Almond crown cake

Almond crown cake
Almond crown cake


Place half the almonds in boiling water until the skin loosens. Remove the skins and dry the almonds well. Grind all the almonds in an almond grinder and mix in icing sugar, flour and egg whites. Heat the mixture carefully in a saucepan until it becomes viscous. Make sure it does not brown. Cool the mixture and roll out into finger-thick sausages. Grease the cake tins well and sprinkle with semolina grains. Divide the almond mixture between the forms and bake on the middle shelf of the oven at 210 C for about 10 mins. Cool the rings quickly and tip out of the cake tins. Beat the icing sugar and egg white to a smooth, viscous mixture. Fill a paper icing-cone with the icing and decorate each ring with å zigzag pattern as you assemble the cake into a tower.

The icing is not only decorative, but also acts to “stick” the rings together. Decorate the cake with flags and small crackers, for example.


  • 500g almonds
  • 500g icing sugar
  • 1 ½ dps flour
  • 3 egg whites
  • Icing:
  • 100g icing sugar
  • 1 egg white
From: Norway