Almond Paste Tower or Kransakaka

Date Added: Mar 3, 2012 Scandinavian Baking and Pastry
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Prep Time

60 mins

Cook Time

55 mins

Ready In

1 hrs 55 mins



*to adjust serving size click on "serving box".


Learn and watch Pastry Chef Jon Arelius make this festive almond paste ring cake (kransakaka) which he shapes like a cornucopia. This cake is a very popular dessert in Scandinavia and is often served at special occasions. The cake has very few ingredients but takes some time to create. Patience is a key but it is worth the effort. The ideal kransekage is hard to the touch, yet soft and chewy inside. You can decorate it with fruit or candy and it goes great with champagne.


  • 2 1/4  Pound(s) Almond Paste
  • 1
  • 17 1/2  Ounce(s) Weight Sugar
  • 2
  • 2 3/8  Ounce(s) Weight Egg Whites ( approximately 2 eggs)
  • 3
  •  As Needed Melted chocolate
  • 4



    1. Mix egg whites and sugar together until you have a consistency of a wet snowball.
    2. Mix snowball with the almond paste and combine until totally mixed.
    3. Create a thick roll approximately 5-6 cm in diameter (about 2.5") and 90 cm long (about 28 inches).
    4. Cut off about 20% of the roll to create small cookies (see related video)
    5. The remaining 80% is for the actual cake.
    6. Start with cutting about 5cm for the fondament (support element)
    7. Next you start cutting the roll into 11 pieces.
    8. The first piece (top of the tower) is the thinnest, 0.5 cm or 0.25 inches and then your slices should become increasingly bigger.
    9. Roll the thinnest piece into a shape of a little (fat) carrot.
    10. The next piece is the first ring and roll it into a shape of a cigar with the middle being the thickest and the ends thinner.
    11. Roll the next 9 slices the same way but always make them increasingly bigger (each cigar ~2cm or 3/4 inches longer then the one before)
    12. The last one is the opening of the cake/horn and that one should be as long as the biggest cigar but should be an even roll, i.e not the shape of a cigar.
    13. Roll the fondament (support element) into a fat cigar about the same length as the 3rd or 4th smallest cigar.
    14. Next we need to shape the cigars and turn them into rings.
    15. Take the smallest cigar, press the dry side towards the table and make a flat piece that looks like a knife.
    16. Put the ends together to make a ring and close the seam.
    17. Press down the top and make a flat even edge.
    18. Now go ahead and do this to the rest of the rings.
    19. Bake the cake at 220C (425F) for 8 to 10 minutes, you are really only toasting the cake. The edges should turn golden and the middle soft and chewy.
    20. Watch carefully, as you Bake the cake because the rings will burn quickly if unattended.
    21. We recommend testing your oven with a small piece before you Bake the whole cake.
    22. Cool the cake for at least 30 minutes.
    23. Decorate with royal icingPipe the frosting in a wavy pattern.
    24. Let cake stand for at least 20-30 minutes to let the icing sugar harden.
    25. Now it is time to assemble the cake and we use melted chocolate as glue.
    26. First put chocolate on the bottom of the fondament and place on a tray.
    27. When assembling the rings, start by putting two and two together, then create three pieces and finally put the whole horn/cake together.
    28. Patience is a key here, let the chocolate harden as you build the cake.
    29. You can decorate the cake with colorful candy or whatever you are in the mood for.
    30. Enjoy this wonderful piece of art. The cake will for sure impress your guests.


    Royal Icing


  • 1 Each Egg White
  • As Needed Confectioner Sugar
  • Directions

    1. Place egg white into a bowl.
    2. Mix confectioner sugar with egg whites until you get the right consistency.
    3. The consistency should be thin enough to ensure continuous flow.
    4. Put icing into piping bag.


Chef Brikks

Feb 8, 2013

Nice !!

Þetta helvíti flott hjá kallinum !!! That guy sure knows his kransakake!


ReplyReplyLike 0 Dislike 0

Mar 12, 2012


Looks fantastic. Chef Jon Areliuss makes this look easy to do...I have to try myself and see how it goes!!


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