My mother always makes Sarah Bernard in a long pan for Christmas. It tastes lovely and it can be kept in chunks in the freezer, so it is very durable. Here is my mother's recipe:
400 g almonds, coarsely ground
350 g sugar
3 teaspoons baking powder
6 egg whites
Whip the egg whites stiffly. Mix almonds, sugar and baking powder and gently stir it into the egg whites. Line a long pan (approx. 30 x 40 cm) with baking paper and spread the cake batter over it. Bake at 175 degrees, in the middle of the oven for 30 minutes. Place the tin on a wire rack and cool the cake completely in the tin before adding the cream.
250 g butter, room temperature
200 g melis
6 egg yolks
2 teaspoons real vanilla sugar
Beat the butter and icing sugar white and fluffy in a food processor. Stir in the rest of the ingredients and spread over the cooled cake base. Put the cake in the cold for a couple of hours before putting on the cream.
200 g dark cooking chocolate, e.g. Queen's chocolate, coarsely chopped
2 tablespoons butter
Melt the chocolate and butter in a bowl over a water bath. Cool the chocolate mixture slightly before spreading it over the cake. Put Sara Bernard cold for a few hours. Divide into suitable pieces of cake, but not too large, because Sarah Bernard is powerful.
If you want to subscribe to news from the blog, you can sign up by sending us your e-mail address here. The newsletter is completely free.
You can also follow the blog on Facebook .