For the Cake
2 ½ cups finely ground un-blanched almonds
2 ½ cups finely ground blanched almonds
4 ⅓ cups sifted confectioner’s sugar (sift first, then measure)
3 egg whites
For the Icing
Scant 1 cup sifted confectioner’s sugar
For the Kransekake
Wreath cake can be temperamental. Even if we make it in “exactly the same way” each time we bake it, the results may vary from absolute perfection to complete failure.
Preheat the oven to 200 degrees C (400 degrees F).
Combine almonds and confectioner’s sugar in a large saucepan.
Add the unbeaten egg white and mix to a firm dough.
Place the pan over low heat and knead until the dough is so hot that it is almost impossible to handle.
Grease the ring pans for a 16-18 ring cake.
Spoon the dough into a cookie press or pastry tube with a wide round tip. Press the dough into the rings, pressing the 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 the pans and cool completely.
For the Icing
Sift the confectioner’s sugar and combine with egg white to make a thick icing.
Make a small cone of paper and cut off the tip. Pipe on garlands of icing and stack. Decorate with flags, bonbons or candy.
The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore.
523 West Water Street
Decorah, IA 52101