Now we have started theChristmas bakinghere at home andfirst up istheNorwegianwreathcake thathas become a traditionin our home.I bake this after an Norwegianrecipe, on Norwegianmolds ...but becausethese moldsare perhaps a littlehard to findsomewere else, I can only tellthat it is possibleto doeven withoutthose. Toget the ringssoexactlydescendingsize, you can just cuteach length(ring) with 2 cm, and you will get fine rings. Take careeveryoneand happybaking!
500 grams almond flour,
500 grams powdered sugar,
3 tablespoons flour;
3-4 egg whites Glaze:
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.