Wreath cake can be temperamental. Even if we make it
in "exactly the same way" each time we bake
it, the results may vary from absolute perfection to
Preheat the oven to 200 degrees C (400 degrees F).
Combine almonds and confectioner's sugar in a large
saucepan. Add the unbeaten egg white and mix to a firm
dough. Place the pan over low heat and knead until the
dough is so hot that it is almost impossible to handle.
Grease the ring pans for a 16-18 ring cake. Spoon the
dough into a cookie press or pastry tube with a wide
round tip. Press the dough into the rings, pressing
the ends together to look as seamless as possible. Bake
12-15 minutes, until dry and firm outside, but still
slightly soft inside. Cool slightly, then remove from
the pans and cool completely. For the icing, sift the
confectioner's sugar and combine with egg white to make
a thick icing. Make a small cone of paper and cut off
the tip. Pipe on garlands of icing and stack. Decorate
with flags, bonbons or candy.
The Norwegian Kitchen is available for purchase,
through the Vesterheim Bookstore.
523 West Water Street
Decorah, IA 52101