Peel the almonds and grind the sugar together with the pulp of a vanilla pod in a blender as finely as possible. Add egg white and honey and knead into a semi-firm dough. Be careful with the amount of protein so that the dough does not become too runny.
For cookies: roll long sausages with floured hands. Cut the sausages into pieces 6 cm long, press a little so that they are flat at the bottom and pointed in the middle at the top. Place on a baking sheet lined with baking paper and brush with egg yolk. Bake for 12 to 15 minutes at 180 degrees and then decorate with sugar icing in a ribbon shape.
For the cake: roll long sausages with floured hands and shape the sausages into rings. Turn one ring each from a sausage of 27.5 cm, 25 cm,, 23 cm etc. A total of five rings that are getting smaller and smaller are to be created. Turn the rest into a small ball that fits exactly into the smallest ring. Shape the rings with your fingers so that they are no longer round, but flat at the bottom and a little pointed at the top. Bake at 180 degrees for 12 to 15 minutes in the top half of the stove.
The quantities given in this recipe are sufficient for a cake made of five rings, but a “Kransekage” can be made as big as you want.
If the dough cracks during the baking process, don`t worry. When the cake cools down, the cracks will close again.
After baking the rings, let them cool down, then decorate them with icing in a ribbon shape. Put the rings on top of each other and decorate the whole cake with figures etc. as you wish.
The Kransekage is served in the form of cookies in Denmark with tea and as a dessert.
As a cake, it is a tradition at large celebrations, especially on New Year`s Eve and at weddings.
On New Year`s Eve, the rings are also used to make horns of plenty. The cornucopia is then filled with chocolates.
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