DANISH WEDDING CAKE

By


Passed on to me from Christina Bayless (Mom) and Clars Foged (friend)

This is a favorite Danish family tradition made at only very special occasions.


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Ingredients

  • Ingredients:
  • 4 1/2 cups almond paste
  • 3 cups sugar
  • 2 cups ground almonds
  • 3 large egg whites (5 if small)
  • 1 Box Zwieback teething toast (ground)
  • 1 lb. butter
  • Icing:
  • 1 lb. powdered sugar
  • 2 egg whites
  • 2 tbsp. vinegar
  • Little salt and boiling water
  • *Cut in half for one cake*

Preparation

Step 1

Mix together almond paste, sugar, ground almonds, and egg whites with hand or electric mixer.
Keep mixture moist with a damp paper towel.
Preheat oven to 350deg.

Run dough through a grinder or press with a star shaped hole.
Butter pans with a pastry brush and dust with ground Zwieback.
Place dough on pans starting with center ring and work toward larger rings.
Place pans on a cookie sheet and bake for 12 to 17 minutes “Do Not Over Cook”
Makes approximately 2 cakes 18 rings each.
Remove cake from pans very carefully and let cool.
Decorate each ring with icing using a back and forth design.

*ICING*
Cut in half for 1 cake
Place rings in suitable containers and freeze. Remove from freezer 3 days before serving. Place a raw peeled potato in each container as this will make the cake moist and chewy.



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