Kranse Ring Cake Recipe

From Dorothy McNett's Recipe Book.

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Kranse Ring Cake

2 cups almonds
2 cups powdered sugar
2-3 flat tablespoonfuls of plain white flour
3-4 egg whites

Icing
1 1\2 powdered sugar
about 1 egg white
2-3 drops of vinegar

Grease the molds, and sprinkle with semolina or fine bread crumbs lightly

Grind almonds. Do this by hand and do not over mix.

Mix ground almonds, sugar and flour. Work in egg whites, a little at a time. The mixture must be firm, but not dry. Roll the mixture to finger thick lengths on powdered sugar dusted board, and place lengths in ring molds. During baking they will swell, so make sure they are not too thick.

Press the ends of the lengths thoroughly together so during baking they won't open. Put the molds on a baking tray, and bake for 10-12. Cool rapidly.

As soon as rings are cooled, remove from molds.

Mix powdered sugar, egg whites and vinegar to a thick mixture, and pipe this onto rings, zig zagging as you go. Place rings on top of each other as you ice them.

Ring cake can be frozen and this will give it the right "chewy" texture

Recipe created 2001-10-01.

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