It translates literally as a wreath cake and is a traditional Danish & Norwegian cake eaten on special occasions such as a wedding, baptism, Christmas or New Years Eve. The texture is hard to touch, but soft and chewy to eat. It always looks spectacular and tastes even better, and because of it’s high show pony factor I was expecting it to be quite complicated and a little Zumbo-esque in technique. I was DEAD wrong. Look!
: 700 grams almond meal
: 500 grams icing sugar
: 4 egg whites
: 3 tablespoons plain flour
THAT. IS. IT.
: In a large mixing bowl mix together the almond meal and icing sugar
: Separate the 4 eggs
: Build a well in the centre
: And tip the egg whites in. Mix together with a spoon for a little while until combined
: And then get your hands in there – kneading the mixture like a dough for a few minutes
: Then comes the fun bit! Take small bits at a time and roll them into snake shapes about 1cm thick. The dough will crumble when you start, but don’t get disheartened! Squish it back and start again. I had to do this about 3 times before it worked – all of a sudden it just does. Must be something to do with the heat of your hands with the mixture. Or something.
: Then it’s a matter of placing them into the ring tins (that you have to buy specifically). The round biscuit mixture gets placed into the rings and then cut off when it connects. It’s just like play-doh! Make sure the tins are buttered AND oiled. The spray is no good – old school techniques are required.
: There are 18 rings in total (6 tins of 3 in each all slightly smaller than the others). Whack into a pre-heated oven 180 degrees c fan forced or 210 degrees c on bake for 12-15 mins or until golden brown
: Like this!
: When they are cooled you use a butter knife to pop them out. If they are resisting, just move around the circle in spots until it pops out.
: They then get stacked on top of each other
: Bravo! If it was eating time you would just make a simple white drizzle icing – icing sugar and milk and drizzle it down the cake. You could also use melted white or dark chocolate and then decorate with whatever took your fancy! Or just dust with icing sugar.
: As we won’t be eating it for a week or so I have it in an air tight container with a piece of bread in there (who knows why but that’s what I was told) and it can even be frozen like that, with the bread in there.
: Extra mixture can be made into cookies that are DELICIOUS. Believe me, I’ve eaten about 8 of them already.
How good is that? Merry Christmas! Or should I say God Jul?!