Posted by: Angel 07-01-99 8:36 AM
Almond Wreath Cake (Kransekake)
250 g (9 ounces, 6 dl, 2 1/2 cups) finely ground blanched almonds)
250 g (9 ounces, 6 dl, 2 1/2 cups finely gound unblanched almonds)
500 g (18 ounces, 10 dl, 4 1/3 cups) sifted confectioner's sugar
3 egg whites
Icing
2 dl (scant 1 cup) sifted confectioner's sugar
1 egg
Preheat oven to 200 degrees C (400 degrees F). Grease ring pans for a 16-18
ring cake.
Combine almonds and confectioner's sugar in a large saucepan.
Add unbeaten egg white and mix to a firm dough.
Place pan over low heat and knead until dough is so hot that it is almost
impossible to handle.
Spoon dough into a cookie press or pastry tube with a wide round tip.
Press dough into rings, pressing 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 pans and cool completely.
For icing, sift confectioner's sugar and combine with egg white to make a
thick icing.
Make a small cone of paper and cut off tip.
Pipe on garlands of icing and stack.
Decorate with flags, bonbons or candy.