The Norwegian Wedding Cake is such a special tradition for anyone Scandinavian. I remember them sitting upon many glorious catered tables of food for all types of celebrations.
Norwegian Wedding Cake
- 4 egg whites
- 18 ounces almond flour
- 18 ounces powdered sugar
- 1/2 teaspoon sea salt
Beat eggs well in a mixing bowl. Add almond flour and powdered sugar. Mix well. Refrigerate for at least 2 hours.
When the dough has chilled and you are ready to bake, preheat oven to 350°F.
Spray inside of ring pans with non-stick baking spray.
Roll a small amount of dough out to roll it out like a small hose. Pinch the ends of the dough together to form it into a circle the same size as your smallest ring pan. Continue making these to fit each pan size. It is wise to start with the smallest so you know you will have a perfectly-sized topper.
Bake rings for 17 minutes or until light golden brown and allow it to cool.
Royal Icing
- 3 tablespoons meringue powder or egg white powder
- 1 lb powdered sugar
- 6 tablespoons warm water
Beat all ingredients until icing forms peaks (about 7-10 minutes).
Keep all utensils completely grease-free for proper icing consistency.
Using a decorating bag, fill in the cookies with royal sugar frosting. Outline green and red areas of cookie. Allow red and green to dry for about 10 minutes.
Place the icing along the bottom of the largest kransekake ring and use it (like edible glue) to secure it to the serving dish. Place frosting on the bottom of the next smallest kransekakae ring and use it to secure the second ring upon the first ring. Continue to build your kransekake tower this way until you secure the very smallest kransekake ring to the top. Decorate each ring with a border as shown in the picture here… or to your liking. Your decorations don’t have to be perfect, just festive. Allow the frosting to dry for kransekake to set well. Stick flags from your favorite Scandinavian country all around.