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Ingredients
- 250 gm finely grnd blanched almonds
- 250 gm inely gound unblanched almonds
- 500 gm sifted confectioner's sugar (sift first, then measure)
- 3 x egg white
- 2 dl sifted confectioner's sugar
- 1 x egg
Directions
- 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 complete failure.
- Preheat the oven to 200 degrees C (400 degrees F).
- Combine almonds and confectioner's sugar in a large saucepan. Add in the unbeaten egg white and mix to a hard dough. Place the pan over low heat and knead till the dough is so warm which it is almost impossible to handle. Grease the ring pans for a 16-18 ring cake. Spoon the dough into a cookie press or possibly 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 min, till dry and hard outside, but still slightly soft inside. Cold slightly, then remove from the pans and cold 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 possibly candy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 6 servings | |
| Calories 577 | |
| Calories from Fat 184 | 32% |
| Total Fat 21.9g | 27% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 23mg | 1% |
| Potassium 298mg | 9% |
| Total Carbs 91.36g | 24% |
| Dietary Fiber 4.3g | 14% |
| Sugars 83.71g | 56% |
| Protein 10.06g | 16% |
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