 180°C (350°F). Prepare a tiered kransekage ring mold (or use a flat baking sheet if you don't have a special mold), lightly grease with butter, and dust with all-purpose flour.
- 5 Take a portion of the dough and roll it into a long rope about 2 cm (¾ inch) in diameter, then shape it into a ring matching each mold size, from the largest to the smallest. Neatly pinch the ends together where they meet.
- 6 Arrange the dough rings in the mold in size order, then bake for 12-15 minutes until the outside turns golden brown but the inside stays chewy.
- 7 Remove from the oven and let the rings cool completely in the mold for at least 20 minutes before gently removing them so they don't break.
- 8 Make the royal icing by beating the egg white, powdered sugar, and lemon juice together until thick enough to pipe in lines (a consistency similar to toothpaste).
- 9 Stack the rings from largest at the bottom to smallest at the top to form a tower, then pipe zig-zag lines of royal icing over each tier for the classic kransekage decoration.
- 10 Let the icing set for about 15-20 minutes before serving, or decorate with small flags according to Danish celebration tradition.
💡 Tips
• Use fine, dry almond flour so the dough isn't too soft and can easily be shaped into long ropes.
• If you don't have a special kransekage mold, shape the rings by hand on a flat baking sheet in graduated sizes from large to small, then stack them once baked.
• Let the dough rest briefly before shaping so it's easier to roll without sticking to your hands.
• Make sure the royal icing has fully hardened before moving or slicing the cake, so the tower doesn't collapse.
📊 Nutrition Facts / serving
310 kkal
Calories (kcal)
7 gramg
Protein
16 gramg
Fat
36 gramg
Carbs
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