A very traditional Norwegian cake that consists of rings of cake stacked into a tower and decorated with miniature Norwegian flags. The cake rings are made of ground almonds, and the entire cake is drizzled with a sweet, lemon icing.
-By Carrie (Strommen) Lennie
1 lb ground sweet almonds
25 ground bitter almonds
1 lb icing sugar
3 egg whites
3 oz icing sugar
½ egg white
½ tsp lemon juice
- Mix the ground almonds and the icing sugar together. Add 1 egg white. Set the mixture over a low heat until it is tepid, then add the other 2 egg whites, 1 at a time.
- Press the mixture through a fluted biscuit nozzle the thickness of the middle finger. The paste should be piped in rings onto greased baking trays – the diameter of the largest about 10 inches, and each subsequent ring must be ¼ inch less in diameter down to the last at 2 inches in diameter.
- Bake in a slow oven 250-300 degrees, until light golden brown. Remove the rings and while still warm, mount 1 ring upon the other, making a tower or crown – the largest ring forming the base.
- It is customary to decorate by piping a thin line of white glaze icing in zigzag lines all over the cake in an irregular design.
- Icing: Three ounces icing sugar, ½ egg white and ½ tsp lemon juice. The crown is topped by a small national flag (Norway).