Kransekake

Description

Kransekake

Almond wreath cake

• Serves 6

Ingredients

Cake

• 250 g finely ground blanched almonds
• 250 g unblanched almonds
• 500 g sifted confectioner's sugar
• 3 egg whites

Icing

• 2 dl sifted confectioner's sugar
• 1 egg

Directions

1. Preheat the oven to 200°C.
2. Combine almonds and confectioner's sugar in a large saucepan.
3. Add the unbeaten egg white and mix.
4. Place the pan over low heat and knead.
5. Grease the ring pans for a 16 – 18 ring cake.
6. Spoon the dough into a cookie press with a wide round tip.
7. Press the dough into the rings.
8. Bake 12 – 15 minutes.
9. Cool slightly, then remove from the pans and cool completely.
10. For the icing, sift the confectioner's sugar and combine with egg white to make a thick icing.
11. Make a small cone of paper and cut off the tip.
12. Pipe on garlands of icing and stack.
13. Decorate with flags, bonbons or candy.