Sarah Bernhardt Cakes Sarah Bernhardt Kager Danish Recipes

Steps:

• 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.

Steps:

• 1. Mix the heavy cream and 1½ cup chocolate in a pot and melt and mix. When well mixed pour into a bowl and store in the fridge untill cool.
• 2. After cooled down wip up the mix untill it is nice and thick.
• 3. Place one tablespoon full on each macron forming a little peak. Cool again for the cream to set on the macron. Aprox. 10 min.
• 4. Carefully melt the 1 3/4 cup chocolate. Dip the cream top into the chocolate. Cool again before serving :-)