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Sarah Bernhardt Cakes Sarah Bernhardt Kager Danish Recipe

Indulge in a taste of Parisian elegance with these exquisite Sarah Bernhardt Cakes! Named after the iconic French actress who charmed Denmark, these delightful meringue cakes are topped with a rich, decadent chocolate mousse. A perfect blend of delicate sweetness and intense chocolate, this recipe is a guaranteed showstopper. Prepare to impress your guests with this classic Scandinavian dessert!

Prep Time 20 mins
Cook Time 30 mins
Calories 192.6 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Sarah Bernhardt Cakes Sarah Bernhardt Kager Danish

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sarah Bernhardt Cakes Sarah Bernhardt Kager Danish

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How to Make Sarah Bernhardt Cakes Sarah Bernhardt Kager Danish

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large, clean, dry bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
  3. Gradually add 1 cup granulated sugar, beating until stiff, glossy peaks form.
  4. Gently fold in 1/2 cup finely ground almonds, 1/4 cup cornstarch, and 1 teaspoon almond extract.
  5. Spoon the meringue mixture into 12 evenly spaced mounds (about 2 tablespoons each) onto the prepared baking sheet, leaving ample space between them.
  6. Bake for 10-12 minutes, or until the meringues are dry and a light creamy color.
  7. Remove from oven and let cool completely on a wire rack.
  8. 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.
  9. In a separate saucepan, melt 4 tablespoons (1/2 stick) unsalted butter.
  10. 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.
  11. Gradually whisk the melted chocolate into the egg yolk mixture.
  12. Stir in the melted butter until smooth and well combined.
  13. Let the chocolate mousse cool slightly until it thickens enough to spread.
  14. Spread the chocolate mousse evenly over the cooled meringues.
  15. Melt the remaining 2 ounces (57g) semi-sweet chocolate chips and drizzle over the mousse layer.
  16. Garnish each cake with a sliced almond.
  17. 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

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Sweets & Sides Desserts European French Vegetarian Gluten Free Baking 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Cuisine Preparation Desserts European Cakes