KRANSEKAGE

The Danish Kransekage is used at many weddings, and sometimes at other festivities.

The wedding cake is traditionally a tall circular cake based on almond paste. It is called a cornucopia ("overflødighedshorn) when it's lying on the side, with goodies "flowing out of it" or simply a "circular cake" (kransekage) when upright.

The newlyweds cut the cake together, before serving it to the party. Everyone must eat a part of it, otherwise it is said to bring bad luck to the marriage.

For 18 kransekake rings:

18 oz. (500 grams) almond paste
18 oz. (500 grams) powdered sugar
2-3 tablespoons flour
3-4 egg whites
1/4 cup powdered sugar for kneading

Frosting:

1 1/2 cups 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 cup powdered sugar. Let rest 10 minutes.

Knead 2 to 3 minutes. Press dough through cookie press into greased ring forms. The hole in the cookie press disk should be approximately 1/2" in diameter, or dough can be rolled out by hand. Bake at 300 F for 20 minutes. Do not remove rings from forms until cold.

Use decorating nozzle 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.

The above is from a can of almond paste from Sokol & Co (5315 Dansher Rd, Countryside, IL 60525-3192)