Kransekake -- 18 Rings
18 oz. almond paste
18 oz. powdered sugar
2-3 tablespoons flour
3-4 egg whites
1/4 cup powdered sugar for kneading
1 1/2 c. powdered sugar, sifted
1 egg white
1 teaspoon vinegar
Grease the forms extra well with softened butter, and dust the forms well with finely ground bread crumbs. Mix almond paste and powdered sugar. Add egg whites. Mix well. Place bowl in hot water and knead dough until it is lukewarm. Turn out on board sprinkled with 1/4 c. powdered sugar. Let rest 10 minutes.
Knead 2-3 minutes. Press dough through cookie press into greased ring forms. Or, you can hand knead the dough into ropes that fit into the cake form. The hole in the cookie press disk should be about 1/2" in diameter, or dough can be rolled out by hand. Bake at 300 degrees F. for 20 minutes. Do not remove rings from forms until cold.
Use decorating nozzel to apply frosting on each ring, and place each ring on top of one another. The frosting will keep the rings fastened together.
Keep the cake in a sealed box. Place a fresh piece of bread or a peeled potato in the box for two days before you serve it to make the cake chewy. The cake can be frozen, and normally becomes chewy when defrosted.
This traditional Scandinavian wedding cake is "broken" by the bride and groom and shared first with each other and then little pieces are shared with guests. It is usually decorated with toothpick Scandinavian flags.