Wreath cake was made already in the 1600s and has since belonged to all finer companies in both Norway and Denmark.
500 g almonds
500 g melis
4 egg whites (must be customized)
Peel half of the almonds (Boil water, add the almonds and let them rest for a few minutes, then the peel will be easy to remove). Let them dry until the next day.
Paint both the scalded and the uncooked almonds. Mix with icing sugar and knead the egg whites into a smooth dough. It should be suitably moist and easy to knead, so adjust the amount of egg whites. Wrap the dough in aluminum foil and put it in the oven for 1 hour at 100 degrees. Put the dough cold until the next day.
Grease the wreath cake tins well and sprinkle them with semolina. Run the dough through the grinder for the food processor with a cake front piece or roll finger-thick lengths and place in the wreath cake tins. Bake in the middle of the oven at 200 degrees for approx. 10 min, until rings are slightly golden. Cool quickly and place in the freezer, so they become tough.
Glaze:
200 g melis
1 - 2 egg whites
Tiny vinegar
Mix everything into an even icing (adjust the amount of egg whites, so the icing has a suitably thick consistency). Fill the icing in a double bread bag. Cut a tiny hole in a corner of the bag and decorate each ring. Stack the wreath cake, either as a tower, basket or cornucopia and decorate with e.g. flags and bangbonboner.
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