Normennenes Recipe Book 

Kransekake — Almond Ring Cake

Contributed by Grete T. — 2014
“No one really knows how the kransekae came about or indeed why it is so popular, but one story that is doing the rounds states that it all began in Greece. The kransekake as we know it derives form a similar cake called overflødighetshorn, (horn of plenty) as it is basically a kranskake made out of rings but laid on its side to form a hollow horn and filled with chocolate and sweets. So why Greece, well Crete actually. The myth has it that the nymph Amalthea, raised Zeus (the God) in a cave and fed him goat milk. As thanks, she received the horn of abundance from Zeus where all her wishes came true. A horn was chosen, as the symbol from the goat horn, from the animal that had given Zeus his milk. From this time on the 'horn of plenty' was born and became a symbol of abundance, fruitfulness and fertility around the world. From historical references and paintings it would appear that the horn of plenty, otherwise known as, cornucopia, first started to make its appearance as food around the mid 1700s. And it was here that the kranskake has its origins. Whatever the true story, the appearance of this cake in Norway and Denmark too is wide spread.”
  [ref. Eclectic Home and Life (Kransekake - Norwegian 'Wreath' Celebration Cake)]


1 lb ground almonds  
1 lb powdered sugar
3 egg whites


Powdered sugar

  1. Buy whole blanched almonds and put them in a grinder (not a blender).
  2. Mix ground almonds and sugar together and add beaten egg whites until you can roll out the dough as shown below .
  3. Grease rings with butter (Pam).
  4. Bake at 300℉ for about 20 minutes or until very light brown.
  1. Mix Mix small amount of water into powdered sugar until texture is like frosting.
  2. Use pastry bag to assemble.