Sugar-free Norwegian Wreath Cake

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Sugar-free Norwegian Wreath Cake

Wreath cake is a manditory part of Christmas! In addition to tasting incredibly good, the only limit to how decorative it can be is your imagination! Wreath cake is made with just a few ingredients. This fun wreath cake is made without sugar! Set the number of servings to 1 to make 1 cake.


  • 500 g almond
  • 500 g finesse baking sugar
  • 500 g almond flour
  • 6 x egg white
  • 300 g sugar-free powdered sugar
  • 100 g sugar free dark chocolate
  • ½ tsp green food powder (blue spirulina and safflor)
  • ½ tsp orange red pepper powder
  • ½ tsp sun flower oil
  • 35 g sugar-free sprinkles
  • 35 g sugar-free sprinkles rainbow


  1. Preheat the oven to 200 degrees and place the wearth molds on the counter.
  2. Grind the almonds to an almond grinder.
  3. To a blender add the finesse baking sugar little-by-little to make powdered sugar. Make sure you do not burn it in the blender.
  4. In a large baking bowl, mix together almond flour (finely ground), ground almonds and finely ground finesse baking sugar.
  5. Add egg whites, but not more than you have to. There are always different sizes of eggs. Knead the dough until it holds together well and is easy to work with.
  6. Keep the dough cold, preferably until the next day.
  7. Roll out the dough into finger-thick sausages. Grease the cake tins with oil and sprinkle with flour before filling them with dough sausage.
  8. Put the wreath cakes on a baking tray and bake them for approx. 10-12 minutes.
  9. Cool on a wire rack. Do not remove the rings from the mold until they are completely cold.
  10. Glaze: Melt the cooking chocolate in the microwave and pour it into a piping bag when it has cooled. Mix powdered sugar in three bowls and add powdered color to two of them.
  11. The green powder must be stirred into ½ teaspoon of oil before it is mixed into the icing. The orange powder is mixed directly into the icing sugar. The glaze should be so thick that it is not runny. Pour the icing into three piping bags (orange, green and white) and use a round piping tip.
  12. Decoration: Start with the bottom ring. Make different borders with icing sugar and chocolate. Garnish with sprinkles.