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  Added: May 12, 2011  •  Visited (232)  •  Print version Print this recipe (15)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Ring Cake
What You Need:
  • 1 pound ground sweet almonds
  • 1 pound icing sugar
  • About 25 ground bitter almonds
  • 3 egg whites
  • Icing (make the icing from 3 oz icing sugar, ½ egg white and ½ teaspoon lemon juice)

  • How To Cook:
    1. Mix together the ground almonds and icing sugar and add 1 egg white.

    2. Set the mixture over a low heat until it is tepid, and then add the other 2 egg whites, one at a time.

    3. Put the mixture in a forcing bag fitted with a fluted biscuit nozzle, the thickness of the middle finger.

    4. Pipe in rings on to greased baking trays; the diameter of the largest should be about 10 inches and each subsequent ring must be ¼ inch less in diameter, down to the smallest of 2 inches diameter.

    5. Bake in a slow oven (300°F) until a light golden-brown.

    6. Remove the rings and while they are still warm, mount one upon the other, the largest ring at the base and the whole forming a tower.

    7. It is customary to decorate by piping a thin line of white glace icing in zigzag lines all over the cake in an irregular design.

    8. Miniature crackers, marzipan flowers or sweets are fixed to the sides by means of lightly browned caramel.

    9. The cake is topped by a small national flag or with artificial or marzipan flowers.

    To Make: 1 cake
    This recipe is also available in:
    Cuisine » Europe » Norway
    Dish » Cake & Muffins
    Main Ingredient » Nuts » Almond
    Main Ingredient » Dairy » Egg


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