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.jpg) An 18-layerkransekake decorated with white icing | |
| Alternative names | kransekage,kransekake,kransakaka |
|---|---|
| Type | Cake |
| Course | Dessert |
| Place of origin | Denmark |
| Region or state | Scandinavia |
| Serving temperature | Cold |
| Main ingredients | Almonds,sugar,egg whites |
| Variations | Overflødighedshorn |
Kransekage (Danish:[ˈkʁ̥ɑnsəˌkʰæːjə]) orkransekake (Norwegian) is a traditionalDanish andNorwegianconfection, often eaten on special occasions inScandinavia. In English, the name means 'wreath cake'. In Norway it is alternatively referred to astårnkake (English: 'tower cake') and often prepared forConstitution Day celebrations, Christmas, weddings, and baptisms. In Denmark it is typically eaten as part of New Year celebrations, while a variation of the cake,overflødighedshorn, is traditionally served at weddings and baptisms.[1][2]
The origin of thekransekage can be traced to the 18th century, where it was first created by a baker inCopenhagen.[citation needed]
Akransekage takes the form of a series of concentric rings of cake, layered on top of each other in order to form a steep-sloped cone shape—often 18 or more layers—stuck together with whiteicing.Kransekake cake rings are made withalmonds,sugar, andegg whites.[3][1] The idealkransekake is hard to the touch, yet soft and chewy.
This confection is served by separating individual rings and breaking them into smaller pieces. In recent years thekransekake when mass-produced is sold year round in the shape ofdessert bars. Mass-producedkransekake is available in stores around Christmas and before New Year's Eve.
One cultural tradition is for the wedding couple to lift the top layer of the cake at their wedding. The number of cake rings that stick to the top one when they lift it is said to be the number of children the couple will have.[3]
The world's tallestkransekake was baked in 2006 by the supermarketCoop inOslo in celebration of their 100th anniversary. The cake was 13.17 meters (43.2 ft) tall and made from over 700 kilograms of dough.[4][5]
The original variant used at weddings is calledoverflødighedshorn (English: 'horn of plenty') and is shaped like acornucopia and filled with chocolates, cookies, and other small treats. Sometimes a bottle ofwine orakvavit is placed in the center, and the cake is decorated with ornaments such ascrackers and flags.
Bite-sized versions of the cake, calledkransekakestenger (English: 'wreath cake rods') are often prepared for Christmas. The cake is prepared in the same way as with the original version, but instead of being formed into rings they are set into small, straight portions between 5–8 cm (2–3 in) long. They are then similarly decorated with white icing, though they may also be dipped in chocolate.[6]
