Norway's celebratory almond ring cake — chewy rings of ground almond and sugar stacked into a tower and baked golden, traditionally served at festivities.
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Preparation
- Grind the almonds in an almond grinder or food processor.
- Mix the ground almonds and powdered sugar in a large bowl, add three of the egg whites, and knead with your hands until the dough comes together into a ball.
- Wrap in cling film and chill for at least an hour, preferably overnight.
- Grease the kransekake forms thoroughly and coat with semolina, flour or breadcrumbs.
- Preheat the oven to 210°C (410°F), top and bottom heat, and divide the dough into six sections.
- Slowly work the remaining egg white into the dough and knead until you can roll it into long sausages about as thick as your index finger.
- Fill the forms with the dough sausages, pinching the ends together to form rings.
- Set the forms on a baking sheet and bake in the middle of the oven for about 10–12 minutes, until the tops are golden brown.
