Zutaten für Sarah Bernhardt Cakes Sarah Bernhardt Kager Danish
- 4 large egg whites
- 1 1/4 cups granulated sugar
- Blanched Slivered Almonds
- 1/4 cup cornstarch
- 1 teaspoon almond extract
- Semi Sweet Chocolate Chips
- 4 tablespoons (1/2 stick) unsalted butter
- 2 large egg yolks
- Fresh Lemon Rind
- 1 teaspoon vanilla extract
- Blanched Almonds
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Zubereitung von Sarah Bernhardt Cakes Sarah Bernhardt Kager Danish
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large, clean, dry bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
- Gradually add 1 cup granulated sugar, beating until stiff, glossy peaks form.
- Gently fold in 1/2 cup finely ground almonds, 1/4 cup cornstarch, and 1 teaspoon almond extract.
- Spoon the meringue mixture into 12 evenly spaced mounds (about 2 tablespoons each) onto the prepared baking sheet, leaving ample space between them.
- Bake for 10-12 minutes, or until the meringues are dry and a light creamy color.
- Remove from oven and let cool completely on a wire rack.
- While meringues cool, prepare the chocolate mousse: Melt 6 ounces (170g) semi-sweet chocolate chips in a double boiler or microwave in 30-second intervals, stirring until smooth.
- In a separate saucepan, melt 4 tablespoons (1/2 stick) unsalted butter.
- In a bowl, whisk together 2 large egg yolks, 1 tablespoon lemon zest, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Gradually whisk the melted chocolate into the egg yolk mixture.
- Stir in the melted butter until smooth and well combined.
- Let the chocolate mousse cool slightly until it thickens enough to spread.
- Spread the chocolate mousse evenly over the cooled meringues.
- Melt the remaining 2 ounces (57g) semi-sweet chocolate chips and drizzle over the mousse layer.
- Garnish each cake with a sliced almond.
- Refrigerate for at least 30 minutes before serving. Makes 12 cakes.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
67g
Fat
30g
Carbs
6g
