-
1
Mix almond meal and powdered sugar until there are no lumps.
-
2
In a separate bowl, beat egg whites until stiff. (A stand mixer works best for this.).
-
3
Whites should stand straight in a peak when you lift out the beater.
-
4
Reserve 2/3 cup of the egg whites, and mix remaining egg whites into almond flour/powdered sugar mixture with a wooden spoon or with your fingers.
-
5
The dough will be thick and should have the texture of cookie dough.
-
6
Place the dough into a cookie press.
-
7
Using a star-shaped disk, press the dough into kransekake rings that have been greased and coated with bread crumbs or white corn meal.
-
8
Test one ring by baking at 325 degrees for 15 minutes.
-
9
If this sample has tunnels, you may need to add a little more powdered sugar.
-
10
If the dough doesn't rise, you may need to add a little more of the egg white.
-
11
Do not over bake.
-
12
After baking all the cake rings, cool to nearly cold before removing the cake from the rings.
-
13
The cake should be only be slightly brown on the tips of the dough.
-
14
After baking all the cake rings, cool to nearly cold before removing the cake from the rings.
-
15
Use a thin knife to start lifting each ring out gently.
-
16
If a ring breaks, save it and serve it in little pieces around the bottom of the cake.
-
17
You can either stack the rings into a cone shape and lightly drizzle icing in a scallop pattern or v-pattern around each ring, or you can drizzle the rings with icing first and then stack them into a cone.
-
18
If you would like to freeze the kransekake, fill empty ice cream buckets with the unfrosted rings layered between sheets of waxed paper.
-
19
Icing:
-
20
Mix powered sugar with a little melted butter.
