For the dough:
500 g of ground almonds without skin
2 tablespoons of granulated sugar
4 egg whites
For the glaze:
1 cup of confectioner's sugar
1 egg white
3/4 teaspoon of vinegar
For the dough:
500 g of ground almonds without skin
2 tablespoons of granulated sugar
4 egg whites
For the glaze:
1 cup of confectioner's sugar
1 egg white
3/4 teaspoon of vinegar
Prepare the dough: mix the ground almonds with your hands
Add the sugar and egg whites and mix well
Heat a low flame and stir constantly until the dough comes off the bottom of the pan
Spread on a smooth, buttered surface and let it cool
Make rolls 2 cm in diameter with the prepared mixture
Mist the dough as needed with cold water
Start making the roll with a 15 cm length and gradually increase
Join the ends to form a ring
Preheat the oven to 180°C (medium) and grease a baking dish
Place the rings in the baking dish and bake for about 20 minutes or until they are firm, but not golden
Let it cool slightly and carefully remove from the baking dish. Reserve
Prepare the glaze: in a blender, blend all the ingredients well for 10 minutes
To assemble the cake, grease the base of each ring with the glaze, starting with the largest
Arrange one on top of another to form a cone
When serving, each person breaks off a piece of the rings with their hands.
