Kransekake (Wreath Cake)

Norwegians call it kransekake, Danes call it kransekage, Swedes call it kranskaka. Whatever the name, the wreath cake is the same throughout Scandinavia, but what goes inside differs depending on the culture and the event. In Finland a bottle of Champagne is placed inside for weddings. Guests break off pieces, and when the bottle is uncovered, everyone shares the champagne for a toast. In other countries candy, cookies, or chocolates are placed inside. The rings are usually formed into a tower shape but may also be formed into a basket or even an impressive cornucopia, called “the horn of abundance.” For Christmas, the cake is decorated to look like a Christmas tree.

To make kransekake, rings of cookie-like marzipan are baked to be firm on the outside, soft and chewy on the inside. The marzipan has a rich almond, orange, and rosewater flavor. The rings are stacked into a steeply sloped pyramid and then decorated with royal icing and miniature flags. 

Special pans are available to make the rings, although here I have shown you how to make them with standard equipment.

This recipe was excerpted from ‘A World of Cake’ by Krystina Castella. Buy the full book on Amazon. For more baking ideas, check out our cake recipes finder→