Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Cake | not in our table | 0 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Cake:
- 250 g finely ground blanched almonds
- 250 g unblanched almonds
- 500 g sifted confectioner's sugar
- 3 egg white
- Icing:
- 2 dl sifted confectioner's sugar
- 1 egg
- =
Directions
Preheat the oven to 200 degrees C .Combine almonds and confectioner's sugar in a large saucepan. Add the unbeaten egg white and mix . Place the pan over low heat and knead . Grease the ring pans for a 16-18 ring cake. Spoon the dough into a cookie press with a wide round tip. Press the dough into the rings. Bake 12-15 minutes. Cool slightly, then remove from the pans and cool completely. For the icing, sift the confectioner's sugar and combine with egg white to make a thick icing. Make a small cone of paper and cut off the tip. Pipe on garlands of icing and stack. Decorate with flags, bonbons or candy.