RECIPE – Kransekage - New years cake

INGREDIENTS

KRANSKEKAGE
500 g peeled almonds
500 g icing sugar
CA 3 egg whites (90 (g)) (consider having a little extra but use a little at a time)
3 tablespoons flour/gluten-free flour I would suggest Blue Finax

NOUGAT TO FILL

GLAZE
CA 300 g icing sugar
1 egg white / Max. 30 (g)

APPROACH

• Grind the almonds gently in food processor
• When they are little painted pour icing sugar and continue driving to it is finely ground
• Then pour in the mixer
• NB! dejen må ikke være våd og klistret bedst fast som marcipan ellers flyder den når den bliver bagt.
• The addition, therefore, the egg whites gently to the mass, a little bit at a time until the dough is assembled and fixed
• Knead the dough with your hands
• Low long flat piece or small pieces that put nougat in and close the marzipan mass well around
• Bake approximately 10 my 200 ° c, for they are light light brown
• Stir glaze of powdered sugar, poured slowly into egg whites and stir
• Make the glaze so rigid as possible, but it must be able to float by the spoon if you take something up
• Put frosting into icing bag with small gulp down or bag in which small hole cut in the corner
• Decorations wreaths pasties when they are cooled
• If you like dip the. bottom in melted dark chocolate
• Store them in airtight container so they don't get dry