Ingredients :

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500 g marzipan
1 egg white
175-200 g icing sugar

glazing:
½ egg white
75 g siftet icing sugar
1 tsp lemon juice

caramel:
50 g sugar
1-2 tsp white flour

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Method :

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Crumble up the marzipan and stir with egg white until even and smooth. Knead in the sifted icing sugar. The dough is now ready to be shaped. You can heat the dough slightly in a pan to make it more flexible to work with. Roll the dough to round bars with a diameter of 2½ cm. Cut into lengths of 4 cm, 8, cm, 12 cm, increasing with 4 cm until you have one of 28 cm. Shape the rest of the dough into a little ball to put on top of the cake. Make rings of the bars and squeeze them into a soft triangle diameter. Bake the rings for 10-12 minutes at 250° (480°F) on the lowest position in the oven. Important: Put an empty baking sheet under the baking sheet with the rings. This will ensure that the base of the rings remains soft.

Mix the egg white and the sifted icing sugar into thick icing. Add the lemon juice. Make a cone out of greaseproof paper, fill with the icing mix and cut a small hole in the base. Squeeze the icing out on the rings, making the pattern on the picture. Make the caramel by browning a little sugar mixed with a little white flour. Use the caramel as glue when putting the rings together. Use as little caramel as possible when putting it together.