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Norwegian Wedding Cake Remove from rings only after they have (Kransekake) cooled. Each form has 3 rings, for a total of 18 rings of different sizes, so they can be stacked on top of each other to form this marvelous cake. Frosting 1-1/2 cups (194 g) sifted confectioner's sugar 1 egg white 1 teaspoon (5 ml) vinegar Stir together ingredients. If not stiff enough, add more sugar. Recipe Put in pastry tube with small round tip. 2 cups (450 g) soft butter Assembly 1 cup (225 g) almond paste Drizzle some frosting on platter to anchor 2 cups (265 g) sifted confectioner's sugar cake. 1 teaspoon (5 ml) almond extract Place largest ring on frosting. 4 egg yolks Apply frosting in scallops on first ring. 5 cups (636 g) sifted flour Place next largest ring on top and decorate Preheat oven to 350°F. and stack in order. Grease forms well with softened butter. The scalloped frosting will hold each ring in Cream together butter, almond paste, sugar place. and extract until smooth. Slide toothpicks between layers to help Beat yolks in well. secure rings. After sifting, measure flour and add gradually, To decorate, use small Norwegian flags, mixing until smooth. marzipan fruit, tiny wrapped presents, or Put dough into cookie press or pastry bag foiled wrapped candy all on stickpins or and press onto greased ring forms. toothpicks. (Cookie press hole should be 1/2" in The hollow cake tower is perfect for hiding a diameter, or roll dough by hand.) wine bottle. Bake for 15 minutes or until very lightly To serve, break into 2" pieces. browned. .

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