1/2 lb. (3 cups) almond paste
1 1/2 cups granulated sugar
3 egg whites, slightly beaten
Break almond paste into small chunks, add sugar and egg whites. Mix
ingredients together thoroughly using an electric mixer. (Note: If you
are using a standard home mixer, it is advisable to mix only half or
one-third of the mixture at a time.)
Fill a 12" or 14" pastry bag equipped with either a tip #806 for plain
rings or a tip #826 for a ridged effect. Squeeze the dough into
alternate rings of the Kransekage set. Be sure to grease the
kransekage rings well before filling.
Bake in a preheated 325°
F oven for approximately 20 minutes or until surface is crusty and
golden brown. Three rings on one plate can be made at one time or just
two rings -- the outside ring and inside ring. if all three are made at
once, the baking time should be increased from 20 minutes to 20-25
minutes. If dough is too stiff to push through pastry bag, add more egg
white but only up to 2 Tbsp.
Remove from rings as soon as cooled completely. Use the point of a
paring knife to loosen the outer edge of cake ring, then loosen the
inner edge. It will loosen immediately if baked thoroughly. When making
three rings at once, after they are baked and cooled, turn out onto
cooling rack. Carefully separate rings in places where they have baked
together. There will be only a few places. Care must be exercised in
handling large rings as they are tender. Frost and tier as directed
3 or 4 drops vinegar
Enough powdered sugar to make a thin icing
Mix ingredients together until smooth and well-blended. Place icing in
decorating bag into which a small plain icing tube has been inserted.
Make drizzles and scallops on top and sides of each ring. This icing
holds the tiers together so after the largest ring has been iced, place
the next largest ring on it immediately while the icing is soft.
Continue to frost and tier the rings according to size, placing a dab o
icing here and there to keep rings from slipping. A top decoration may
be added, if desired, and decorative scrolls may be fastened to sides
here and there, held in place with icing. Sometimes colored sugar bells
are added or a tiny wedding or anniversary ornament.