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1. Mix together the ground almonds and icing sugar and add 1 egg white.
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2. Set the mixture over a low heat until it is tepid, and then add the other 2 egg whites, one at a time.
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3. Put the mixture in a forcing bag fitted with a fluted biscuit nozzle, the thickness of the middle finger.
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4. Pipe in rings on to greased baking trays; the diameter of the largest should be about 10 inches and each subsequent ring must be ¼ inch less in diameter, down to the smallest of 2 inches diameter.
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5. Bake in a slow oven (300°F) until a light golden-brown.
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6. Remove the rings and while they are still warm, mount one upon the other, the largest ring at the base and the whole forming a tower.
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7. It is customary to decorate by piping a thin line of white glace icing in zigzag lines all over the cake in an irregular design.
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8. Miniature crackers, marzipan flowers or sweets are fixed to the sides by means of lightly browned caramel.
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9. The cake is topped by a small national flag or with artificial or marzipan flowers.
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