Sarah bernhardt tårta
July 2, by mydanishkitchen. Sarah Bernhardkager are famous danish cakes developed by pastry chef Johannes Steen in Copenhagen, Denmark back in The cakes are named after the famous french actress Sarah Bernhard who visited Copenhagen in connection with her book release and so the cakes were created in her honor. The cake is a decadent treat. The process for making the cakes is long, but fairly easy.
Tarta Sara clásica (con crema de mantequilla)
I also simplified the chocolate coating by using Ghirardelli dark melting wafers which is so much easier than tempering chocolate and it taste eaqually wonderful. If you cannot find the Ghirardelli wafers in your local store it can be bought online. To make hazelnut macaroons: Preheat oven to degrees F degrees C. Line baking sheets with parchment paper and set aside. In a food processor combine hazelnuts and sugar and process until you have a fine crumble.
Lightly beat egg whites with a fork to break up whites a little. With the processor going on low speed, slowly add egg whites until you have a smooth, thick mixture.
Danish Fragilité Cake
Bake for minutes or until they start taking on a golden color. To make ganache: In a small saucepan, heat whipping creme until it just starts to simmer. Remove from heat and let sit covered for 10 minutes. Meanwhile, chop chocolate finely and place into a bowl. Pour whipping creme through a sieve and then back into saucepan, heat to simmer once again and remove from heat.
While stirring chopped chocolate in the center, pour creme in a thin stream into chocolate and continue to stir until you have a smooth, shiny chocolate.
Receta de tarta Sara Bernhardt
Refrigerate for at least two hours or overnight. Assembling cakes: Remove ganache from refrigerator and stir until smooth. To cover cakes with melted chocolate, place melted chocolate into a microwave bowl and microwave chocolate in 10 seconds increments, stirring chocolate in-between each heat until chocolate is melted and smooth. Careful not to overheat, as chocolate will then burn and it become nu-usable.
Over the bowl of melted chocolate, place a cake onto a fork and spoon melted chocolate over the Sarah Bernhard cake. Once covered, gently tap fork to allow excess to drip off. Place cake onto a piece of foil or parchment paper and allow chocolate to set. Repeat with remaining cakes.
Sarah Bernhardt cakes
If melted chocolate starts to harden, place back into microwave for 10 seconds to soften back up. Cakes can be served cold or at room temperature. I have to try making these. I remember tasting them when I was in Denmark, but that was a few years ago. Disse ser så lækker.
Tusinde tak for opskriften. I love these. He used to make them by special order. Its been forty years….. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Email Address:.