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Cake Almond Wreath

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
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

Bake 12-15 minutes, until dry and firm outside, but still slightly soft
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.

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