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Sarah Bernhardt cakes

Sarah Bernhardt kager er en klassisk sød sag, som man ofte finder hos konditorer. Det er en vidunderlig delikat kage med en makronbund, chokoladetrøffel og chokoladeovertræk. Helt simpelt, men så ufattelig lækkert. Som en lille hapser til kaffen eller et sødt punktum efter en dejlig middag.

De fine Sarah Bernhardt kager er ikke svære at lave, særligt ikke hvis du bruger købte makroner. Men hvis du har modet og tiden, kan det varmt anbefales dig at lave hjemmelavede makroner - de smager bare ekstra skønt.

Sarah Bernhardt kager

Små kager til 30 personer
Forberedelse 15 min + 5 timer på køl /I alt 6 timer

INGREDIENSER
Chokoladetrøffel
1 blad husblas
100 g mørk chokolade
2,5 dl fløde
Makroner
1 portion hjemmelavede makroner
150 g sukker
1 æggehvide
1 spsk. hvedemel
Chokoladeovertræk
150 g mørk chokolade
Tørrede rosenblade

CHOKOLADETRØFFEL
Læg husblassen i blød i koldt vand i 20 minutter.

Hak chokoladen fint og kom den op i en skål.

Varm fløden op i en kasserolle, til den er varm men ikke kogende (ca 80 grader). Hæld den varme fløde over chokoladen, og pisk det sammen, til chokoladen smelter, og du får en skinnende blank masse. Vrid husblassen fri for vand og kom den i skålen. Rør rundt, så det smelter.



OBS: I videoen bruger jeg en kenwood køkkenmaskine, der kan varme fløde og smelte chokolade i samme skål.



Tildæk cremen med husholdningsfilm direkte ovenpå cremen, så der ikke dannes kondens. Stil cremen på køl i cirka 5 timer eller natten over, til den er helt kold.

Pisk den iskolde cremen med en elpisker, til den bliver luftig chokoladetrøffel.

SAMLING
Lav dine egne hjemmelavede makroner eller brug købte makroner.

Smør chokoladetrøffel på makronerne med en kniv eller lille spartle, så den danner en lille spids.

Stil de små kager i køleskabet, imens du smelter chokolade til chokoladeovertræk.

Chokoladeovertræk
Hak chokoladen meget fint. Kom den ene halvdel af chokoladen i en skål. Smelt forsigtigt og langsomt den anden halvdel af chokoladen over et vandbad.

Kom den smeltede chokolade over den hakkede chokolade, og rør rundt, så al chokoladen smelter.

Hæld den smeltede chokolade i en lille skål eller et glas.

Dyp forsigtigt chokoladetrøffel på hver kage i smeltet chokolade. Placér kagerne på et stykke bagepapir. Drys evt. lidt pynt som tørrede rosenblade eller frysetørret hindbær over, og lad chokoladen stivne inden servering.

Sarah Bernhardt kager med mørk chokolade og makronbund

hjemmelavede makroner med marcipan

Recipe for Sarah Bernhardt cakes

Sarah Bernhardt cakes used to be available at the baker's in the old days. Now they have become a somewhat rarer treat, usually only found at pastry shops and not regular bakeries. It's a shame, because Sarah Bernhardt is truly a lovely sweet treat that should be forgotten! The cakes consist of a base of nut macaroons, usually made of almonds. Here, the recipe for homemade macaroons with marzipan, which gives an absolutely fantastic taste. The macaroons are topped with a chocolate truffle. An airy truffle that is almost like a chocolate mousse and melts perfectly on the tongue. The filling is covered with chocolate coating, which should be tempered so that it gets a good "crunch" and a nice glossy surface. Together, it makes a perfect sweet treat!

TIP: Also try the recipe at cream puffs or biscotti with almonds and chocolate

 Sarah Bernhardt kager med chokolade  

The story behind Sarah Bernhardt

Sara-Marie-Henriette Rosine Bernhardt, also known as Sara Benhardt, was one of the greatest actresses of the early 1900s. The Sarah Bernhardt cake originated in the Netherlands, where it was a tradition for pastry chefs to name their creations after famous people. Thus, the fine pastry cake with a macaroon base and chocolate top got its name after Sarah Bernhardt tasted and praised it when she was on tour in Amsterdam. The pastry chef was so honored that the cake was given both the first and last name, after the French actress. hjemmelavede Sarah Bernhardt  

Tips and variation suggestions for Sarah Bernhardt cakes

  • You can easily add other chopped nuts to your homemade macaroons. For example, try some chopped pistachios.
  • If desired, spread a little raspberry jam on the macaroon before spreading the chocolate truffle over it. It tastes heavenly!
  • You can coat your macaroons with either dark or light chocolate. Also try using ruby ​​chocolate to make little pink cakes.
  • The decorations sprinkled over the chocolate can be varied endlessly. Here I use rose petals, but you can also use candied violets, freeze-dried berries, chopped nuts or similar.
  • The chocolate truffle can be made with light or dark chocolate. I prefer a chocolate that is at least 70% because I like an intense chocolate flavor.

 

TIP: If you are looking for a delicious dessert with chocolate, you can also choose this recipe. marcel orange cake or one chocolate mousse with coffee