Kransekake

Description
Almond wreath cake
 * Serves 6

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.