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Kransekake

Kransekake, Norwegian almond ring cake

Baking

Traditional Dutch cake, decorated with powdered sugar, perfect for Easter or any other celebration.

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Recipe from Anne-Sophie Ofrim, Annelingua, Wkee4ager and 3 other contributors, adapted by Recette de cuisine · · updated on

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Kransekake is a traditional Dutch cake, often served during Easter. Decorated with powdered sugar, it is elegant and festive.

Ingredients and directions

  • Prep time30 min
  • Cook time—
  • Resting4 hr
  • Total4 hr 30 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$10.44 $1.04 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Gluten-free
  • Low lactose

Ingredients

10 people
  • $1.20
  • $4.59
  • $1.89
  • $0.87

Glaze

  • $0.39
  • $1.50

Prices from US supermarkets for 4 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Grind the almonds in a hand grinder or a food processor. ≈ 3 min
  2. Mix them with the powdered sugar. ≈ 4 min
  3. Add the egg whites, mixing gently, and knead until a smooth dough forms. ≈ 10 min
  4. Roll them into sausage-like shapes, about the size of a finger. ≈ 10 min
  5. Thoroughly butter the mussels, sprinkle them with flour, and remove any excess. ≈ 4 min
  6. Shape the rings in the mussels. ≈ 10 min
  7. Bake for approximately 10 minutes at 200 °C, until lightly golden, and then let cool in the mussels.
  8. Stack the rings from the largest to the smallest, gluing them together with a frosting made of powdered sugar and egg white, and decorate them with zigzag patterns. ≈ 2 min

The bill

Kransekake, Norwegian almond ring cake

  • 3 egg whites$1.20
  • 500 g of almonds$4.59
  • 500 g of powdered sugar$1.89
  • butter and flour, for the mussels$0.87
  • powdered sugar$0.39
  • A little egg white$1.50

Total$10.44

that's $1.04 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 3 egg whites
  • 500 g of almonds
  • 500 g of powdered sugar
  • butter and flour, for the mussels
  • powdered sugar
  • A little egg white

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