Go Back


The Norwegian towering cake
Prep Time1 hr
Cook Time45 mins
Rest time12 hrs
Course: Dessert
Cuisine: Norwegian
Keyword: Norwegian towering cake, towering cake, wrath cake
Servings: 18 Rings


  • Almond grinder
  • Mixing bowl
  • Knife
  • Kransekake mold



  • 1 kg almonds the skin of, ground twice
  • 900 gr powder sugar as finely ground as you can get it
  • 200 gr eggwhites
  • 70 gr glucose syrup
  • 4 tbsp rice flour for the molds
  • 2 tbsp melted butter for the molds


  • 1 egg white
  • 240 gr powder sugar
  • 2 tbsp lemon juice


Day 1

  • Set the oven to 50 degrees Celcius
  • Mix suggar and almonds in a bowl
  • add glucose and eggwhites and mix well
  • Press the dough into a large thin square and wrap with plastic wrap
  • Bake the dough in the oven for 30 minutes
  • Remove the plastic wrap and roll up the dough
  • Wrap once again and leave it in the fridge until the day after

Day 2

  • Set the oven to 180 degrees Celcius
  • Brush the molds with melted butter and coat with rice flour
  • Roll out the dough to finger-thick rolls, and ease them into the mold
  • Cut the edge and press the ends well together before evening out the seams
  • Bake the rings for about 12 minutes or until slightly brown
  • Leave the rings to cool completely before removing them from the molds
  • Mix the ingredients for the icing in a bowl and add to a piping bag
  • Make a test for the stacks before gluing them together with the icing
  • Decorate the cake according to your preference


The traditional Kransekake is decorated with a "s" pattern on top of each ring all around.