This is traditional Christmas and wedding cake very popular in Scandinavian countries. It originates from Norway or Denmark and consists of three ingredients only. In fact it is baked homemade marzipan, shaped as lots of circles arranged in a tower. Dough preparing is very easy and takes few minutes but you need more time by creating circles. The taste is definitely worth the effort – crunchy outside, gooey inside, clearly almond in flavour. I like it more than macarons because is not so sweet. Enjoy!
- 250 g finely ground almonds (almond flour)
- 250 g icing sugar
- 50 g egg whites (of 2-3 eggs)
- 100 g icing sugar
- 2 tablespoons warm water
In a bowl of a stand mixer combine almond flour and icing sugar. Add egg whites and beat until the dough forms smooth and firm mixture. Shape it into a ball, wrap in cling film and place in the fridge for 2-4 hours.
Dust a surface with rice flour. Remove cooled dough from the fridge. Divide it into smaller portion. Roll each in your hands into a rope, about ½ inch in thickness. Cut the first rope for the lenght of 4 inch. Seal its ends to form a circle. Make further ropes measuring: 5 inch, 6 inch, 7 inch, 8 inch, etc. Seal each rope's ends and form circles.
Meanwhile line a cookie tray/s with parchment paper and preheat oven to 400°F.
Place circles onto prepared tray/s. They can lay concentric but cannot touch each other. Bake for 10-12 minutes until stop to be pale and becomes light beige and you can easily remove them from the parchment paper. Cool on a wire rack.
Make icing: beat icing sugar and water until smooth. You can also use royal icing (made of icing sugar and egg white). Fill a piping bag with prepared icing. Place the first (biggest) circle on a plate and pipe icing’s zigzags on its top and outer sides. Place the second circle on the top. Repeat until you use all circles – every next should be a little smaller than previous.
Tags: almonds, glutenfree.