Here's one online recipe I found, but I used a slightly different one and method to create my Kransekake.
http://scandinavianfood.about.com/o.....kransekake.htm

Even though some of the rings broke a bit and I ran out of frosting in the tube towards the end, this cake still came out pretty well, considering it's the first time I've made this myself!

Kransekake literally translates from Norwegian to mean "Wreath Cake." I made this one myself! With a bit of assistance with construction (as a few of the rings started breaking), I rolled out, baked, and prepared this for the first time.

The recipe is incredibly simple. 1 pound of skinless, crushed (to almost a powder) almonds, 1 pound of powdered sugar, and 4 egg whites. You bake the rings for about 10 to 20 minutes at about 400 degrees until the rings are very slightly browned, but firmed somewhat like a cookie. You can also cook them at a lower temperature for a bit longer duration if you're worried about burning the rings.

The frosting I used here is just store-bought, but you can make your own with a mixture of lemon juice, powdered sugar, and egg whites. This acts as the glue the will hold the rings together while you stack them. In reality, you could use any frosting you want and add various flavors to it and the dough you created to make the rings. There's several variations of flavoring agents I've seen used, but generally speaking, what makes the cake Scandinavian is the use of ground, skinless almonds for the base. You can easily find pre-skinned, cut almonds at most grocery stores, but the above link I posted will also teach you how to "blanch" the almonds yourself. While most recipes call for chilling the dough overnight once it's prepared, I've found it's not really necessary.

The finished cake is more like a giant cookie, and it tastes pretty good. This cake is normally only made for very special occasions, such as Weddings, baptisms, and very major holidays. In this case, I made it for Christmas, New Years, and my parents' 33rd Wedding Anniversary.

There are some variations of the Kransekake, one of which is the Overflødighedshorn (most often used for weddings), this roughly translates to "Horn of Abundance," but I think a more literal translation is "Over-Flowing Horn." This variation, the rings are tipped to the side and held together with more frosting and other ingredients, and the "horn" is filled with chocolates, sweets, and other miniature cookies. This is an example: http://4.bp.blogspot.com/_8Eof5eM-E.....0/CIMG4433.JPG

Sometimes, a bottle of wine or something else may be placed hiding inside the rings, so there's another treat waiting after the Kransekake is eaten. I've also seen a variation where the cake only uses about 1/3 to 1/2 of the rings (18 normally), and the rings are stacked upside down, and the open space is filled with pudding. You can also use this construction method to create Kransekake Baskets, using half of one ring to serve as the handle.