Best 2 Sarah Bernhardt Cakes Sarah Bernhardt Kager Danish Recipes
**Sarah Bernhardt Cakes: A Delightful Treat with a Rich History**
Indulge in the exquisite Sarah Bernhardt cakes, a culinary masterpiece named after the legendary French actress Sarah Bernhardt. These delicate treats, also known as Sarah Bernhardt kager in Danish, have captured the hearts of dessert lovers worldwide with their irresistible charm. Our collection of recipes offers a diverse selection of Sarah Bernhardt cakes, each with its unique interpretation of this classic dessert. From the traditional almond-flavored sponge cake filled with whipped cream and fresh fruits to variations featuring chocolate, coffee, and nuts, there's a Sarah Bernhardt cake for every palate. Embark on a culinary journey as we explore the delightful flavors and intricate techniques that make these cakes so special.
SARAH BERNHARDT CAKES/COOKIES
Every chocolate lover will fall in love with this "cookie" - yummy!! My family has...The recipe for macrons are under Super easy macrons. Enjoy
Provided by Lene Frost
Categories Chocolate
Time 1h5m
Number Of Ingredients 4
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 :-)
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:
- Use the best quality ingredients you can find. This will make a big difference in the taste and texture of your cakes.
- Be precise with your measurements. Baking is a science, and if you don't measure your ingredients correctly, your cakes won't turn out right.
- Follow the recipe instructions carefully. Don't skip any steps, and make sure to cook the cakes at the correct temperature and for the correct amount of time.
- Let the cakes cool completely before frosting them. This will help the frosting to set properly.
- Be creative with your decorations. You can use a variety of different toppings to decorate your cakes, such as frosting, fruit, nuts, and sprinkles.
Conclusion:
Sarah Bernhardt cakes are a delicious and elegant treat that are perfect for any occasion. With a little bit of planning and effort, you can easily make these cakes at home. So next time you're looking for a special dessert, give Sarah Bernhardt cakes a try.
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