Years ago our little family of six (little because we had four children under the age of five) lived in Norway. We fell in love with this Macaroon Wreath Cake. The Norwegians call it "Kransekake". My husband established a tradition of making this cake every Christmas, but you can make it for any celebration or any time of year. It is often decorated with little toys, flags or fun decorations. The cake pictured was made for my daughters birthday who happens to share her birthday with New Year's Eve. Our family loves this cake. It is made out of almond flour and should be moist and chewy.
1 lb almonds (Or already ground almonds. You can find the ground almonds in the flour isle in most
grocery stores. We recommend buying the flour!)
1 lb powdered sugar
3 tbsp. flour
3 egg whites
If you don't buy the almonds already ground then grind them in a nut grinder until very fine. Mix them with the powdered sugar and flour, add the half-beaten egg whites. Knead dough well, using a mixer if desired. The dough should be firm but soft and easy to handle.
Grease ring molds thoroughly and dust with farina or cream of wheat cereal. This is a very important step. The dough will stick if you don't do this step well. Roll dough into ropes and place them in the molds and smooth ends so there is no seam. If you don't have the ring molds then make ropes of dough in graduating sizes and place on a greased, dusted with farina cookie sheet.
Bake in the middle of the oven at 400 degrees for 10 minutes or until golden brown. Place in a cool place to cool quickly.
This cake keeps well, but never lasts more then a couple of hours at our house.
You may decorate the cake by drizzling icing over the top, adding flags, candies or small toys.
To serve the cake lift the top part of the tower carefully and remove the bottom ring, keeping the shape of the wreath cake. (This also never happens at our house). Everyone just wants to dig in and start tearing the cake apart. Enjoy!
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