Elisabeth Luard

Christmas wreath cake

Kransekake

Preparation info
  • Makes an

    18

    -ring tower
    • Difficulty

      Easy

Appears in
Sacred Food: Cooking for Spiritual Nourishment
Sacred Food

By Elisabeth Luard

Published 2001

  • About

A pyramid of crisp almond-meringue rings, built up rather like the French wedding croquembouche, is the favorite Norwegian celebration cake—essential at weddings and confirmations as well as at Christmas. The rings, once baked, keep happily in a tin, ready to be finished and decorated as you please.

Ingredients

  • 1 lb / 450 g whole almonds (or ground almonds)
  • 1 lb /

Method

  1. Grind the nuts, not too finely, in the coffee or nut grinder. The wreath is best when made with a mixture of blanched and unblanched almonds. Ground almonds work well enough, but give a smoother, paler meringue.
  2. Preheat the oven to 400°F / 200°C / Gas 6