Ring cake or kransekake cake is a traditional Norwegian wedding cake. It is actually an almond based cookie baked into a total of 18 rings of different size and is stacked to form a tower starting from the largest ring to the smallest. The texture is kind of interesting: Crunchy from the outside and chewy from the inside.

This recipe is very special to me as it brings back some wonderful childhood memories. My mother used to bake this cake for us once every year. She got this recipe from her Norwegian friend as a gift for teaching her how to cook Pakistani cuisine. This cake not only tastes good but can also be used as an attractive center piece for the desert table. Traditionally it is decorated with small toothpick flags (Norwegian national flags), flags with personal messages, ribbons or with some candies as an extra treat.

I baked this cake yesterday in remembrance of my mother on her birthday. She was a lovely person, a caring wife, and a wonderful mother. With each passing day I miss her even more. I am so proud and thankful to be her daughter. Over the years she has been my best friend sharing, guiding and supporting me through out. I want to say so much about what she meant to me but i think words will never do justice in explaining how I feel about her.

Loads of love and prayers for you Ami jee from Me, Sumera, Saqib and Baba!!!

 

 

 

 

 

 

 

 

Tower Cake (Kransekake Cake)

Ingredients

  • 500 grams almonds
  • 500 grams powdered sugar (icing sugar)
  • 1/2 teaspoon baking powder
  • 3 egg whites

Cooking Directions

  1. Preheat oven to 350 F or 180 C
  2. Grind the almonds into fine powder. I used an old fashioned nut grinder. You can use the regular grinder.
  3. Add in the sugar and baking powder to the almonds and mix.
  4. Now keep on adding the egg whites one by one and kneading the Almond mixture with the whites with gentle hands until a dough is formed.
  5. Once the dough is formed time to shape the rings. roll out the dough into sausage shape. Thickness should be about 1/4 inch.
  6. Fill in the kransekake pans to form the rings. There will be a total of 18 rings.
  7. Bake for 10 minutes in the oven and pull out and completely cool before take out of the molds.
  8. While the rings are cooling off you can prepare the icing.
  9. Instructions for the icing: Lightly beat 1 large egg white in a bowl. Now keep on adding icing sugar to the egg white little by little (1 tablespoon at a time) until you attain the desired consistency (It should be at a pouring consistency but not runny)
  10. Once the rings are completely cooled and the icing is ready its time to form the tower.
  11. starting from the larger ring to the smallest build up a tower.
  12. Place the largest ring on the plate and with the icing create a zigzag pattern on the ring and when the icing is still wet place the next size ring over it. The icing acts like a glue holding the rings together.
  13. Continue until you reach to the smallest ring.
  14. Decorate as desired with ribbons, toothpick flags with personal messages and flowers.