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

Recipe by Olha7397
READY IN: 30mins


  • 1
    egg white
  • 12
    cup sugar
  • 1
    (2 1/2 ounce) package blanched slivered almonds, pulverized in a blender
  • 1
    tablespoon cornstarch
  • 1
    teaspoon almond extract
  • 1
    cup semi-sweet chocolate chips (6 ounces)
  • 13
    cup butter
  • 1
  • 1
    teaspoon grated fresh lemon rind
  • 1
    teaspoon sugar
  • 1
    teaspoon vanilla
  • 12
    blanched almonds


  • 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.