Sarah Bernhardt Cakes (Sarah Bernhardt-Kager) (Danish)
photo by twissis
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 egg white
- 118.29 ml sugar
- 70.87 g package blanched slivered almonds, pulverized in a blender
- 14.79 ml cornstarch
- 4.92 ml almond extract
-
TOPPING AND DECORATION
- 236.59 ml semi-sweet chocolate chips (6 ounces)
- 78.78 ml butter
- 1 egg
- 4.92 ml grated fresh lemon rind
- 4.92 ml sugar
- 4.92 ml vanilla
- 12 blanched almonds
directions
- Cover a baking sheet with parchment paper or grease and flour it.
- Preheat oven to 350°F.
- In a large bowl, whisk the egg white until foamy; add the sugar, and beat until mixture holds soft peaks.
- Fold in the pulverized almonds, cornstarch, and almond extract.
- Spoon into 12 mounds evenly spaced on the prepared baking sheet, allowing plenty of space between them.
- Bake until top is dry and cakes are a creamy color, about 10 minutes.
- Remove from sheet and cool on rack.
- Melt 1/2 cup of the chocolate chips in a small bowl over hot water.
- Melt the butter in another pan.
- Whip the egg with the lemon rind, sugar, and vanilla until light and fluffy.
- Mix the COOLED chocolate and butter together and add the egg mixture.
- When this has thickened, spread it over the base of the cakes, allowing the mixture to set.
- Melt the remaining chocolate and pour over the firm chocolate layer.
- Decorate each cake with an almond.
- Makes 12 cakes.
- The Great Scandinavian Baking Book…-- Beatrice Ojakangas.
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Reviews
-
These sweet sensations are really more like a cookie than a cake & are a classic confection here in Iceland. They are quite simply *TDF* & fairly labor-intensive to get right, but so worth every moment of the effort. Chilling the meringue bases well b4 applying the choc mousse & again b4 adding the layer of choc topping is key to success. It also works best to cool the choc topping just a bit & apply it w/a soft pastry brush than to pour it over them or dip them in it. They are served right from the freezer here. All that said, they are truly amazing, 10* worthy & decadent choc heaven w/every bite! Yum! Thx for sharing this recipe w/us. :-)
RECIPE SUBMITTED BY
Olha7397
Canada