First, you'll need to get your hands on a set of baking rings, available at many Scandinavian gift shops. Next, you'll need a good recipe, such as the one below from Sons of Norway's Recipe Box.
Kransekake can be a bit temperamental, so you'll definitely want to make a practice cake or two. I've heard the cake is moister if you freeze the rings after baking and thaw again before decorating. But don't take my word for it! If you're looking for expert tips, check out the "Fun Lessons in Lefse and Kransekake" DVD, featuring popular Ingebretsen's cooking instructors, available on Ingebretsen's website.
Kransekake (Almond Wreath Cake)
Rings:
2 1/2 cups finely ground blanched almonds
2 1/2 cups finely ground unblanched almonds
4 1/3 cups sifted confectioner's sugar (sift first, then measure)
3 egg whites
Preheat the oven to 400 degrees F. Combine almonds and confectioner's sugar in a large saucepan. Add the unbeaten egg white and mix to a firm dough. Place the pan over low heat and knead until the dough is so hot that it is almost impossible to handle. Grease the ring pans for a 16-18 ring cake. Spoon the dough into a cookie press or pastry tube with a wide round tip. Press the dough into the rings, pressing the ends together to look as seamless as possible. Bake 12-15 minutes, until dry and firm outside, but still slightly soft inside. Cool slightly, then remove from the pans and cool completely.
Icing:
1 scant cup sifted confectioner's sugar
1 egg
Sift the confectioner's sugar and combine with egg white to make a thick icing. Make a small cone of paper and cut off the tip. Pipe on garlands of icing and stack. Decorate with flowers, flags and/or candy.
Amy Boxrud is editor of Viking magazine. She lives with her family in Northfield, Minn., where she’s a member of Nordmarka 1-585.
Photo by Jeremy Noble from St. Paul, United States (Kransekage Uploaded by Fæ) [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons
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