Kransekake

• 1 lb blanched almonds, grind up
• 1 lb powdered sugar
• 3 egg whites, beaten (not stiff peaks, but so they hold together)
• Cream of Wheat (for dusting pans)
• 1 egg white (for icing)
• 1/4 tsp vinegar (for icing)
• 1/2-1 cup powdered sugar (for icing)

Instructions

1. In a bowl mix ground almonds and powdered sugar together. Stir in egg whites.
2. Continue mixing together until sugar and almonds are all incorporated.
3. Knead on hard surface for approx. 5 minutes. (can use a little powdered sugar to prevent sticking.)
4. Wrap dough in plastic, you do not want it to dry out.
5. Prepare your pans. Grease thoroughly, dust with Cream of Wheat.
6. Make ropes of dough and put in pans.
7. Bake at 300-325 until light golden. 12-17 minutes. Let cool, take out of pans.
8. For icing: whisk one egg white, (can use Wiltons egg powder), add 1/4 tsp vinegar and 1/2 to 1 cup of powdered sugar.
9. Assemble cake. Put icing in decorator bag with #2 or #3 piping tube.
10. Start with largest cake ring, make decorative loops of icing, place next size ring on top, decorate that, continue on up.
11. Cake is eaten by lifting it up, dropping off the bottom layer, and breaking it into pieces.