Sarah Bernhardt Cakes (sarah Bernhardt-kager) (danish)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 1 egg
• 1/2 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)
• 1/3 cup butter
• 1 egg
• 1 teaspoon grated fresh lemon rind
• 1 teaspoon sugar
• 1 teaspoon vanilla
• 12 blanched almonds

Recipe

• 1 cover a baking sheet with parchment paper or grease and flour it.
• 2 preheat oven to 350°f.
• 3 in a large bowl, whisk the egg until foamy; add the sugar, and beat until mixture holds soft peaks.
• 4 fold in the pulverized almonds, cornstarch, and almond extract.
• 5 spoon into 12 mounds evenly spaced on the prepared baking sheet, allowing plenty of space between them.
• 6 bake until top is dry and cakes are a creamy color, about 10 minutes.
• 7 remove from sheet and cool on rack.
• 8 melt 1/2 cup of the chocolate chips in a small bowl over hot water.
• 9 melt the butter in another pan.
• 10 whip the egg with the lemon rind, sugar, and vanilla until light and fluffy.
• 11 mix the cooled chocolate and butter together and add the egg mixture.
• 12 when this has thickened, spread it over the base of the cakes, allowing the mixture to set.
• 13 melt the remaining chocolate and pour over the firm chocolate layer.
• 14 decorate each cake with an almond.
• 15 makes 12 cakes.
• 16 the great scandinavian baking book…-- beatrice ojakangas.