Sarah Bernhardt Cakes (Sarah Bernhardt-Kager) (Danish)

"Sarah Bernhardt, the great French actress, captured Danish hearts to such an extent that they named these special chocolate mousse topped meringue cakes after her."
 
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photo by twissis photo by twissis
photo by twissis
Ready In:
30mins
Ingredients:
12
Serves:
12
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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
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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

  1. 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. :-)
     
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