<h3>Kransekake (Norwegian Ring Cake)</h3><h4>Description</h4>I figured I would try my hand at another Norwegian dessert. This time Kransekake or Norwegian Ring Cake. 

OoO Norwegian Ring Cake is an excellent almond cake and, given the name, was destined to be the base here. My only issue with this flavoring is that it can be rather dry when used as the primary note for a cake. As such, I added a bit of CAP Custard Cake to moisten it up. It also helps my icing mix some as well.

I wanted to boost the almond note in OoO Norwegian Ring Cake so I went with a touch of TFA Toasted Almond.

For the icing I started out just using OoO Vanilla Custard Cheesecake as a cream cheese icing but I really wanted a little more out of it flavor wise and more of a thinner pourable/drizzle-like texture. For that I added some SA Creme Anglaise. Those paired with the custardy sweetness of CAP Custard Cake worked really well.

Finally to top everything off and add the last touch of sweetness I added OoO Powdered Sugar to give it that confectioners sugar sprinkle. I also added FLV Sweetness to help everything out a little.

I enjoy this one quite a lot and I hope you do as well. If you can stay away from it for a few days it gets even better.

*Edit Note - I upped OoO Norwegian Ring Cake to 4%, lowered CAP Custard Cake to 1.5%, lowered TFA Toasted Almond to 0.75% and lowered FLV Sweetness to 0.25%. These changes pumped the almond cake up and helped the recipe out of its light taste it had before.*<h4>Recipe</h4>CAP Custard Cake &nbsp; &nbsp; <strong>1.5%</strong>FLV Sweetness &nbsp; &nbsp; <strong>0.25%</strong>OOO Norwegian Ring Cake &nbsp; &nbsp; <strong>4%</strong>OOO Powdered Sugar &nbsp; &nbsp; <strong>1%</strong>OOO Vanilla Custard Cheesecake &nbsp; &nbsp; <strong>1.25%</strong>SA Crème anglaise &nbsp; &nbsp; <strong>1.25%</strong>TPA Toasted Almond &nbsp; &nbsp; <strong>0.75%</strong><p>Total Flavor: <strong>10%</strong></p>