Norwegian wreath cake 2014

01/12/2014 21:58

Now we have started the Christmas baking here at home and first up is the Norwegian wreath cake that has become a tradition in our home. I bake this after an Norwegian recipe, on Norwegian molds ... but because these molds are perhaps a little hard to find somewere else, I can only tell that it is possible to do even without those. To get the rings so exactly descending size, you can just cut each length (ring) with 2 cm, and you will get fine rings. Take care everyone and happy baking!

The rings:
500 grams almond flour,
500 grams powdered sugar,
3 tablespoons flour;
3-4 egg whites
200 grams powdered sugar,
1 egg white,
3 drops of vinegar
Here’s how: Grease the molds with melted butter and breadcrumbs. Preheat the oven to 210 degrees.
Mix the almond flour, powdered sugar and flour. Whip the egg whites. Start with 3 pieces and, if necessary, take even the fourth one. The dough should be firm but not dry. Roll the dough into long sticks and place them in the molds. Do not make them too thick, as they can grow together during baking. The little finger is a good measurement. Bake the rings in the middle of the oven for about 10-12 minutes.
Remove from oven and allow the rings to cool completely in the molds. Now, these can be frozen until the day before serving.
Frosting: Mix powdered sugar, egg white and vinegar to a thick glaze. Put it in a plastic bag with the corner cut off. Put together the rings by drizzle frosting in between each ring. Start with the largest ring and work your way up.

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden