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.
1 egg white
1/2 cup sugar
1 (2 1/2 ounce) package blanched slivered almonds, pulverized in a blender
1 tablespoon cornstarch
1 teaspoon almond extract
TOPPING AND DECORATION
1 cup semi-sweet chocolate chips (6 ounces)
1/3 cup butter
1 egg
1 teaspoon grated fresh lemon rind
1 teaspoon sugar
1 teaspoon vanilla
12 blanched almonds
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 xture. 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.