This is a Norwegian cake that we make every Christmas. Not only is it delicious but also quite impressive all stacked up. You can buy molds that makes it really easy or create the circles freehand.
You will need:
For the Cake:
1 lb almond meal
2 oz hazelnut meal
18 oz confectioners’ sugar
4 egg whites
vegetable oil, for greasing (optional)
For the Icing:
3 egg whites
21 oz confectioners’sugar
- Combine almond and hazelnut meal, confectioners’ sugar, and egg whites using your hands or a mixer. Mix until thick.
- Cover with cling film and leave in the fridge overnight.
- Preheat oven to 400°F.
- Brush molds with vegetable oil if they're not non-stick.
- Roll out pieces of dough to finger-thick rolls and place in the molds. Press dough gently together at the seams to create an even ring.
- Bake for 9–10 minutes or until golden. Let dough cool before taking it out of the mold.
- Once cool, remove from molds, place on a tray, cover with plastic, and leave at room temperature until the next day.
- Make the icing by mixing egg whites and confectioners’ sugar until a smooth consistency.
- Place the frosting in a piping bag and pipe a swirly pattern on each dough ring. Let icing dry.
- Assemble the cake by stacking each dough ring on top of each other, using the icing as glue.
- Decorate to your liking! In Norway we often use little Norwegian flags to decorate!
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