(Ring Pyramid Cake)
You can either use special KRANSEKAKE tins, or draw rings
of increasing size on baking paper (draw the rings on the paper first and then
turn paper over). The smallest ring is approx. 6.5 cm, and each ring increases
by 1 cm.
250 g almonds
250 g blanched almonds
500 g icing sugar
3 egg whites
100 g icing sugar
1 egg white
The almonds must be completely dry before being ground.
Grind them two times- first just the almonds then together with the icing sugar.
Add the egg white to make a firm dough. Preheat the oven to 200°C. Over a low
heat, knead the dough until it is almost too hot to touch. Pipe into the well-greased
tins. Bake until dry and firm on the outside and sot inside, roughly 15-20 minutes.
Allow the rims to cool a little before removing from the tins. Mix the icing
sugar and egg white to form a thick icing. Pipe a zig-zag pattern of icing on
each ring. Stack the rings in a pyramid before icing dries.. Finally, decorate
with candies, flags, etc.
To eat the cake, remove the bottom ring first, so that the cake retains it shape.
Break the ring into smaller pieces.