Best 3 Sarah Bernhardt Cakes Sarah Bernhardt Kager Danish Recipes
Welcome to the world of culinary delight, where the tantalizing aromas of freshly baked pastries fill the air. In this article, we embark on a delectable journey to discover the secrets behind crafting the perfect Sarah Bernhardt Cakes, also known as Sarah Bernhardt Kager. These delectable Danish pastries, named after the legendary French actress, are a true testament to the artistry and creativity of the baking world. With their intricate layers, delicate textures, and captivating flavors, Sarah Bernhardt Cakes have captured the hearts and taste buds of pastry enthusiasts for generations. Join us as we delve into the history, ingredients, and techniques that make these pastries so extraordinary.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Provided by Olha7397
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
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.
SARAH BERNHARDTS
I have many recipes in my files. This one was given to me at a cookie exchange. It is quite long, but worth the effort. If you'd rather, you can substitute rum extract for the rum.
Provided by Marge
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- To make Macaroons: Line 2 baking sheets with ungreased foil. In large bowl combine almond paste, egg whites, sugar, almond extract and salt. Beat with mixer at medium until well blended.
- Spoon into pastry bag with #8 star tip. Press batter into 1 1/4 inch rounds. Bake 10-15 minutes, until pale golden. Remove foil to wire racks to cool. Carefully remove cookies and place on waxed paper lined pans.
- To Make Filling: While cookies are baking; melt 9 squares semisweet chocolate in double boiler. Remove from heat and beat in 1/2 cup butter. Add egg yolks and rum until smooth. Let stand until slightly thickened, (about 1/2 hour), stirring occasionally. Spread 1 teaspoon filling on bottom of each macaroon. Refrigerate filling side up on pan until firm, about 1 hour.
- To Make Glaze: Work with small quantities of chocolate at a time. Melt sweet cooking chocolate in double boiler until smooth. Remove from heat. Test chocolate, it should feel lukewarm. Dip cookies filling side down rotating to coat completely. Place on waxed paper and refrigerate until set. Store tightly covered in refrigerator.
Nutrition Facts : Calories 161.2 calories, Carbohydrate 16.8 g, Cholesterol 28.6 mg, Fat 10.2 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 13.5 mg, Sugar 12.1 g
SARAH BERNHARDT COOKIES
Sarah Bernhardt cookies are as multilayered as their namesake, the famed French actress who once starred in the title role of "Hamlet." An almond macaroon base is topped with silken chocolate filling and then covered in melted chocolate, resulting in a truffle-like cookie with a bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 60
Number Of Ingredients 11
Steps:
- Make the filling: In a heatproof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Remove from heat, and allow to cool. Combine sugar and water in a small saucepan over medium-high heat, and simmer until clear, about 5 minutes; remove from heat. Place egg yolks in the bowl of an electric mixer set over a pan of simmering water, and whisk until warm to the touch, about 2 minutes. Transfer bowl to mixer stand fitted with the whisk attachment; with machine on medium, beat in hot sugar syrup. Increase speed to high, and continue beating until cool and fluffy, about 3 minutes.
- Reduce speed to medium, and gradually drizzle in cooled chocolate, beating until fully combined; if necessary, stop to scrape down sides of bowl. Refrigerate until firm and cold, about 45 minutes to 1 hour.
- Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper; set aside
- Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar; beat until smooth. Add egg white, almond extract, and a pinch of salt; beat to combine. Transfer to a pastry bag fitted with a 1/4-inch tip (Ateco #11). Pipe 1-inch cookies onto a prepared baking sheet, leaving about 1 inch between each cookie.
- Bake until firm and golden around edges, about 12 minutes. Transfer cookies to a wire rack to cool completely. The cookies may be stored at this stage in an airtight container for up to 1 week.
- Place cookies dome-side down on a cooling rack. Place filling in a pastry bag fitted with a 1/4-inch tip (Ateco #11), and pipe a peaked mound onto the flat side of each cookie. Transfer to freezer until very firm, about 1 hour.
- Make the coating: In a heatproof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Stir in shortening. Cool to barely warm.
- Remove cookies from freezer. Working quickly so that the filling doesn't melt, use a chocolate fork to hold cookie above bowl of chocolate, and spoon melted chocolate over cookie. Place filling-side up on cooling rack placed over a baking sheet. Refrigerate until ready to serve.
Tips:
- To ensure the cakes have a moist and fluffy texture, make sure to whip the egg whites until stiff peaks form before folding them into the batter.
- For a richer flavor, use high-quality dark chocolate with a cocoa content of at least 70%.
- To prevent the cakes from sticking to the ramekins, grease and flour the ramekins thoroughly before pouring in the batter.
- Bake the cakes in a water bath to create a moist and even bake. Place the ramekins in a larger baking dish filled with hot water, and then bake in the oven.
- Allow the cakes to cool completely before serving. This will help them set and develop their full flavor.
- Garnish the cakes with fresh berries, whipped cream, or a sprinkling of powdered sugar before serving.
Conclusion:
Sarah Bernhardt Cakes are a delightful and elegant dessert that is perfect for any occasion. With their rich chocolate flavor, moist and fluffy texture, and beautiful presentation, these cakes are sure to impress your guests. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will yield delicious results. So why not give it a try and indulge in the exquisite flavors of Sarah Bernhardt Cakes?
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